Main dishes

Flatbread With Winter Vegetables

végétarien Emile NoëlVegetarian

Quantites: Serve 4 |  Preparation time: 20 min |  Cooking time: 30 min

Macadamia flatbread hiver Emile Noël


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


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

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