Main dishes
Flatbread With Winter Vegetables
INGREDIENTS
For the filling
- 5 carrots
- 2 beetroot
- 1 red onion
- 2 sprigs of rosemary
- 300 g ricotta cheese
- 50 g of walnut kernels
- 60 g of rocket
- Fleur de sel
- Black pepper from the mill
- 4 tablespoons Emile Noël organic sweet olive oil
For the dough
- 80 g of oat flakes
- 1 head of broccoli (about 190 g)
- 80 g of chickpea flour
- 60 g of buckwheat flour
- 1 teaspoon of cardamom powder
- 2 eggs
- Salt
- Black pepper from the mill
- 6 tablespoons Emile Noël organic sweet olive oil
- 1.5 tablespoons of Emile Noël organic macadamia oil
PREPARATION
For the filling
– Preheat the oven to 180°C.
– Peel the vegetables and onion, then cut them into thin slices.
– In a bowl, mix 3 tablespoons of olive oil, the rosemary and vegetables. Season with pepper and salt.
– Spread the vegetables on an ovenproof baking sheet covered with baking parchment. Bake for about 20 minutes. When they come out of the oven, set them aside.
– Mix 180 g of ricotta with 1 pear and one tablespoon of olive oil. Keep in the refrigerator.
– Toast the walnuts in a dry frying pan and chop them.
– Set aside.
For the dough
– Preheat the oven to 200°C.
– Blend the oats to reduce them to coarse flour. Remove.
– Mix the broccoli florets with the flour. Remove.
– Mix the powdered oatmeal and broccoli with the chickpea flour, buckwheat flour and cardamom. Pour in the olive oil. Season with pepper and salt.
– Add the beaten eggs to form a dough. Leave to stand for 5 minutes.
– Spread the dough by hand on a baking parchment-lined baking sheet to a thickness of 5 to 8 mm. Bake for 5 minutes.
– Spread the ricotta cheese over the flatbread base, then add the roast vegetables. Bake in the oven for 20 to 25 minutes.
– When it comes out of the oven, sprinkle the flatbread with the rocket, the toasted walnuts, and add a few quenelles of ricotta, and finish with a generous drizzle of macadamia oil.
– Add a little fleur de sel and freshly ground black pepper, and enjoy.
Recipe © C’est ma food
