Soft Socca with Summer Squash, Basil and Gruyere | Williams Sonoma

Ingredients

• 1 3/4 cups (7 oz./220 g) chickpea flour
• 1 1/2 Tbs. olive oil, plus more for brushing
• 1 1/2 tsp. minced fresh rosemary
• Kosher salt and freshly ground pepper
• <br> 1 1/2 Tbs. olive oil
• 1/2 tsp. red pepper flakes
• 1 lb. (500 g) yellow squash or zucchini, sliced
• 1 1/2 cups (9 oz./280 g) minced red onion
• Kosher salt and freshly ground black pepper
• 1 Tbs. balsamic vinegar
• 2 1/2 cups (about 7 oz./220 g) coarsely grated aged Gruyère or Comté cheese
• 1/3 cup (1/2 oz./15 g) chopped fresh basil