Sweet, salty and spicy — this Apple, Goat Cheese and Shallot Flatbread hits all the notes!
We’ve steadily worked our way through a whole case of apples (out of two) that I bought from a friendly French farmer a few weeks ago. The kids are asking when other fruits might be allowed back in the house - the answer, of course, is when the apples are gone!
This flatbread was the product of said apple surplus and a fridge scour on a lazy Sunday afternoon. It was absolutely delicious, if I may say so myself ;) and super easy!
It makes a fantastic lunch, brunch or appetizer. You can build a cheese board around it if you’re gather & being, or just be a little cheeky and keep it all to yourself! xoxo Kirsty
Apple, goat cheese & shallot flatbread
(serves 4 as an appetiser)
1 roll of pizza dough or puff pastry
6.5 oz. (185 g) soft goat cheese
2 tablespoons (30ml) milk
a sprig of thyme, leaves only
salt & pepper
3 large shallots, thinly sliced lengthways
1 apple, cored and thinly sliced
olive oil to drizzle
flaky sea salt to serve
Hot or spicy honey, optional
Preheat the oven to 400F (200C).
Unroll the pastry onto a lined baking tray. Break up the goat cheese into a medium bowl. If it’s too hard to work with, soften it in the microwave for 10 seconds.
Smoosh the milk into the goat cheese and combine until it reaches a smooth, spreadable consistency. You can add a teaspoon more of milk at a time if you need to.
Add the thyme leaves, a pinch of salt to taste, and a few grinds of pepper.
Use a spatula to spread the goat cheese mixture evenly onto the pastry. Arrange the shallots and apples on top, drizzle with olive oil.
Bake for 20 minutes, then sprinkle with a little flaky sea salt and drizzle with spicy honey, if desired, before serving.