This recipe is a big hit with my whole family. It is so yummy that they thought it was dessert! An easy-to-make flatbread is topped with apricot preserves, FRESH blueberries, and tangy goat cheese. After baking to perfection it is drizzled with honey and sprinkled with fresh basil leaves. Simple. Fresh. Vegetarian. Delicious! This recipe makes 2 flatbreads. Oh, and we used blueberry sauce on one instead of apricot preserves, and added some slivered almonds after baking. Yum!
We recently went to a blueberry farm in Northern Idaho and picked so many blueberries. It was a fun family activity and we came home with over 10 pounds of fresh, delicious blueberries! LOTS of blueberry recipes coming your way!
Alright, if you want to skip making the flatbread for an even quicker meal, store-bought flatbread will do. BUT… this flatbread is amazingly simple and easy. You should give it a try, at least once. It has just 4 ingredients and comes together so dang fast!
Ingredients for flatbread:
- 3 cups All Purpose flour
- 1 tsp. table salt
- 1 cup warm water
- 3 Tbsp. olive oil
Ingredients to top the flatbread:
- 2 Tbsp. olive oil
- zest of one lemon
- 4 Tbsp. apricot preserves
- 8 oz. goat cheese
- 1 1/2 cups blueberries
- 1/4 cup honey, 4 tbsp.
- 2 tbsp. fresh basil, julienned
Let’s get started with the flatbread:
Add 3 cups of flour to a bowl and top with the salt. Stir to combine, then add the water and oil. I like to use a dough whisk for this, but a spoon will do the trick.
Stir until a shaggy dough is formed. Dump onto a floured surface and knead by hand for a minute or so. Split the dough into 2 balls and roll them out into rectangles and place on two baking sheets sprinkled with corn meal. If you don’t have corn meal, parchment will do.
Using a fork, poke holes all over each rectangle of dough. Bake at 475 for 10 minutes. You definitely want to par-bake the flatbread before adding the toppings. This allows the crust to get a head-start on baking before adding the toppings, which will get you that perfectly crispy crust.
LET’S ADD THE GOOD STUFF:
After baking for 10 minutes, remove the flatbread and turn the oven up to 500 degrees Fahrenheit. Drizzle olive oil over each flatbread and brush it on evenly. Zest a lemon over the two flatbreads. If you don’t have a lemon, you can skip this step, but it definitely brightens up the blueberries.
Add a couple tablespoons of apricot preserves to each flatbread and spread it evenly. We used sugar-free to cut down on the sugar. One one of the flatbreads we used blueberry sauce instead of the apricot preserves and it was so yummy. I think the apricot preserves look prettier.
Next, dollop the goat cheese on the flatbread then sprinkle on the blueberries. Bake for another 10 minutes at 500 degrees.
Broil for an additional one to two minutes until just browned. Keep a close eye on it at this point so it doesn’t burn. Remove from the oven and drizzle with honey and sprinkle on the julienned basil. I like to roll up the basil and use scissors to cut thin strips right onto the flatbread. You can use mint instead of basil if that is what you have on hand.
EAT UP!
We sliced ours with a pizza cutter and ate while still warm. The flatbread can be stored in the refrigerator, covered, for 2 to 3 days. Eat cold or reheat in the microwave.
Don’t they look delicious?! We added some slivered almonds to a few slices and I loved the added crunch!
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Equipment
- 2 baking sheets
Ingredients
Flatbread
- 3 cups flour all purpose
- 1 tsp salt
- 1 cup warm water
- 3 tbsp. olive oil
Toppings
- 2 tbsp. olive oil
- 1 lemon zested
- 4 tbsp apricot preserves or blueberry
- 8 oz goat cheese plain
- 1.5 cups fresh blueberries
- 4 tbsp honey
- 2 tbsp fresh basil julienned
- salt to taste
Instructions
- Mix the flour and salt together in a bowl.
- Add the olive oil and warm water and mix until a shaggy dough forms.
- Place on a floured surface and knead by hand for one minute.
- Split dough into two balls and roll out into rectangles.
- Place on two baking sheets sprinkled with cornmeal, or use parchment paper.
- Using a fork, poke holes all over the flatbread.
- Par-bake crusts for 10 minutes at 475 degrees Fahrenheit.
- Remove flatbread from oven and turn oven up to 500 degrees Fahrenheit.
- Drizzle olive oil over both flatbreads and brush evenly.
- Spread 2 tablespoons of apricot preserves, or blueberry, over each flatbread.
- Dollop half the goat cheese onto each flatbread.
- Sprinkle half the blueberries onto each flatbread.
- Place back in the oven and bake for an additional 10 minutes.
- Turn the oven to broil for one to two minutes. Keep an eye on the flatbread so that it just browns and doesn't burn.
- Remove from the oven and drizzle with honey and sprinkle with julienned basil.
- Sprinkle salt to taste.
- Serve warm or at room temperature.
- Will keep in the fridge, covered, for 2 to 3 days
