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Ingredients
Flatbread with Apple, Pear and Camembert Cheese
- For the dough
- 400 grams Pastry flour
- ½ tsp salt
- ½ cube Yeast (21 grams)
- 50 milliliters olive oil
- butter (for the baking sheet)
- Pastry flour (for the work surface)
- For the curds
- 2 sprigs thyme
- 250 grams Quark
- 100 grams Goat cheese
- 3 eggs
- 2 Tbsps Semolina
- salt
- peppers
- 1 pinch chili peppers
Preheat oven to 200°C (approximately 400°F).
For the dough: Mix yeast with 200 ml (approximately 6 3/4 ounces) of warm water. Combine flour with salt in a bowl. Add dissolved yeast with olive oil to flour and knead with the dough hook of an electric hand mixer to a smooth dough. Cover and leave for about 45 minutes in a warm place. Then knead dough again on a floured surface.
Roll out dough to two patties of about 20-24 cm (approximately 8-9 inches) in diameter. Place on a greased baking sheet.
For the curd: Combine quark, cream cheese, eggs and soft wheat semolina. Season with salt, pepper and chili peppers. Sprinkle surface of bread with some thyme, then spread mixture onto two bread, leaving an edge of 1.5 cm (approximately 3/8 inch) free. Place in oven and bake for about 25 minutes.
For covering: Peel onion, halve and cut into fine strips. Combine red wine and sugar in a pot and bring to a simmer. Rinse apples and remove the seeds with an apple corer, then cut into thin slices. Rinse pears, cut in half, remove seeds and cut into thin slices. Cut Camembert into thin slices. Remove flatbread from the oven, cover with onions, pears, apples and Camembert cheese. Sprinkle with salt and pepper and bake for about 5 minutes. Serve with thyme sprigs and red wine reduction.