Five Ingredient Garlic Mushroom Flatbreads
This five-ingredient recipe is inspired by a Flammekueche, or tarte flambée, comprising a thin crust topped with crème fraîche, mushrooms and cheese before baking at high heat until golden.
Ingredients
290 g plain flour
3 Tbsp garlic infused olive oil, plus extra for drizzling
150 g crème fraîche
150 g Gruyère cheese, grated
280 g mixed mushrooms, sliced
Instructions
STEP 1/2
Preheat the oven to 220ºC.
Place the baking tray in the oven to heat up.
Fit the Dough Tool.
Add flour, olive oil, 0.5 tsp salt and 140 g water into the 5L Appliance bowl.
Knead until combined for 1 minute on speed Min.
Knead until the mixture comes together for 2 minutes on speed 2.
Transfer the dough to a clean bowl and cover with a kitchen towel.
Let rest for 20 minutes.
STEP 2/2
Transfer the dough to a lightly floured work surface.
Roll out into a long oval shape, big enough to fit the size of the baking tray.
Remove the hot baking tray from the oven and grease lightly with oil.
Place the shaped dough on the baking tray.
Spread the dough with crème fraîche evenly.
Top with grated cheese and mushrooms.
Drizzle with a little more garlic infused olive oil.
Season with salt and pepper.
Bake until golden brown for 15 minutes at 220ºC.
To serve
Garnish with chopped parsley (optional).
Substitutions
Gruyère cheese can be replaced with cheddar, Comté or mozzarella cheese.
Fresh parsley can be replaced with fresh thyme.
Five Ingredient Garlic Mushroom Flatbreads
This five-ingredient recipe is inspired by a Flammekueche, or tarte flambée, comprising a thin crust topped with crème fraîche, mushrooms and cheese before baking at high heat until golden.
Ingredients
290 g plain flour
3 Tbsp garlic infused olive oil, plus extra for drizzling
150 g crème fraîche
150 g Gruyère cheese, grated
280 g mixed mushrooms, sliced
Instructions
STEP 1/2
Preheat the oven to 220ºC.
Place the baking tray in the oven to heat up.
Fit the Dough Tool.
Add flour, olive oil, 0.5 tsp salt and 140 g water into the 5L Appliance bowl.
Knead until combined for 1 minute on speed Min.
Knead until the mixture comes together for 2 minutes on speed 2.
Transfer the dough to a clean bowl and cover with a kitchen towel.
Let rest for 20 minutes.
STEP 2/2
Transfer the dough to a lightly floured work surface.
Roll out into a long oval shape, big enough to fit the size of the baking tray.
Remove the hot baking tray from the oven and grease lightly with oil.
Place the shaped dough on the baking tray.
Spread the dough with crème fraîche evenly.
Top with grated cheese and mushrooms.
Drizzle with a little more garlic infused olive oil.
Season with salt and pepper.
Bake until golden brown for 15 minutes at 220ºC.
To serve
Garnish with chopped parsley (optional).
Substitutions
Gruyère cheese can be replaced with cheddar, Comté or mozzarella cheese.
Fresh parsley can be replaced with fresh thyme.