Roasted Butternut, Caramelised Onion and Goats Cheese Rye Flatbread
This Roasted Butternut, Caramelised Onion and Goats Cheese Rye Flatbread comes together in one hour. And that includes the time it takes to make the flatbread from scratch. If you’ve never made bread before this is a great recipe to try.
Make the rye flatbread. Let it cool for 10 minutes before removing it from the pan. If you’re using pre-made or a bought flatbread, you can warm it up for a few minutes and then add the toppings.
Peel the butternut and thinly slice it. I sliced the top into thin circles. For the bottom, I cut it in half, removed the seeds and sliced it into thin slices.
Brush the bottom of a baking tray liberally with olive oil. Place the slices, ensuring that they do not overlap (I used two trays). Brush the tops of the butternut with olive oil and sprinkle with salt and pepper. Bake for 15-20 minutes, until the butternut is soft and slightly browned. Remove from oven.
While the butternut is baking, slice the onions thinly. Heat a tablespoon of olive oil in a large frying pan and add the onion slices. Turn the temperature on low and cook for 10-15 minutes stirring constantly until the onions are browned. Add a teaspoon of apple cider, some salt and pepper and cook for another minute. Remove from heat.
To assemble, top the flatbread with butternut and onions. Crumble the goat’s cheese over the butternut and sprinkle a handful of chopped parsley over the flatbread.
Cut into slices and serve. It tastes good hot or cold. If you want it hot, put the prepared flatbread into the oven for 5 minutes to warm up
If you’re making the flatbread, roast the butternut while the dough is rising.