Zucchini, Apricot & Peach Socca Tart

Zucchini, Apricot & Peach Socca Tart (plus Zucchini & Almond Ricotta Socca Tart)

This recipe is the epitome of summer! It is refreshing, a unique combination of flavors and surprisingly filling. While we preferred the Zucchini & Almond Ricotta Socca Tart - because yes, I made two of these- I was particularly fond of the Apricot & Peach Compote. I just would have preferred it with a traditional galette dough more than Socca. But hey, that’s just me. Perhaps this will be your new favorite flavor combination of all time! 

Without further ado, let’s talk zucchini. Growing zucchini, or any summer squash for that matter, is a joy. They grow quickly, with plants seemingly doubling in size week after week until they are ready for harvest. Unlike a lot of the crops mentioned in The Vegetablog so far, we start these in April (usually) though that may change once we land in a long term land situation. Why do we start them this late? Well, they grow so fast that within a few weeks they have to go outside! If confined to their trays too long, they’ll simply go to flower right where they are and you’ll have the worlds tiniest summer squash on your hand soon after. Since there are some pest issues with squash, it is helpful to cover them once they are transplanted in order to keep the bugs away until the plants size up. Once they start to flower, we uncover them and let the bees do their work. Zucchini or your preferred summer squash are right around the corner once flowering starts!

Want to try out some delicious Zucchini, Apricot & Peach Socca Tart? Perhaps you want to make a modified version with a homemade almond ricotta (like I did!) instead of the apricot & peach compote. If you want the recipe for the almond ricotta, just comment below and I’ll be sure to share that with you. Read on, try it out and let us know what you think! 

The recipe inspiration came from The French Market Cookbook by Clotilde Dusoulier of chocolateandzucchini.com. You can find the Zucchini, Apricot & Peach Socca Tart recipe on page 76, and the Socca Tart (Chickpea Galette) on the preceding pages 74 & 75. I have changed almost nothing from the original recipe!

Zucchini, Apricot & Peach Socca Tart on the left, Zucchini & Almond Ricotta Socca Tart on the right.

Zucchini, Apricot & Peach Socca Tart on the left, Zucchini & Almond Ricotta Socca Tart on the right.


  • 250 g of apricots or yellow peaches, pitted & diced (I used half dried apricots & half canned yellow peaches - so one full can of yellow peaches, drained) and loved the results!)

  • 2 small zucchinis

  • Socca Tart base

  • Sea Salt

  • Black Pepper

  • 1 teaspoon fresh thyme leaves


  • Cook the diced apricots & peaches in a small saucepan over medium low heat, uncovered, until very soft, about ten minutes. Increase the heat, bring to a simmer, and cook for another five minutes to thicken slightly. Set aside to cool completely. This will make roughly 1/2 cup or so of compote. Perfect to cover the galette/tart base.

  • Using a mandolin slicer or very sharp knife, cut the zucchini into paper thin slices.

  • Place the socca browned side up on a serving dish and spread with the apricot/peach compote. Scatter the zucchini slices on top and sprinkle with salt, pepper and the thyme.

  • Cut with a serrated knife and serve.

Socca Tart Two.jpg

Ingredients & Directions for the Socca Tart Base/Chickpea Galette


  • 1 1/2 cups of chickpea flour

  • 1 teaspoon fine sea salt

  • 1 teaspoon ground cumin

  • Olive oil

  • Black pepper


  • In a medium, combine the chickpea flour, salt, cumin, and three tablespoons of oil. Pour in 3/4 cup of cold water in a slow stream, whisking constantly to avoid lumps. Pour the entire amount of batter into the pan at once and bake until set, 25 to 30 minutes,* before switching to the broiler setting for another ten minutes. Turn the socca out onto a plate, then flip it back onto a serving dish and garnish with cooked or raw vegetables.

*In my personal experience, the socca tart was finished cooking after 25 minutes at 400. When I set the oven to broil, it very quickly started to burn and I removed it as quickly as possible. Just a note for something to pay attention to!

Danielle KeeterComment