Goat Cheese Flatbreads with Red Onions and Cherries
You can roll these rustic, cracker-like flatbreads into different sizes or shapes. Chopped pitted dates or dried figs make a fine substitute for the cherries.
For large batches, see the adjusted measurements at the end of each ingredient line; be sure to adjust all other variables, like using three pans instead of one, accordingly when making a large batch recipe. This recipe is one of O's tasty homemade gifts.
For large batches, see the adjusted measurements at the end of each ingredient line; be sure to adjust all other variables, like using three pans instead of one, accordingly when making a large batch recipe. This recipe is one of O's tasty homemade gifts.
Servings: Makes 4 (large batch: 12)
Ingredients
Directions
Active time: 20 minutes
Total time: 45 minutes
Preheat oven to 425°. Line 2 large baking sheets with parchment paper; set aside.
In a large bowl, mix together flour, baking powder, and salt. Add 3/4 cup water and 6 tablespoons oil and stir until combined. Turn dough out onto a floured work surface and knead gently 5 or 6 times, just enough to bring the dough together. Divide into 4 pieces and roll each out into a 9" x 5" oval; transfer to prepared baking sheets.
In a large bowl, toss together cherries, rosemary, pepper, goat cheese, onions, and 2 tablespoons oil and scatter over flatbreads; gently press the toppings into the dough. Drizzle with remaining 1 tablespoon oil and bake, rotating trays halfway through, until golden brown and crisp on the bottom, about 20 minutes. Let cool, then wrap in parchment paper or loose plastic bags. Store, refrigerated, for up to a week.
Total time: 45 minutes
Preheat oven to 425°. Line 2 large baking sheets with parchment paper; set aside.
In a large bowl, mix together flour, baking powder, and salt. Add 3/4 cup water and 6 tablespoons oil and stir until combined. Turn dough out onto a floured work surface and knead gently 5 or 6 times, just enough to bring the dough together. Divide into 4 pieces and roll each out into a 9" x 5" oval; transfer to prepared baking sheets.
In a large bowl, toss together cherries, rosemary, pepper, goat cheese, onions, and 2 tablespoons oil and scatter over flatbreads; gently press the toppings into the dough. Drizzle with remaining 1 tablespoon oil and bake, rotating trays halfway through, until golden brown and crisp on the bottom, about 20 minutes. Let cool, then wrap in parchment paper or loose plastic bags. Store, refrigerated, for up to a week.
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