Baked Veggie Flatbread
ready in 2 h.
This dish is rich in protein, calcium and antioxidants.
Serve this flatbread with a simple arugula salad for a simple yet satisfying light lunch.
Author of this recipe:
- For the tarte flambée
- 1.333 cups all-purpose flour
- ¾ ounce Yeast
- ⅛ ounce Dried yeast
- 1 teaspoon sugar
- ⅜ cup lukewarm water
- ¼ cup olive oil
- 1 teaspoon salt
- For the pepper and couscous salad
- 4 red pointed pepper (slit open and deseeded)
- 1 cup Pine nuts
- 1 cup water
- 1 teaspoon salt
- 1 ½ cups instant Couscous
- 1 tablespoon butter
- ⅔ cup Feta (diced)
To make the pastry sieve the flour into a bowl and create a well in the middle. Place the yeast in the well, add the sugar and stir in some of the water and and flour to form a pre-dough. Dust with flour, cover and leave to rise in a warm place for around 15 min.
Add the oil and the salt and knead together using a hand mixer with dough hooks. Add enough water that the dough remains soft but is not sticky. Leave to rise for 30-40 min until the dough has doubled in size.
To make the salad season the peppers with salt and ground black pepper inside and outside and dry roast the pine nuts.
Bring a pot of salted water to the boil and stir in the couscous. Leave to steep for a few minutes then stir in the butter, cheese and the pine nuts. Season with salt and ground black pepper.
Heat the oven to 400°F. Line a baking tray with greaseproof paper and grease a baking dish.
Place the peppers in the baking dish and fill with the couscous.
Roll out the pastry into a large thin piece or into four smaller pieces. Place on the baking tray, mix together the sour cream and the cream cheese and spread onto the pastry. Arrange the vegetables on top and season with salt and ground black pepper.
Bake both the peppers and the tarte flambée for 15-20 until golden brown.