Apple, Goat Cheese & Shallot Flatbread

Sweet, salty and spicy — this Apple, Goat Cheese and Shallot Flatbread hits all the notes!


Apple, goat cheese and shallot flatbread with hot honey

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 and shallot flatbread with hot honey

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.


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