Tomato & Pesto Farinata toasts

Tomato and pesto farinata

This is a Northern Italian treat, much like a pancake or tortilla and quick to make. It uses chickpea flour (Gram flour) made into a batter and baked, then cut into slices and either eaten naked with black pepper or topped with tomatoes and pesto.

Tomato and pesto farinata
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5 from 1 vote

Tomato & Pesto Farinata toasts

This is a Northern Italian treat, much like a pancake or tortilla and quick to make. and then used like a toast and topped with chopped toamtoes and pesto
Prep Time20 minutes
Cook Time20 minutes
resting time20 minutes
Total Time1 hour
Course: Appetizer
Cuisine: plant based, vegan
Servings: 4 people
Calories: 231kcal


  • 150 gms Gram Flour (Chickpea flour)
  • 200 ml warm water
  • 2 tbsp Olive Oil
  • 2 ripe tomatoes
  • 2 tsp vegan pesto
  • 1 tsp sea salt
  • 1 tbsp dried Italian herbs


  • put the gram flour and warm water into the mixing bowl and mix until a smooth thick batter
  • Add the dried herbs to the mixture and mix
  • cover the bowl and leave for 40 mins to rest
  • preheat an oven and line the metal roasting tray with a non stick parchment paper
  • Pour the batter mix into the tray and bake in the oven for 20 mins. checking at 10 to ensure its not burning
  • chop the tomatoes and mix in the pesto
  • Take the farinata out of the oven and peel it out of the paper and put onto a board. Cut into small pieces and cover each one with the tomato and pesto mx and serve immediately


Calories: 231kcal | Carbohydrates: 25g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 635mg | Potassium: 479mg | Fiber: 5g | Sugar: 6g | Vitamin A: 599IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 2mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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