Ramp Farinata

1. In a bowl, combine chickpea flour and 3/4 teaspoon kosher salt. Slowly whisk in water until a smooth batter with no lumps forms. Whisk in 2 tablespoons oil. Let stand, covered, at room temperature at least 1 hour, or refrigerate up to overnight. Whisk before continuing.

2. Thinly slice ramp bulbs, chop stems, and keep leaves whole. Heat a large skillet over medium-high. Add 1 tablespoon oil and ramp bulbs and stems; cook, stirring occasionally, until beginning to soften, 4 minutes. Add leaves and a pinch of kosher salt; cook, tossing, until wilted, 2 minutes.

3. Preheat oven to 450 degrees. Place three 8-inch cast-iron pans in oven for 15 minutes. Remove pans from oven; swirl 1 teaspoon oil into each. Divide batter among pans and top each with one-third of ramp mixture. Bake until cooked through and golden brown on edges, about 15 minutes. Dollop with pesto and season with flaky salt; serve.

Cook's Notes

If you don't have an eight-inch cast-iron skillet, you can bake one large farinata in a 12-inch skillet: Preheat the skillet for 15 minutes; add 1 tablespoon extra-virgin olive oil, batter, and the preferred topping. Bake for 17 minutes. The handles on the skillet will be hot when you're serving, so wrap it with a towel, or use a spatula to flip the farinata out of the skillet.

Although the farinata is delicious fresh out of the oven, it can also be served at room temperature. Add the ramp pesto and flaky salt right before serving.