Crisp Socca with Cucumber Ribbons, Whipped Chèvre and Fig Relish
Crisp socca with cucumber ribbons, whipped chèvre, and fig relish.
Daily recipe · September 12, 2026
A little about this dish
French socca turns chickpea flour into a thin, crisp, naturally gluten-free base—more substantial than toast but lighter than pastry. Cool cucumber ribbons, tangy whipped chèvre, and a quick fig-shallot relish bring contrasting temperatures, colors, and late-summer sweetness, while tarragon, Dijon, and sherry vinegar keep the plate savory.
Ingredients (for 4)
- English cucumber — 1 large — shave lengthwise into ribbons; discard the watery core
- Ripe fresh figs — 6 — cut into ½-inch pieces
- Chickpea flour — 1 cup
- Fresh chèvre — 4 ounces — soften
- Crème fraîche — ¼ cup
- Small shallot — 1 small — finely mince
- Fresh tarragon leaves — 2 tablespoons — finely chop
- Fresh chives — 2 tablespoons — snip
- Lemon — 1 — finely zest and juice
- Sherry vinegar — 2 tablespoons
- Dijon mustard — 1 tablespoon
- Honey — 1 tablespoon
- Almonds — ¼ cup — toast and slice
- Water — 1 cup — warm until lukewarm
- Black pepper — ½ teaspoon — grind freshly
- Extra-virgin olive oil — 4 tablespoons — divide
- Fine sea salt and flaky salt — 1¼ teaspoons fine sea salt, plus flaky salt for finishing — reserve flaky salt for finishing
Preparation
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Step 1 — 🥣 💧 ⏱️Whisk the chickpea flour, lukewarm water, 1 tablespoon olive oil, ½ teaspoon fine sea salt, and ¼ teaspoon black pepper until smooth. Rest at room temperature for 20 minutes.
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Step 2 — 🍇 🍯 🥄Stir the chopped figs, minced shallot, sherry vinegar, honey, Dijon mustard, a pinch of salt, and a pinch of pepper together. Let stand for 10 to 15 minutes.
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Step 3 — 🧀 🍋 ✨Whisk the softened chèvre, crème fraîche, lemon zest, and 1 tablespoon lemon juice until smooth and fluffy. Season lightly with fine sea salt and black pepper.
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Step 4 — 🔥 🍳 🌡️Heat the oven to 475°F with a 10-inch cast-iron or ovenproof skillet inside for at least 10 minutes.
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Step 5 — 🫗 🫓 🔥Carefully remove the hot skillet and add 1 tablespoon olive oil. Pour in the batter and tilt the pan to spread it evenly. Bake for 10 to 12 minutes, then broil for 1 to 2 minutes until deeply golden with a few blistered spots.
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Step 6 — 🥒 🌿 🍋Toss the cucumber ribbons with the remaining lemon juice, 1 tablespoon olive oil, half the tarragon, half the chives, and a pinch of salt just before serving.
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Step 7 — ⏲️ 🔪 🫓Cool the socca for 2 minutes, loosen it with a spatula, transfer it to a cutting board, and cut it into 8 wedges.
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Step 8 — 🥗 🌰 🍽️Arrange two socca wedges per serving. Spread with whipped chèvre, top with cucumber ribbons and fig relish, then scatter with toasted sliced almonds and the remaining tarragon and chives. Drizzle with the remaining 1 tablespoon olive oil and finish with flaky salt and black pepper.
A final fox tip
Socca is a rustic French chickpea flatbread traditionally enjoyed hot and crisp. The recipe makes approximately 475 calories per serving. For a dairy-free variation, replace the chèvre and crème fraîche with whipped white beans, lemon, and olive oil. Assemble immediately before serving to keep the socca crunchy and the cucumber fresh.