Ricotta and Mushroom Flatbreads
with Chives
We're bringing the flavours of fall in Tuscany to life on flatbreads! Savoury mushrooms, fresh chives and creamy ricotta deliver cozy flavours.
étiquettes:
Végétarien
Allergènes:
Lait
•Soya
•Blé
•Sulfites
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation30 minutes
Temps de cuisson6 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
100 g
Ricotta
(Contient Lait)
2 pièce(s)
Pain plat
(Contient Soya, Lait, Blé Peut contenir Soya)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
200 g
Mélange de champignons
1 pièce(s)
Tomate
1 pièce(s)
Oignon jaune
56 g
Mélange roquette et épinards
7 g
Ciboulette
2 cs
Glaçage balsamique
(Contient Sulfites)
1 cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
Pas inclus dans votre livraison
0.13 cc
Poivre*
0.13 cc
Sel*
3 cs
Huile*
Informations nutritionnelles
Énergie (kcal)710 kcal
Graisses36 g
dont saturés10 g
Glucides72 g
dont sucres16 g
Fibres5 g
Protéines23 g
Cholestérol35 mg
Sel1560 mg
Gras Trans0.4 g
Potassium950 mg
Calcium750 mg
Fer5 mg
Ustensiles
•Papier sulfurisé
•Plaque de cuisson
•Cuillères à mesurer
•Grande poêle antiadhésive
•Pinceau à pâtisserie en silicone
•Grand bol
•Fouet
Instructions
1
- Thinly slice button and cremini mushrooms.
- Cut or tear oyster mushrooms lengthwise into 1/2-inch slices.
- Add all mushrooms and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet.
- Season with half the garlic salt and pepper, then toss to combine.
- Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 9-12 min.
2
- Peel, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions.
- Cook, stirring occasionally, until slightly softened, 3-4 min.
- Add 2 tbsp (4 tbsp) water and 1/2 tbsp (1 tbsp) balsamic glaze, then season with salt.
- Cook, stirring occasionally, until dark golden-brown, 4-6 min.
- Remove from heat, then set aside.
3
- Thinly slice chives.
- Directly in the container, season ricotta with remaining garlic salt and pepper, then stir to combine.
- Arrange flatbreads on another parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)
- Toast in the top of the oven until warmed through, 2-3 min. (NOTE: For 4 ppl, toast in the top and bottom of the oven.)
- Remove from the oven, then set aside until mushrooms are ready.
4
- When mushrooms are done, flip flatbreads, then brush tops of flatbreads with 1/2 tbsp (1 tbsp) oil.
- Spread seasoned ricotta evenly over flatbreads. Top with caramelized onions, roasted mushrooms and Parmesan.
- Bake assembled flatbreads in the top of the oven until Parmesan melts and ricotta is heated through, 3-4 min. (NOTE: For 4 ppl, bake in the top and middle of the oven.)
5
- Meanwhile, cut tomato into 1/2-inch pieces.
- Add 1/2 tbsp (1 tbsp) balsamic glaze and 1 tbsp (2 tbsp) oil to a large bowl.
- Season with salt and pepper, then whisk to combine.
- Add tomatoes, arugula and spinach mix and half the chives.
- Just before serving, toss to combine.
6
- Cut flatbreads into wedges, then divide between plates.
- Drizzle with remaining balsamic glaze, then sprinkle remaining chives over top.
- Serve salad alongside.