Recipes - Gravenstein Apple Fair 2016
Alsatian-Inspired Flatbread with Gravenstein Apples
Chef Anne Cornell Krauss
2 tsp olive oil
8 ounces pizza dough at room temperature
¼ cup crème fraîche
1 slice bacon, cut into 1/4” pieces and sautéed until cooked but not crisp
1 tsp minced fresh thyme
¼ cup thinly sliced sweet white onion
¼ cup grated Valley Ford Estero Gold
1 Gravenstein apple, thinly sliced on a mandoline
2 tsp sugar
1 Tbsp fresh parsley, chopped
Preheat oven to 500° F.
Heat a 8x8” grill pan over medium high heat. Stretch dough to fit the grill pan, brush with the oil and grill 3-5 minutes on the first side until grill marks appear and dough starts to turn golden brown. Flip dough and cook for another 3 minutes. Transfer to a sheet pan.
Drop dollops of the crème fraîche evenly around the dough, then spread gently using the back of a spoon or spatula. Scatter the bacon, thyme, onion and grated cheese over the top. Layer the apple slices, slightly overlapping them. Sprinkle with the sugar.
Bake for 7-10 minutes. Check flatbread and remove when edges are golden and bottom is crisp. Cut into pieces, sprinkle with the parsley and serve.