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apple chevre flatbread

Apple Chevre Flatbread

A delicious fall flatbread made with apples, goat cheese, caramelized onions and pumpkin seeds. 

Course Main Course
Cuisine French
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 1
Calories 791 kcal

Ingredients

for the dough

  • 2/3 c of all-purpose flour plus more for dusting hands and work surface
  • 1/2 tsp salt
  • 3/4 tbsp olive oil plus more to grease bowl with
  • 1/4 tbsp honey
  • 1 1/2 tsp active dry yeast
  • 1/3 c warm water 105°F to 110°F

for the toppings

  • 1/2 an onion sliced thinly
  • 1 tbsp vegetable oil
  • pinch of sugar
  • 2 oz goat cheese crumbled
  • 1/2 a medium to large apple thinly sliced
  • 2 sprigs of thyme leaves
  • pinch of salt and pepper
  • 1 tbsp pepitas pumpkin seeds

Instructions

  1. Start off by creating your dough. In a large bowl, mix the flour, salt, and yeast. Add the honey in the warm water and stir to dissolve. Add the honey water to your flour mixture, following with the olive oil. Stir together until you create a smooth, sticky dough.
  2. Grease a medium bowl with a little bit of olive oil before transferring the dough into this bowl. Cover with a sheet of plastic wrap and allow the dough to rise in a warm, draft-free place (like a turned off oven) for 1 hour.
  3. Meanwhile, create your caramelized onions. Sauté the sliced onions in the vegetable oil over medium-low heat. Once translucent, add the pinch of sugar and stir to combine. Continue cooking the onions until they’ve obtained a golden color. Turn off the heat and set aside.
  4. Once your dough has risen, preheat the oven to 425°F.

  5. Lightly flour your hands and lift the dough out of the bowl and onto a large sheet of parchment paper. Use your hands to spread the dough out into a rectangular shape, dusting your hands with flour as needed; the dough will be sticky, this is OK.
  6. Top the dough with the crumbled goat cheese, caramelized onions, and apple slices. Gently lift the parchment paper with the dough and transfer to a baking sheet.

  7. Bake the flatbread for approximately 20 minutes, or until the edges of the bread are slightly golden. Once your flatbread has finished baking, top with the thyme leaves and pepitas.