Savory Baking: Flatbreads with Pear, Cranberries, Onions and Soft Cheese

5 from 2 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 410 kcal


The flatbreads

  • 200 g Spelt flour type 630
  • 4 g Yeast fresh
  • 0,5 teaspoon Salt
  • 1 tablespoon Extra virgin olive oil
  • 1 tablespoon Freshly chopped rosemary
  • Water
  • Extra virgin olive oil

The topping

  • 1 piece Fresh and ripe pear
  • 1 piece Red onion big
  • 2 tablespoon Cranberries from the glass
  • 200 g Double cream cheese
  • 2 tablespoon Extra virgin olive oil


The flatbreads

  • Put the flour with the yeast, salt and oil in a mixing bowl and stir well. Now slowly add small amounts of water - the amount is missing here, because every flour reacts differently - and knead vigorously until you have a shiny dough that loosens from the edge of the bowl. Now work in the chopped rosemary.
  • Transfer the dough to a smaller bowl and let it rise in the oven with the light switched on - no temperature - for about two to three hours until the volume has increased significantly.
  • Knead the dough together again, divide it and shape it into two flat cakes. Place these on a baking sheet dusted with flour *. Please do not use fat or oil, because that would burn at the high baking temperature and make the flatbread taste bitter.

The topping

  • Peel the pear and onion and cut into slices or half rings.
  • Brush each flatbread with a tablespoon of olive oil, then spread the pear slices on top. Now use a teaspoon to spread the cranberries in between. Now the onion rings come on the flatbreads. Cut the cheese into slices.

The finish

  • Preheat the pipe to 220 ° C and bake the flatbreads for about 15 minutes. Now distribute the cheese on top and bake for another 10 minutes.
  • Note 7: the thinner the dough, the crisper it will be. I have not used flour or fat for the baking tray here, because my baking trays voluntarily restore the baked goods without using force.


Serving: 100gCalories: 410kcalCarbohydrates: 30.9gProtein: 10.9gFat: 27.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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