We are in the height of the second fig season so get them while they’re fresh! Goat’s cheese has the most beautiful salty tang to it that just cries out for a soft, sweet buddy. Getting a mouthful of the soft, ripe, vinous fig and the creamy cheese makes a mouth-combination that is made all the more magnificent by everyone’s favourite party boy – caramelised red onions.
Roughly sliced this becomes one of those fantastic sharers that is incredibly low effort but so striking in terms of its vibrant colours and rustic charm that it’ll have your friends clamouring for more.
For the flatbread
- 250g flour
- 1 tsp salt
- 150ml warm water
- 1-2tbsp oil
- Soft goats cheese
- Red onion
- Balsamic vinegar
- Brown sugar
- Fresh wholes figs
- Pumpkin Seeds or something with a similar bite
- Salt and Pepper
- Salad leaves of your choosing
- Add the flour and salt to a bowl and make a small well in the centre. Pour in the water and mix into a dough using your hands – nature’s utensil. Adjust ratios as necessary until you have a supple dough that isn’t too sticky and can be kneaded for a few minutes til smooth.
- Rest for 20-30 minutes before rolling into balls, then using a rolling pin to shape into 1/2cm thick rough ovals, frying in a lightly oiled pan for a few minutes on each side until speckled brown.
- While the dough is resting, start your onions – slice, then fry in a little oil with a sprinkling of salt and cracked pepper, lid on. Low and slow is the name of the game – you want them to gently soften and the sugars to begin caramelising. Just be sure to check on them occasionally, stirring so they don’t stick and burn. Towards the end add a few dashes of balsamic and a sprinkling of sugar. After 15-20 minutes you’ll end up with soft, sticky, jammy onions.
- After the breads are cooked, spread the caramelised onions over the top, tear and litter with chunks of goats cheese, quartered figs, a few leaves and a shower of pumpkin seeds. Roughly slice and serve.