Calentita

Calentita is Gibraltar’s signature oven-baked chickpea tart, a proud cousin of Ligurian farinata and Niçoise socca. Its soul lies in a few pantry staples—smoothly whisked chickpea flour and cool water, enriched with fragrant olive oil and balanced by simple salt and a crack of black pepper. Many home cooks also fold in mellow garlic, fresh rosemary, or sweet strands of softened onion for extra character. The method below honors tradition while giving you clear, reliable steps to bake a golden, custardy slice that’s perfect as a snack, starter, or light meal.

Ingredients

• 2 cups chickpea flour
• 3 1/2 cups water
• 4 tablespoons olive oil, divided
• 1 1/4 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 cloves garlic, minced (optional)
• 1 teaspoon chopped rosemary (optional)
• 1 small onion, thinly sliced (optional)
• 1/2 teaspoon sweet paprika (optional)

Equipment

• Large mixing bowl and whisk
• 12-inch ovenproof skillet or metal baking pan
• Measuring cups and spoons
• Heatproof spatula

Preparation

1. In a large bowl, whisk the chickpea flour with the salt and black pepper. Gradually stream in the water, whisking constantly until the mixture is smooth and pourable with no lumps.
2. Whisk in 3 tablespoons olive oil. Cover and let the batter rest for 30 minutes so the chickpea flour fully hydrates and the texture becomes silky.
3. Place a heavy 12-inch ovenproof skillet or metal baking pan on the center rack and preheat the oven to 220°C/425°F. Add 1 tablespoon olive oil to the cold pan so the bottom is coated, then heat the pan as the oven warms; a very hot pan helps crisp the edges.
4. If using onion and garlic, set the hot pan over medium heat on the stovetop and cook them in the shimmering olive oil until just tender and fragrant, about 5 minutes. Spread them evenly across the pan and return the pan to the oven to reheat until sizzling.
5. Whisk the batter again to re-emulsify. Carefully remove the hot pan from the oven and pour in the batter; it should sizzle at the edges. Drizzle a little more olive oil over the surface and sprinkle the rosemary and paprika, if using.
6. Bake until the center is set, the top is burnished gold, and the edges are lightly spotted, typically 35 to 45 minutes. For deeper color, brown the top under the broiler for an additional 2 to 3 minutes.
7. Let the calentita cool in the pan for 10 minutes to firm up before slicing into squares or wedges.

Serving and Enjoyment

Serve warm or at room temperature with a final drizzle of grassy olive oil, a light pinch of salt, and a little extra black pepper. A scatter of fresh rosemary brightens the aroma, a mellow garlic sauce adds richness, and a sweet-tart relish of cooked onion is a classic counterpoint. Enjoy plain as a snack, pair with a crisp salad for lunch, or serve alongside grilled fish or vegetables.

Tips and Variations

• Herb-forward: Fold chopped rosemary into the batter and finish with more rosemary on top just before baking.
• Allium note: Soften thin slices of onion with minced garlic in a spoon of hot olive oil, then pour in the batter for subtle sweetness and aroma.
• Smoky edge: Dust the surface lightly with paprika for color and a gentle, smoky lift.

Leftovers and Reheating

Re-crisp slices on a baking sheet brushed with a little olive oil in a 180°C/350°F oven until warmed through and lightly crackly at the edges, typically 8 to 10 minutes. Finish with a pinch of salt and a touch of black pepper before serving.