leek, chard and corn flatbread

We are at the seaside this week and even even though there was a point when we have been attempting to pile the toddler, his 55 favourite toys including a complete -sized tricycle, me, my 25 kitchen necessities such as, apparently, a meat thermometer and the serrated peeler a single of you informed me about a couple of weeks ago that I now cant reside with out, the beach towels, blankets, umbrellas, sandcastle-shaped bucket, toddler bed bars, a box of groceries and my husband ( happy anniversary, child !) in our very little car or truck that we believed we need to actually just keep house rather, it wasnt long into our drive onto the North Fork, passing miles of farms, leave-your- dollars -in-the-box roadside blackberry stands, dilapidated barns, impeccably kept residences, and much more grape vines than you could count in your lifetime that we have been unwaveringly specific we have been back wherever we had been meant to be.

Its so quiet here that the days experience longer, just about distraction- free of charge. Weve been beaching in the morning, adventuring with the toddler in the afternoons and cooking up a storm for dinner each night. We had a mash-up of Mollys Dry-Rubbed Ribs and Harold McGees Oven Ribs (that I seriously have to reassemble right here a single day, with some streamlining) 1 night (with corn and an heirloom caprese), and last night, we had a tiny dinner party with buddies that are in town with sugar steaks (a recipe Ive only been promising you for a year ), a crunchy Greek salad and this outdated preferred potato salad. Are you close to ? You ought to come more than for dinner. We tend to make as well a lot.

I didnt make this flatbread right here but it would fit in completely would I want to repeat this dinner from last week. About a month ago, I saw the chard lined up subsequent to the corn and leeks at a farm stand and couldnt get the mixture out of my head. It was the most mid-summery blend I could consider and I debated assembling the a few into a galette (but wasnt in the mood for a buttery crust am I broken?), pizza (but it would need a lot more cheese than I believed necessary ditto, broken?) and lastly just decided to contact it flatbread, however have been even now going to just use a pizza dough. So to make this as unnecessarily perplexing as achievable.

These three substances cooked with each other play off each and every other fantastically the leeks get deep and sweet the chard wilts but retains its bulk and the corn kernels crunch across the top. I scattered the best with gentle goat cheese, but you could just as very easily soften it and spread it thinly beneath the components, as we did right here. No matter what you do, I implore you to make this before the endless piles of summer corn are a distant memory.

One year ago: Naked Tomato Sauce
Two years ago: Fresh Tomato Sauce
A few years ago: Tomato and Corn Pie
4 years ago: Crisp Rosemary Flatbread and Marinated Eggplant with Capers and Mint
5 years ago: Double Chocolate Torte

Leek, Corn and Chard Flatbread with Goat Cheese

I have a tendency to make things with small yields that are effortlessly scaled up, but this will yield two major flatbreads. (We discover that one feeds the 3 of us for a light dinner, unless of course the toddler has an unusually significant appetite. Then things get ugly.) Honestly, I was trying to scale the recipe to the dimension these vegetables are normally sold in. (I.e. Wouldnt half an ear of corn be an annoying quantity ?) However, you can of program half this recipe, but the good news is, if you dont, we found this reheated actually nicely for a 2nd dinner. We ate it with a tomato salad, and a single of the nights, we had some leftover chicken, too.

Really should you have a grill at your disposal, I feel this would make an unbelievable grilled flatbread. Heres how: Prepare your filling and set it aside. Roll or stretch out your doughs. Get your grill going at a high temperature and brush the grates with oil. Throw the initial raw dough down right on them. After a handful of minutes, it will be black and blistered underneath. Flip it off the grill, landing it ungrilled ( best ) side down on a platter. Spread half the filling over it and slide it back on the grill for five to seven minutes with the top down, till charred somewhat at the edges. Repeat with remaining filling and dough. Invite me more than.

Due to the fact this tends to irk me in other recipes, its only fair that I warn you that the toppings will not glue to the flatbread. To do so would call for a good deal of melty cheese or wetter ingredients and seriously, this is delightful with neither. You can select up squares with your hand (but no handsprings, okay?) or consume them with knife and fork. The flavors taste like they were usually meant to be with each other, and if youre me, youll miss it long following youve finished your leftovers.

Can make 2 substantial (9x13ish inches) flatbreads

About 1 1 / two pounds pizza dough (from two of these, or retailer - bought )

one tablespoon vegetable or olive oil
one tablespoon unsalted butter
3 huge leeks (about 1 1 / two pounds)
1 twelve -ounce bundle chard or about six cups ( 6 ounces) of leaves, lower into 1 / two -inch ribbons
one / 2 teaspoon table salt
Freshly ground black pepper
one cup fresh corn kernels ( cut from one to 2 medium ears corn)
Cornmeal, for sprinkling baking surface
4 -ounce goat cheese log, cold

Trim the ends off your leeks and halve them lengthwise. Lower them crosswise into 1 / two -inch half-rings. Fill a medium bowl with very cold water and drop in sliced leeks. Swish them about with your fingers, letting any sandy dirt fall to the bottom. Scoop out the leeks and drain them briefly on a towel, but no want to get them totally dry. Do the similar with your chard ribbons, but you can leave the leaves on towels till theyre practically completely dry, while you cook the leeks.

Heat your oven to 450 degrees.

Heat a substantial, heavy skillet above medium warmth. The moment hot, add butter and oil and when theyre thoroughly melted and a bit sizzly, add the leek slices. Lower warmth to low, cover with a lid and cook leek for ten to 13 minutes, stirring occasionally. Raise warmth back to medium, add the chard ribbons and cook till they wilt, about four minutes. Season mixture with salt and freshly ground black pepper, including more if needed. Lastly, add your corn kernels, cooking them with the leeks and chard for just a different minute.

Sprinkle two baking sheets with cornmeal. If you have pesky outdated baking trays like I do, and your breads actually like to stick to them, I find things will release more reliably if you initial lightly spray them with an oil before sprinkling on the cornmeal. Roll or stretch half your dough into a rectangular-ish form (flatbreads are prettiest when theyre irregularly shaped, in my humble viewpoint ) and arrange it on the prepared sheet. Spread half the leek-corn-chard mixture on it. Sprinkle it with half the log of goat cheese, crumbled into modest bits.

Bake flatbread in oven for ten to 15 minutes, right up until the edges of the bread commence to brown somewhat (they may well brown much more deeply in a better oven than they did in my lousy one particular ). Repeat with remaining dough, filling and goat cheese.

To serve, slide every single flatbread onto a cutting board and reduce into 8 rectangles. Serve instantly.

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