- Prep time 25 minutes
- Total time 65 minutes
- Portion size 6 servings
Ingredients
Flatbread:
Topping:
Method
Flatbread
Preheat oven to 475°F. Lightly dust large baking sheet with cornmeal; set aside.
In food processor, pulse flour and salt until combined. Add water and oil; pulse until dough forms.
Transfer dough to lightly floured work surface and knead until smooth, about 1 minute. Using lightly floured rolling pin, roll out dough to oval shape about 14 inches long. Place dough on prepared baking sheet; prick all over with fork. Bake until edge of dough begins to brown, 8 to 10 minutes. Set aside.
(Make-ahead: Can be cooled and loosely wrapped in plastic wrap and stored at room temperature for up to 1 day.)
Topping
In skillet, heat butter and oil over medium heat. Add onions and cook, stirring occasionally, until caramelized, 20 to 25 minutes. Season with salt and pepper.
Spread sour cream, onions, apple and brie slices on reserved Flatbread. Sprinkle with pecorino and rosemary. Bake until Flatbread is golden brown and the cheeses are melted, 7 to 10 minutes. Sprinkle with microgreens and drizzle with maple syrup, if using.
Nutritional facts Per serving: about
- Iron 2.3 mg
- Fibre 3 g
- Sodium 500 mg
- Sugars 6 g
- Protein 13 g
- Calories 455
- Total fat 26 g
- Cholesterol 60 mg
- Saturated fat 13 g
- Total carbohydrate 42 g
