Gluten-Free Asparagus, Tomato, and Onion Farinata

This gluten-free farinata is a delicious and savory Italian chickpea pancake topped with fresh asparagus, cherry tomatoes, and red onion. It's a perfect appetizer or side dish for any occasion, and it's naturally gluten-free.

Ingredients:

• 1 cup chickpea flour
• 1 1/2 cups water
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 cup cherry tomatoes, halved
• 1/2 cup asparagus spears, chopped
• 1/4 cup red onion, thinly sliced
• Fresh basil leaves for garnish

Instructions:

In a mixing bowl, combine chickpea flour, water, olive oil, salt, black pepper, dried thyme, and dried rosemary

Whisk until smooth and let the batter rest for 30 minutes

Preheat your oven to 425F 220C

Grease a 10-inch 25 cm oven-safe skillet or baking dish with olive oil

Pour the rested batter into the greased skillet or dish

Distribute the cherry tomatoes, asparagus, and red onion evenly over the batter

Bake in the preheated oven for 25-30 minutes or until the farinata is set and the edges are golden brown

Remove from the oven and let it cool for a few minutes before slicing

Garnish with fresh basil leaves and serve warm

Enjoy your gluten-free asparagus, tomato, and onion farinata!