Instructions

• Preheat the oven to 275 F. Spread the tomatoes cut-side up on a small baking pan, sprinkle them with some s&p and drizzle with oil. Roast for 25 minutes, or until semi-cooked. They are not supposed to dry out completely.
• Meanwhile, heat 4 T EVOO in a large skillet. Add the onions, thyme, and some s&p, and cook on high heat, stirring, for about a minute. Reduce the heat to low and continue cooking for 20 mins, stirring occasionally. You want the onions soft, sweet and golden brown, not dark. At the end, stir in the vinegar, taste and adjust seasoning.
• When you take the tomatoes out of the oven, turn heat up to 325.
• Put the chickpea flour, water, 1.5 T EVOO, ¾ tsp salt, and some pepper in a bowl. Mix well with a hand whisk until the batter is totally homogenous. In a separate bowl, whisk the egg whites to soft peaks and gently fold into the batter.
• Line two baking sheets with parchment paper and brush lightly with EVOO; set aside. Take a small, non-stick frying pan (6-8″) and brush it with the smallest amount of EVOO. Put on high heat for a couple minutes, then reduce heat to med-high and pour in 1/6 – ¼ of the batter. It should be a scant ¼” thick. After about 2 mins (sooner for me), air bubbles will appear on the surface and the pancake will have set on its base. Use an offset spatula to release its edges from the pan, then carefully lift and turn over. Cook for another minute and transfer to lined baking sheet. Repeat with rest of batter. When all pancakes have been made, place in the oven for 3-5 mins.
• To serve, spread the onion over the pancakes; they should be totally covered. Arrange tomato halves on top. Place in the oven to warm up for about 4 mins. Serve warm with crème fraîche on the side.