Triple Onion and Ricotta Flatbreads
with Spinach and Tomato Salad
Triple down on the versatility of onions with this fantastic flatbread! Sweet caramelized onions, tangy pickled shallots and crispy shallots combine to form a flavour trifecta to rock your tastebuds. Topped with soft, herby ricotta clouds, it's a flatbread you won't soon forget!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Ricotta Cheese
(Contains Milk)
2 unit(s)
Flatbread
(Contains Milk, Soy, Wheat)
113 g
Yellow Onion
113 g
Baby Tomatoes
56 g
Baby Spinach
50 g
Shallot
7 g
Chives
1 unit(s)
Cream Cheese
(Contains Milk)
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Garlic Puree
Not included in your delivery
2 tbsp
Milk*
(Contains Milk)
2.25 tsp
Sugar*
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat oven to 425˚F. Wash and dry all produce. Peel, then cut onion into 1/4-inch slices.Heat a medium non-stick pan over medium heat (use large pan for 4 ppl).When hot, add 1 tbsp (2 tbsp) oil, then onions. Cook, stirring occasionally, until slightly softened, 3-4 min.Add 1 tsp (2 tsp) sugar and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cover and cook, stirring occasionally, until liquid is absorbed and onions are dark golden-brown, 5-7 min.Remove from heat. Stir in cream cheese, half the garlic puree and 2 tbsp (4 tbsp) milk. Transfer onion mixture to a small bowl.
While onions cook, peel, then cut shallot into 1/8-inch slices.Add shallots, vinegar, 1 tbsp (2 tbsp) water and 1 tsp (2 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Set aside in the fridge to cool.
Arrange flatbreads on a parchment-lined baking sheet.Toast in the bottom of the oven, until softened and lightly crisp, 4-5 min.Meanwhile, finely chop chives.Add ricotta, half the chives, remaining garlic puree and 1/8 tsp (1/4 tsp) salt to another small bowl. Season with pepper, then stir to mix.
Spread caramelized onion mixture in an even layer over flatbreads.Bake in the bottom of the oven, until golden-brown and crisp, 4-5 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.) (TIP: Keep your eye on them so they don't burn!)
Meanwhile, halve tomatoes.Add remaining chives, 1 tbsp (2 tbsp) pickling liquid, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.Add tomatoes, baby spinach and half the pickled shallots. Toss to coat.
Drain remaining pickled shallots and discard liquid.Top flatbreads with pickled shallots.Dollop ricotta on flatbreads, then cut into wedges.Divide salad and flatbreads between plates.Sprinkle crispy shallots over top of flatbreads and salad.
