The fig tree is slowing down a bit, but my love for figs is definitely not. I am still “gettin’ figgy wit it”, over here. You would think with all the figs we picked, that I would be over them, but I am definitely not. I made this flatbread a couple weeks ago, when Mark was out of town. I was headed to a friend’s house, since her hubby was away, too. A little yummy girls night of hanging! Besides the amazing company, it was a good thing I had someone to share this with, I seriously think I could have sat down and devoured the entire thing myself!

This flatbread crust is super simple to make and it is perfectly thin and crisp. But not too crisp and cracker-like, which I am not exactly a fan of. The figs are perfectly soft and sweet, which compliment the creamy goat cheese wonderfully and the caramelized shallots are rich, subtly sweet and have a little smokey, earthy flavor. Do not, I repeat DO NOT skip out on the caramelized shallots. You will forever regret it. That I can promise you. I will leave the drizzle of balsamic vinegar over top up to you. I love it and I think it’s a great finishing move, but I also don’t necessarily think it needs it. I say serve it with the balsamic bottle on the side, decided on a piece by piece basis.

If you are vegan, use a chia egg instead and go with your favorite cashew (or other nut) cheese instead of the goat cheese. It will still be so incredible. If you are a meat eater, try adding some crispy bacon, prosciutto or pancetta, if that’s your thing, the crispy meat with salty smokey flavor is a perfect match for all the sweet and creaminess going on.

This flatbread is incredible as an appetizer or snack, or as a full meal. But I highly suggest having a friend around, so you don’t eat it all in on sitting. It’s totally possible. I am off to check the tree for a few more figs, I have to make this again before the fig season is over. I am obsessed.

[print_this]Grain-free Flatbread with Figs, Caramelized Shallots, Goat Cheese and Arugula (Gluten-free with vegan options) 

Grain-free Flatbread Crust
serves 2 to 4

• 1 1/2 cups blanched almond flour – I use and recommend Honeyville
• 2 tablespoons starch (tapioca, potato or arrowroot)
• 1 teaspoon garlic powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 large farm fresh egg*
• 2 tablespoons oil (olive oil, coconut oil, melted butter, etc)
• 1 teaspoon apple cider vinegar or lemon juice

Preheat oven to 350ºF

In a large bowl or the bowl of your standup mixer, combine the almond flour, starch, salt, baking soda, and garlic powder. In a small bowl, whisk together the oil, vinegar and the egg (or chia egg). Add the wet mixture to the flour mixture, mixing until it is well combined.

If the dough seems a bit tacky and sticky, that’s ok. Work the dough a little longer and let it rest for a few minutes. Roll the dough into a large ball (you can also make two smaller flatbreads, if you wish). You can place the dough in the fridge until you are ready for it or roll out the dough between two pieces of parchment paper to your desired thickness, around 1/8-inch thick.

Place the rolled out dough between the two pieces of parchment paper onto your baking sheet. Carefully peel off the top layer of parchment paper. Patch any tears or breaks with your fingers. Drizzle a little more oil of your choice over the flatbread and spread it out evenly.

Place the flatbread into the oven and pre-bake at 350º for 8 minutes or until it is just barely golden brown around the edges. Start your caramelized shallots while the flatbread pre-bakes. Take the flatbread crust out of the oven once it is done and set aside while you finish the shallots.

* To make vegan: use a “chia egg” – 1 tablespoon ground chia and 3 tablespoons boiling water, mix into a slurry and let rest a few minutes until the consistency is like a beaten egg.

Caramelized Shallots:

• 3 large shallots, thinly sliced
• 1 tablespoon olive oil or butter
• 1/4 teaspoon sea salt
• a teaspoon or two of sugar, optional

Coat the bottom of a medium to large pan with your oil and place over a medium-high heat. Add the shallots and the salt. Reduce to a low-medium heat and slowly cook the shallots for 15 to 20 minutes, stirring occasionally and reducing the heat even more if they begin to brown too much. You want them to be caramelized and brown, but not burnt. Stir in a little sugar if you wish, that helps them caramelize, but it isn’t necessary.

Flatbread Toppings:

• caramelized shallots
• 3 or 4 large fresh figs, sliced thinly
• 4 ounces goat cheese (to make vegan, top with cashew cheese or your favorite vegan cheese)
• 2 cups organic arugula
• balsamic vinegar for drizzling, optional

Increase the temperature of your oven to 400ºF.

Once your shallots are done, sprinkle them evenly over the top of the pre-baked flatbread. Place the slices of figs evenly across the top of the flatbread and sprinkle the goat cheese over top of that. Bake the flatbread for 5 to 10 minutes, until the cheese has started to soften and the edges of the flatbread are nicely browned and crisp.

As soon as you take the flatbread out, evenly sprinkle the arugula over top, add a bit of sea salt and freshly ground black pepper. If you’d like, add a light drizzle of balsamic vinegar over the top. Serve immediately. [/print_this]