Festive Flatbread

Festive Flatbread

Large store bought flatbread base or Naan 1 cup lightly packed baby kale/baby spinach 1 cup roasted butternut squash cubes 1 cup shredded Fontina 1/3 cup shredded brussel sprouts 2 tbl Pancetta, crisped Sliced red onion (optional) 2 tbl pomegranate seeds 1-2 tbl olive oil 1-2 tbl grated Parmesan Drizzle of pomegranate molasses

Preheat your oven on the “Stone” setting or Bake at 450 F with a pizza stone or inverted sheet tray on the bottom rack for at least 30 minutes.

Set your flatbread base on your pizza peel.  In a small bowl toss the greens and Brussel sprouts with a light drizzle of olive oil, salt and pepper.  Spread evenly on the flatbread.  Next sprinkle the Fontina cheese all over.  Now dot the butternut squash all around, followed by the rest of the ingredients, with the exception of the pomegranates and pomegranate molasses. 

Transfer to the oven by sliding the flatbread off the pizza peal and onto the hot pizza stone/inverted sheet tray.  Cook the flatbread for 8 minutes until the cheese melts and the crust is nice and crispy all around.  Use the pizza peel to remove the flatbread from the oven.  Sprinkle with pomegranate seeds and drizzle with pomegranate molasses, cut and serve!

Lime Custard Tartlets

Lime Custard Tartlets

Tartlets                       1 can sweetened condensed milk (14 oz)            1/2 cup fresh lime juice, plus zest from two limes            2 Tbsp. powdered sugar            4 egg yolks   1 tsp vanilla bean paste           2-3 packages frozen store bought mini phyllo tart shells                    Whipped Cream          2 cups cold heavy cream          1 tsp vanilla bean paste          2 tbl powdered sugar

Candied Lime (optional)                         1-2 limes, sliced into thin rounds            1 cup sugar            1 cup water            ¼ cup granulated sugar

Preheat oven to convection 350 F degrees.

For Garnish (can be made ahead of time):

Combine water & 1 cup sugar in a small pan. Bring to a simmer & add lime slices. Simmer for 20 min.

Drain & spread out on a rack to dry for at least 1 hour

Put ¼ cup sugar in shallow bowl or tray. Once the limes are dry, coat both sides of the lime slices with the granulated sugar and place back on the rack. Cut the rounds into desired size for garnish (I usually quarter them)

For whipped cream

Chill the bowl and whisk attachment of your stand mixer.  Once chilled transfer the cold heavy cream, sugar, and vanilla bean paste into the bowl and whisk on high speed until soft peaks form. Transfer to a piping bag with star tip, and chill

For tartlets:

In a large bowl, whisk egg yolks with sweetened condensed milk, lime juice, sugar, vanilla bean paste and lime zest until smooth and blended.

Scoop the batter generously into the mini phyllo tarts. Bake for about 12 minutes, or until custard has set. Remove and let cool to room temperature.

Lastly top with whipped cream and candied lime quarters. Enjoy!