Leek, Chard and Corn Flatbread with Goat Cheese
Rating
0 out of 5 stars
(0)
Ingredients
2 flatbreads
- 1 1/2 pounds pizza dough (store-bought or homemade)
- 1 tablespoon vegetable or olive oil
- 1 tablespoon unsalted butter
- 3 large leeks (about 1 1/2 pounds)
- 1 12-ounce bundle chard or about 6 cups of leaves, cut into 1/2-inch ribbons
- 1/2 teaspoon table salt
- Freshly ground black pepper
- 1 cup fresh corn kernels (cut from 1 to 2 medium ears corn)
- Cornmeal, for sprinkling baking surface
- 4-ounce goat cheese log, cold
How would you rate this recipe?
Preparation
Step 1
Trim the ends off your leeks and halve them lengthwise. Cut them crosswise into 1/2-inch half-rings.
Step 2
Fill a medium bowl with very cold water and drop in sliced leeks. Swish them around with your fingers, letting any sandy dirt fall to the bottom. Scoop out the leeks and drain them briefly on a towel.
Step 3
Do the same with your chard ribbons, but you can leave the leaves on towels until they’re nearly fully dry, while you cook the leeks.
Step 4
Heat your oven to 450 degrees.
Step 5
Heat a large, heavy skillet over medium heat. Once hot, add butter and oil and once they’re fully melted and a bit sizzly, add the leek slices.
Step 6
Reduce heat to low, cover with a lid and cook leeks for 10 to 13 minutes, stirring occasionally.
Step 7
Raise heat back to medium, add the chard ribbons and cook until they wilt, about 4 minutes.
Step 8
Season mixture with salt and freshly ground black pepper, adding more if needed.
Step 9
Finally, add your corn kernels, cooking them with the leeks and chard for just another minute.
Step 10
Sprinkle two baking sheets with cornmeal. If you have pesky old baking trays like I do, and your breads really like to stick to them, I find things will release more reliably if you first lightly spray them with an oil before sprinkling on the cornmeal.
Step 11
Roll or stretch half your dough into a rectangular-ish shape and arrange it on the prepared sheet.
Step 12
Spread half the leek-corn-chard mixture on it.
Step 13
Sprinkle it with half the log of goat cheese, crumbled into small bits.
Step 14
Bake flatbread in oven for 10 to 15 minutes, until the edges of the bread begin to brown slightly.
Step 15
Repeat with remaining dough, filling, and goat cheese.
Step 16
To serve, slide each flatbread onto a cutting board and cut into 8 rectangles. Serve immediately.
Step 17
Save recipe for the next time?
Chef's notes
The toppings will not glue to the flatbread without a lot of melty cheese or wetter ingredients, but it is delightful without.
The flavors taste like they were always meant to be together, and if you’re me, you’ll miss it long after you’ve finished your leftovers.
This reheats nicely for a second dinner.
Consider serving with a tomato salad or leftover chicken.
