I adapted this recipe from The French Market Cookbook by Clotilde Dusoulier.  (I am loving her book by the way). I decided on this recipe because, well, it’s gluten-free and we are really trying to stick to it.  My culinary partner in crime has some pretty bad inflammation and a touch of (sometimes unbearable) gout from years of extreme sports and athletics.  I want to see if gluten may be adding to his pain by eliminating it.  And I don’t eat a ton of bread anyways but even I have seen the difference with no dairy, no gluten.  In just 7 days, my skin is completely clear, I have lost a couple of pounds (I don’t have a scale but can tell in my jeans), my digestion is better than it usually is, it was already good.  Let’s see where this takes us.

I changed the recipe a bit (of course) but I loved her suggestion of using cumin in this chickpea crepe.  I didn’t have any on hand but it inspired me to use some coriander and I also added a bit of coconut sugar to the batter. Oh, and some garlic powder… cause I’m Cuban and can’t help it.

Tart Base

  • 1 1/3 cups chickpea/ garbanzo flour
  • 1 Tbsp coconut sugar
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • Coconut or olive oil for cooking
  • Freshly ground black pepper

Zucchini Tart

  • 2 Tbsp (heaping) of apricot or peach jam – preferably organic and low sugar
  • 1-2 small zucchini
  • Sea salt
  • 1/2 lemon
  • Freshly ground black pepper


  1. Tart base: In a bowl, combine the chickpea flour, salt, coriander, garlic powder and 3 tablespoons oil. Pour in 3/4 cup cold water in a slow stream, whisking constantly to avoid lumps. The mixture will be thinner than pancake batter. Cover and let rest for 2 hours at room temperature, or overnight in the fridge. I used less water so the batter would be thicker for a tart.
  2. Place a well-seasoned 10-inch (25 cm) cast-iron pan in the oven and preheat the oven to 400°F. If you don’t own a cast iron, then use a pancake pan or a well greased cookie or baking sheet; even parchment paper.  The shape doesn’t matter so much as the taste.
  3.  Whisk the batter again. Remove the hot pan from the oven and pour in a good slog of oil, swirling the pan around to coat. Pour the batter into the pan and swirl to cover the entire surface. Return to the oven and bake until set, 20 to 25 minutes. Switch the oven to the broiler setting and leave the pan in, keeping a close eye on it, until golden brown and crisp at the top, about 5 minutes. Turn the socca out onto a plate, then flip it back onto a serving dish.
  4.  Spread apricot jam onto the tart.

  5.  Top with very think slices of raw zucchini. I swished them around in little bit of lemon.  Sprinkle with salt and pepper.
  6. Cut with a serrated knife and serve.