Goats Cheese and Beetroot Flatbreads

My husband is away fighting zombies this weekend, so my best gal pal Stacey came to stay. 

We love a girls weekend, but we both have pretty hectic jobs and between work, the men folk and Stinky, we very rarely get the time for them. 

I wanted to make a quick but lovely dinner which didn’t require me to spend loads of time prepping, so I made these Goats Cheese and Beetroot flatbreads. Once the dough is made and the onions have been caramelised, I had plenty of time to drink cocktails and have a good old bitch with Stacey without having to worry about the dinner. 

 

For the base…

  • 500g strong white flour
  • 350g water
  • 10g salt
  • 15g olive oil
  • 7g yeast

  1. Place the flour in your bowl with the oil and salt to one side and the yeast to the other.
  2. Pour the water into the middle.
  3. Mix together to form a dough and knead until elastic.
  4. Cover with a clean tea towel and leave to rise until doubled in size. (Approximately 2 hours)

For the Topping…

  • 1 large red onion
  • 100g balsamic vinegar
  • 2 tbsp sugar
  • One goats cheese
  • 1 large cooked beetroot
  • Handful of fresh thyme
  1. Place the vinegar and sugar in a pan and simmer gently until the sugar is dissolved and the vinegar has reduced slightly.
  2. Slice the onion into semi-circles and add to the pan. Cook on a low heat until the onions are soft, dark and sticky.
  3. Slice the beetroot and goats cheese into discs and set aside.


To assemble…

  1. When your dough is risen and you are ready to assemble, crank your oven up to its highest setting. Flour a baking tray.
  2. On a lightly floured work surface, turn out your dough and divide into  equal portions. Mine went into three: one each for the grown ups and a mini one for Stinky, plus some dough balls. This quantity of dough will easily feed four adults. Alternatively, make two bases for now, and freeze two for next time. Just shape the dough on a baking sheet and wrap in cling film.
  3. Shape your dough into long ovals. 
  4. Arrange the beetroot, goats cheese, caramelised onion and thyme on top of the dough.
  5. Bake for 10-12 minutes, or until the dough is turning brown at th edges and the cheese is melted.
  6. Serve with a simple green salad and a drizzle of olive oil.

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