Triple Onion and Ricotta Flatbreads
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Triple Onion and Ricotta Flatbreads

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!

Low CO2

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

Preparation Time30 minutes
Cooking Time


serving amount

100 g

Ricotta Cheese

(Contains Milk)

2 unit(s)


(Contains Milk, Soy, Wheat)

113 g

Yellow Onion

113 g

Baby Tomatoes

56 g

Baby Spinach

50 g


7 g


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


(Contains Milk)

2.25 tsp


2 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories780 kcal
Fat39 g
Saturated Fat14 g
Carbohydrate88 g
Sugar17 g
Dietary Fiber6 g
Protein22 g
Cholesterol45 mg
Sodium1130 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.


Medium Non-Stick Pan
Small Bowl
Measuring Cups
Measuring Spoons
Small pot
Medium Bowl
Baking Sheet
Parchment Paper
Large Bowl


Prep and caramelize onions

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.

Pickle shallots

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.

Toast flatbreads and prep ricotta

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.

Assemble and bake flatbreads

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!)

Prep salad

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.

Finish and serve

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.