Alsatian-Inspired Double Bacon and Leek Flatbread
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Alsatian-Inspired Double Bacon and Leek Flatbread

Alsatian-Inspired Double Bacon and Leek Flatbread

With Pear Side Salad

Alsace, France, borders Switzerland and Germany. With those borders, Alsatian food benefits from fabulous flavours from each country. This flatbread is known as "Tarte Flambee" or "Flammekueche," and layers a creamy spread with onions and smoky bacon. We've swapped the onions for silky leeks. On the side, we've loaded this salad with pickled shallots, sweet and crisp pears and hearty whole grain mustard.

Ingredients: Pizza dough (enriched wheat flour (wheat flour, niacin, reduced iron, ascorbic acid, thiamine mononitrate, riboflavin, amylase, folic acid), water, semolina, canola oil, sugar, yeast, salt, calcium propionate, sodium stearoyl-2- lactylate, calcium sulphate) (wheat) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Pear • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Leek • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Parsley.

Tags:
Discovery
Allergens:
Wheat
Milk
Sulphites
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time7 minutes
DifficultyEasy

Ingredients

serving amount

200 g

Bacon Strips

340 g

Pizza Dough

(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)

1 unit(s)

Leek

1 unit(s)

Pear

56 g

Spring Mix

7 g

Parsley

1 unit(s)

Sour Cream

(Contains Milk)

2 unit(s)

Cream Cheese

(Contains Milk)

½ tbsp

Red Wine Vinegar

(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)

Not included in your delivery

1 tbsp

Butter*

(Contains Milk)

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1240 kcal
Fat80 g
Saturated Fat30 g
Carbohydrate104 g
Sugar15 g
Dietary Fiber8 g
Protein30 g
Cholesterol125 mg
Sodium1820 mg
Trans Fat1 g
Potassium600 mg
Calcium225 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Strainer
Medium Bowl
Large Non-Stick Pan
Slotted Spoon
Large Bowl
Measuring Spoons
Silicone Brush
Small Bowl

Instructions

Stretch dough
1
  • Lightly oil both sides of the dough.
  • Stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 portions, use 2 parchment-lined baking sheets.)
  • Let dough rest in a warm place for 8-10 min. 
Prep
2
  • While dough rests, thinly slice leek. Using a strainer, rinse leeks to wash away any hidden dirt. 
  • In a medium bowl, combine cream cheese, sour cream and half the mustard. 
Cook bacon and leeks
3
  • Heat a large non-stick pan over medium. 
  • Meanwhile, cut bacon into 1/2-inch pieces.
  • When hot, add bacon. Cook for 3-5 min, stirring until almost crispy.** (TIP: Bacon will continue to crisp on the flatbread in step 4.)
  • Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Reserve bacon fat in pan. 
  • Reheat the pan with bacon fat over medium. When hot, add leeks. Season with salt and pepper. Cook, stirring often, until tender, 3-5 min. Remove from heat.
Assemble and bake flatbread
4
  • With oiled hands, stretch dough again into a large oval shape, about 1/2-inch thick. (NOTE: Dough should now hold its shape.) Spread cream cheese mixture over dough, leaving a 1-inch border. Sprinkle leeks and bacon over sauce. 
  • Bake in the middle of the oven for 14-18 min, until browned and crisp. (NOTE: For 4 servings, bake in the middle and top of the oven, rotating sheets halfway through.)
Assemble salad
5
  • In a large bowl, combine remaining mustard, 1/2 tbsp (1 tbsp) vinegar and 1 tbsp (2 tbsp) oil. 
  • Core, then cut pear crosswise into 1/4-inch slices. 
  • Add pear and spring mix to bowl with dressing. Season with salt and pepper. Just before serving, toss to combine. 
Finish and serve
6
  • Finely chop parsley. 
  • When flatbread is done, in a small microwaveable bowl, melt 1 tbsp (2 tbsp) butter for 30 sec.
  • Brush butter onto dough's border.
  • Sprinkle parsley over top, then let sit for 2-3 min. Cut flatbread into slices. 
  • Divide flatbread and salad between plates.
Modularity step (under step 3)
7

If you've opted for double bacon, don't crowd the pan. Pan-fry bacon in batches, if needed.