Beetroot and Goat's Cheese Flatbread
These flatbreads are a way to use up leftover ingredients from other recipes. Use the last few beetroots, the last crumble of goats cheese and drizzle of pesto to make a tasty lunch.
This recipe is prepared with:
Ingredients
100 g salad leaves
10 g fresh basil
120 g vegetable oil
1 garlic clove, peeled
1 lemon, zest and juice of
30 g Parmesan, finely grated
70 g mixed nuts
salt, to taste
pepper, to taste
For the flatbreads
7 g dried yeast
150 g water, warm
300 g plain flour
1.5 tsp salt
1 tsp caster sugar
50 g sour cream
2 Tbsp olive oil, and more as needed
For the topping
cooked beetroot, as needed
goats cheese, as needed, crumbled
, as needed
Instructions
STEP 1/5
Fit the Knife Blade
Add salad leaves, basil, oil, garlic, lemon juice, lemon zest, Parmesan, nuts, salt and pepper into the appliance bowl
Select the Purée preset
Transfer the pesto into a small bowl and set aside.
STEP 2/5
Clean the appliance bowl and fit the Dough Tool
Add yeast and water into the appliance bowl
Let rest for 5 minutes
Then add flour, salt, sugar, sour cream and oil
Select the Dough preset
Transfer the dough to a lightly floured work surface and knead lightly
Place the dough in a large bowl and cover
Prove until doubled in size for 1 hour.
STEP 3/5
Oil two baking trays
Divide the dough into four equal pieces
Roll each piece into a ball and shape into a flatbread, about 15 cm wide
Place the flatbreads on the baking trays and cover
Let rest for 10 minutes.
STEP 4/5
Preheat the oven to 180ºC
Preheat a frying pan on medium-high heat
Add oil into the pan
Fry each flatbread on both sides until slightly browned for 3 minutes
Transfer the flatbreads to baking trays
Bake for 8 minutes at 180ºC
Remove from the oven and let cool slightly.
STEP 5/5
Assemble the Food Processor bowl
Fit the 4 mm slicing disc, attach the Express Serve lid and ensure it is locked into place
Place a small bowl underneath the Express Serve attachment
Slice the cooked beetroots into the small bowl on slow speed using the pusher
Top the flatbreads with beetroot slices, scatter with cheese and drizzle with pesto.
Serve.
Sour cream can be replaced with Greek yoghurt. Olive oil can be replaced with vegetable oil or avocado oil. Goats cheese can be replaced with feta cheese.
Beetroot and Goat's Cheese Flatbread
These flatbreads are a way to use up leftover ingredients from other recipes. Use the last few beetroots, the last crumble of goats cheese and drizzle of pesto to make a tasty lunch.
Ingredients
100 g salad leaves
10 g fresh basil
120 g vegetable oil
1 garlic clove, peeled
1 lemon, zest and juice of
30 g Parmesan, finely grated
70 g mixed nuts
salt, to taste
pepper, to taste
For the flatbreads
7 g dried yeast
150 g water, warm
300 g plain flour
1.5 tsp salt
1 tsp caster sugar
50 g sour cream
2 Tbsp olive oil, and more as needed
For the topping
cooked beetroot, as needed
goats cheese, as needed, crumbled
, as needed
FDM73.480SS
Instructions
STEP 1/5
Fit the Knife Blade
Add salad leaves, basil, oil, garlic, lemon juice, lemon zest, Parmesan, nuts, salt and pepper into the appliance bowl
Select the Purée preset
Transfer the pesto into a small bowl and set aside.
STEP 2/5
Clean the appliance bowl and fit the Dough Tool
Add yeast and water into the appliance bowl
Let rest for 5 minutes
Then add flour, salt, sugar, sour cream and oil
Select the Dough preset
Transfer the dough to a lightly floured work surface and knead lightly
Place the dough in a large bowl and cover
Prove until doubled in size for 1 hour.
STEP 3/5
Oil two baking trays
Divide the dough into four equal pieces
Roll each piece into a ball and shape into a flatbread, about 15 cm wide
Place the flatbreads on the baking trays and cover
Let rest for 10 minutes.
STEP 4/5
Preheat the oven to 180ºC
Preheat a frying pan on medium-high heat
Add oil into the pan
Fry each flatbread on both sides until slightly browned for 3 minutes
Transfer the flatbreads to baking trays
Bake for 8 minutes at 180ºC
Remove from the oven and let cool slightly.
STEP 5/5
Assemble the Food Processor bowl
Fit the 4 mm slicing disc, attach the Express Serve lid and ensure it is locked into place
Place a small bowl underneath the Express Serve attachment
Slice the cooked beetroots into the small bowl on slow speed using the pusher
Top the flatbreads with beetroot slices, scatter with cheese and drizzle with pesto.
Serve.