Tomato & Pesto Farinata toasts

Tomato and pesto farinata
Share on facebook
Share on pinterest
Share on twitter

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
Print Recipe
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 mins
Cook Time20 mins
resting time20 mins
Total Time1 hr
Course: Appetizer
Cuisine: plant based, vegan
Servings: 4 people
Calories: 231kcal

Ingredients

  • 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

Method

  • 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

Nutrition

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
Tried this recipe?Mention @thepbdad or tag #thepbdad!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top