Balsamic Blackberry & Boursin Flatbread
Riddle me this: If you go to a traditional pizza place and suggest a white pizza to the table-- you might be questioned, prone to raised eyebrows and reluctant "ok"s by your traditional pizza loving friends.
If you go to a non-pizza place and they have flatbreads on the menu (aka.... thin pizza) for appetizers, everyone perks up and points out what looks good on the menu: "Oh look this one has goat cheese and roasted red peppers!" they'll say. "This one has chicken and sriracha!! Let's get one of each! :::::laughter/clinking of glasses/jokes for days/we love flatbread::::
It's no secret that I unabashedly love white pizza in all of its forms and so it should come as no surprise that I especially love a flatbread. It's like once you change the name from pizza to flatbread, all rules go out the window. Gone is the Italian red sauce with basil and mozzarella, the judgement that comes with rejecting a tomato based sauce. In comes the goat cheese, the roasted corn, the SEAFOOD. The interest! In my case? I love a fruity flatbread. Especially a savory fruit flatbread with a tang of balsamic vinegar and spreadable delicious, peppery cheese.
The secret weapon in this flatbread is the cheese. I keep a cube of Boursin spreadable cheese in my fridge at all times. It's the perfect snack to pull out with crackers if you spontaneously find yourself sharing a bottle of wine with a neighbor, it works like a dream as a base to dips (and flatbreads) and you can even stuff a chicken breast with it for a cheesy chickeny dinner. It's super versatile, delicious, and has a long shelf life so you can keep a few in the fridge for emergencies! I used the Pepper one for this, but I also love the Garlic and Fine Herbs one too. You can't really go wrong.
The crust recipe is from America's Test Kitchen Menu Cookbook and is so easy to make and easy to work with that I find myself coming back to it again and again. The blackberries, while not in season yet here-- sure are in season somewhere* and mixed with tangy balsamic and dressed with microgreens it hits all the spots: Sweet, salty, chewy, crunchy.
*Florida. Of course.
Balsamic Blackberry & Boursin Flatbread
makes one 12inch flatbread | Dough recipe courtesy of Americas Test Kitchen Menu Cookbook
Ingredients
For the Flatbread:
1 C bread flour
3/4 tsp instant or rapid rise yeast
1/2 tsp salt
2 tsp olive oil
7 tbsp warm water
Topping:
6 oz blackberries
1 tsp kosher salt
1/4 tsp fresh black pepper
2 tsp fresh thyme
2 tbsp balsamic
1/4 C Boursin cheese, softened
1 C microgreens or baby arugula
Extra Virgin Olive Oil
Method
For the crust: In a food processor, add 1 C flour, yeast and salt and pulse to combine. Turn on processor and while running, add oil, then water and process until dough naturally comes together in a ball. Stop machine and let rest for 5 minutes, then process for another 30 seconds. Turn ball onto lightly floured surface kneading wiht your hands to form a smooth, taut dough ball. Place in lightly greased bowl and cover with plastic wrap. Let rise in warm place until doubled in size, about 1 to 1.5 hours.
To make the blackberries: Add blackberries, pepper and salt to small saucepan over medium high heat. Using a potato masher (or wooden spoon works too) slightly mash the berries (You want to smash a few berries but leave some of them intact. We aren't looking for a homogenous mixture here) letting the juices flow and allow mixture to come to a boil. Add thyme and reduce heat to medium low until mixture becomes jammy. Remove from heat, add balsamic vinegar and taste for seasoning, adding salt or a few cracks of pepper if needed. Remove 2 tsp of blackberry juice and put in separate small bowl. Set remaining aside to cool. Adjust oven rack to middle position and heat to 500 degrees.
To assemble: After dough has risen, turn out onto lightly floured surface and roll with rolling pin into oblong 12in by 9in (or so, no need to measure) oval. Add a few tsp olive oil to a sheet pan and transfer rolled tart to pan. Spread softened boursin cheese evenly over prepared flatbread crust. Spoon berries roughly over the top and spread with back of spoon to distribute evenly (more or less) across the top.
Place prepared tart into oven and cook for 8-10 minutes, rotating halfway through cooking time, until the tart is golden brown and the cheese is melted and the berries are bubbling. Remove from oven and set aside to cool slightly.
In small bowl, combine Microgreens with 1-2 tbsp of olive oil (i'm trusting you and your desire for Olive Oil flavor on this one-- just enough to dress the greens) and 1-2 tsp of the reserved blackberry mixture. Using your hands, toss to distribute evenly. Season to taste. Sprinkle over flatbread and serve.
