Nutrition Facts
4 servings
4
Rustic Flatbread with Winter Vegetables Recipe
No Reviews
Discover this flavorful recipe for rustic flatbread with winter vegetables, perfect for enjoying with family.
Garnish
5 Carrot
2 Beetroot
1 Red onion
2 Rosemary
300 Ricotta cheese
50 Walnut halves
60 Arugula
Flower of salt
Freshly ground black pepper
4 Organic mild olive oil
Flatbread dough
80 Oat flakes
1 Broccoli
80 Chickpea flour
60 Buckwheat flour
1 Ground cardamom
2 Egg
Salt
Pepper
6 Organic mild olive oil
2 Organic macadamia oil
Directions
1
For the filling: preheat the oven to 180°C. Peel the vegetables and onion, then slice them thinly. In a mixing bowl, combine 3 tablespoons of olive oil, rosemary, and the vegetables. Season with salt and pepper.
2
Pour the vegetables onto a baking sheet lined with parchment paper. Bake for about 20 minutes. Once out of the oven, set aside.
3
Mix 180 g of ricotta with pepper and 1 tablespoon of olive oil. Set aside in the refrigerator. Toast the nuts in a dry pan, then chop them. Set aside.
4
For the dough: preheat the oven to 200°C. Blend the oats to reduce them to coarse flour. Remove. Blend the broccoli heads into a coarse meal. Remove.
5
Mix the oatmeal and broccoli with chickpea flour, buckwheat flour, and cardamom. Pour in the olive oil. Add salt and pepper. Incorporate the beaten eggs and form a dough. Let it rest for 5 minutes.
6
Roll out the dough by hand on a baking sheet lined with parchment paper to a thickness of 5 to 8 millimeters. Bake for 5 minutes.
7
Spread the ricotta on the bottom of the crust, then add the roasted vegetables. Bake for 20 to 25 minutes. Once out of the oven, sprinkle the flatbread with arugula, toasted nuts, a few dollops of remaining ricotta, and a generous drizzle of macadamia oil.
8
To finish, add a little sea salt and freshly cracked pepper, and enjoy.
Ingredients
Garnish
5 Carrot
2 Beetroot
1 Red onion
2 Rosemary
300 Ricotta cheese
50 Walnut halves
60 Arugula
Flower of salt
Freshly ground black pepper
4 Organic mild olive oil
Flatbread dough
80 Oat flakes
1 Broccoli
80 Chickpea flour
60 Buckwheat flour
1 Ground cardamom
2 Egg
Salt
Pepper
6 Organic mild olive oil
2 Organic macadamia oil
Directions
Directions
1
For the filling: preheat the oven to 180°C. Peel the vegetables and onion, then slice them thinly. In a mixing bowl, combine 3 tablespoons of olive oil, rosemary, and the vegetables. Season with salt and pepper.
2
Pour the vegetables onto a baking sheet lined with parchment paper. Bake for about 20 minutes. Once out of the oven, set aside.
3
Mix 180 g of ricotta with pepper and 1 tablespoon of olive oil. Set aside in the refrigerator. Toast the nuts in a dry pan, then chop them. Set aside.
4
For the dough: preheat the oven to 200°C. Blend the oats to reduce them to coarse flour. Remove. Blend the broccoli heads into a coarse meal. Remove.
5
Mix the oatmeal and broccoli with chickpea flour, buckwheat flour, and cardamom. Pour in the olive oil. Add salt and pepper. Incorporate the beaten eggs and form a dough. Let it rest for 5 minutes.
6
Roll out the dough by hand on a baking sheet lined with parchment paper to a thickness of 5 to 8 millimeters. Bake for 5 minutes.
7
Spread the ricotta on the bottom of the crust, then add the roasted vegetables. Bake for 20 to 25 minutes. Once out of the oven, sprinkle the flatbread with arugula, toasted nuts, a few dollops of remaining ricotta, and a generous drizzle of macadamia oil.
8
To finish, add a little sea salt and freshly cracked pepper, and enjoy.
Notes
-
FEY
Delicious recipe -
muse_88_
Good recipe. For those who don't like beetroot, it goes down easily. The dough with broccoli holds together well. -
Tikuanyinwui
It was a good idea to prepare the beets. After the first two bites: you are no longer hungry! But it's really delicious.
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH