Description
A crispy seasonal flatbread topped with lightly caramelised pumpkin, creamy Brie, fresh pear, tart dried cranberries, crunchy walnuts, and fresh thyme. Finished with a simple maple honey and balsamic drizzle for a delicious sweet and savoury combination.
Ingredients
For the Pumpkin:
2 cups pumpkin or butternut squash, peeled and thinly sliced (240 g)
1 tbsp olive oil (15 ml)
½ tsp garlic powder (1.5 g)
½ tsp dried thyme (0.5 g)
¼ tsp smoked paprika (0.5 g)
¼ tsp kosher salt (1.5 g)
¼ tsp black pepper (0.5 g)
For the Flatbread:
2 large flatbreads or naan breads (200 g)
6 oz Brie cheese, thinly sliced (170 g)
1 ripe pear, thinly sliced (180 g)
½ cup dried cranberries (75 g)
½ cup walnuts, roughly chopped (55 g)
1 tbsp fresh thyme leaves (3 g)
For the Maple Honey Drizzle:
2 tbsp honey (42 g)
1 tbsp maple syrup (20 g)
1 tsp balsamic vinegar (5 ml)
For Garnish (optional):
1 tbsp fresh thyme leaves (3 g)
1 tbsp chopped walnuts (8 g)
1 tbsp dried cranberries (10 g)
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Toss the thinly sliced pumpkin with olive oil, garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper until evenly coated.
3. Arrange the pumpkin slices in a single layer on the prepared baking sheet. Roast for 12–15 minutes, turning if needed, until tender and lightly caramelised. Remove from the oven and set aside.
4. Place the flatbreads on a clean baking sheet. Arrange the roasted pumpkin evenly over each flatbread, keeping the toppings distributed across the surface.
5. Add the sliced Brie, leaving a little space around the edges. Arrange the pear slices over the Brie, then scatter the dried cranberries, chopped walnuts, and fresh thyme over the top.
6. Bake the assembled flatbreads for 10–14 minutes, until the edges are golden and crisp and the Brie is melted and bubbling.
7. While the flatbreads are baking, combine the honey, maple syrup, and balsamic vinegar in a small bowl. Stir until smooth and well combined.
8. Remove the flatbreads from the oven and let them cool for 2–3 minutes.
9. Drizzle the maple honey mixture over the warm flatbreads. Garnish with fresh thyme, extra chopped walnuts, and dried cranberries if desired.
10. Slice the flatbreads into pieces and serve warm while the edges are crisp, the Brie is creamy, and the roasted pumpkin and pear are still warm.
Notes
Thinly slice the pumpkin so it roasts quickly and develops lightly caramelised edges. Leave a small border around the flatbread to help the edges become crisp and golden. Use a ripe but firm pear so it holds its shape during baking. Do not overload the flatbread, as evenly distributed toppings help keep the base crisp. Add the maple honey drizzle after baking to keep the flatbread crisp. Butternut squash can be used instead of pumpkin in the same quantity. The pumpkin can be roasted ahead of time and refrigerated until ready to assemble. Another soft melting cheese can be used instead of Brie if needed. For the best texture, assemble and bake the flatbread shortly before serving. Serve warm as an appetiser, light lunch, or cosy dinner with a simple green salad. Extra thyme, walnuts, cranberries, and maple honey drizzle can be added before serving.
- Prep Time: 15 minutes
- Cook Time: 25–29 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American