Field Notes

Flatbread with Chili Butter, Onions, Goat Cheese and Herbs

 

This delicious recipe combines two of our very favorite conveniences: frozen puff pastry and Chili Butter. Combine them and you get a flatbread on steroids that smacks of a far great time commitment than it actually requires. Roasted onions, fresh herbs and a healthy dollop of gooey, creamy cheese makes this dish the most delicious thing you could whip together. Add a side salad and a glass of wine, and you’re good to go.

Flatbread with Chili Butter, Onions, Goat Cheese and Herbs

Serves 4

  • 1 sheet puff pastry, thawed
  • ½ cup Forager’s Blend Chili Butter
  • ½ Vidalia onion, thinly sliced
  • 3 ounces soft goat cheese
  • Salt and freshly ground black pepper
  • ½ cup mixed fresh herbs, such as parsley, basil, dill, oregano, and marjoram
  • 1 tablespoon olive oil
  • ½ teaspoon lemon zest
  • 2 tablespoons honey

Preheat the oven to 400°. Roll out the puff pastry onto a baking sheet. Spread the chili butter over the pastry, leaving about 1-inch margin on all sides. Scatter the onion and dabs of the goat cheese evenly over the chili butter. Season with salt and pepper, and bake for about 20 minutes, until the pastry is golden and the cheese is melted. While the flatbread bakes, combine the herbs, olive oil and lemon zest in a small bowl. Season with salt and pepper. Sprinkle the herb salad over the flatbread, drizzle with honey, cut into pieces and serve.