Grilled Flatbread with Brie and Elderberry-Balsamic Drizzle is the divine inspiration of Forrest Mason from the Saucy Spork. This recipe combines the great flavors of caramelized onions, pistachio, arugula and elderberry to make a great appetizer (perfect for a party), a potluck contribution, and a delicious dinner too!
Servings: 6 – 8
Active Time: 30 minutes
Total Time: 75 minutes
For the Flatbread
½ teaspoon active dry yeast
½ cup warm water (110 – 125 degrees)
1 1/3 cups all-purpose flour
1 tablespoon olive oil
1 teaspoon salt
For the Elderberry Drizzle
1 small shallot
1 clove garlic
2 tablespoons Norm’s Farms Elderberry Jam
2 tablespoons balsamic vinegar
¼ cup water
For the Toppings
1 large onion
2 tablespoons butter
2 tablespoons sugar
1 lb brie cheese
½ cup shelled pistachios
1 cup arugula
- Start by making the grilled flatbread. Measure out a half cup of hot tap water into a small bowl. Add in a half teaspoon of dry active yeast and stir lightly to dissolve. Let set for 10 minutes to activate the yeast. Note on the water: You are aiming for a temperature of 105 to 120 degrees. It will probably come out hot enough from the tap, but if not, 10 or 15 seconds in the microwave should do the trick. Make sure to use a thermometer because anything over 125/130 degrees will kill the yeast.
- After 10 minutes, add the flour, olive oil and salt to the mixing bowl and stir to combine. Sprinkle a little bit of flour over a clean work surface and turn the dough out onto it. The dough will look a little shaggy at first, but as you begin to knead the dough it will eventually become smooth and elastic. Knead the dough for two to three minutes and then transfer to a lightly oiled mixing bowl. I usually will wash and dry the same bowl as before. Cover the bowl with plastic wrap and set aside in a warm place for 60 minutes. The dough will approximately double in size.
- While the dough is resting, julienne the onion. Melt two tablespoons of butter into a large skillet and saute the onion for 15 minutes over medium-low heat. Make sure to season the onions with salt right after you put them in the skillet. After the initial ten minutes have passed, sprinkle on the sugar and stir to combine. Let the onions cook for another 10 to 15 minutes or until they are very soft and dark in color (like caramel). Remove the onions from the heat and set aside to be used in a later step.
- Once the onions are caramelized, finish the remainder of the prep work. Cut the brie into thin strips and set aside to be used later. Mince the shallot and garlic. Melt a tablespoon of butter into a small sauce pot and sweat the shallot and garlic clove over low heat for five minutes. Stir in the remaining ingredients in the Elderberry-Balsamic Drizzle section and mix until the jelly is fully incorporated. Allow the sauce to thicken slightly and season with salt and pepper. You can strain the shallots and garlic at this point if you would like to, but it is not necessary. Set aside to be used later (I usually leave it in the pot in case it needs to be reheated before adding to the flatbread later). Lastly, shell the pistachios if you have not done so already.
- After the hour mentioned in step 2 has passed, transfer the dough back to a lightly floured surface and divide it into four equal pieces. Rub some flour onto a rolling pin to keep the dough from sticking to it. Use the rolling pin to flatten each piece into a circle or rectangle that is about 1/8 inch thick. Don’t worry if it seems too thin as the dough will puff up and thicken as it cooks. To save time, it’s recommended that you start heating your grill just before doing this step. You can also use a grill pan or cast iron skillet if you’d rather do the next step indoors or don’t have a grill. If using a grill pan, you’ll want to preheat your oven to 350 degrees at this time as well.
- Use a brush to apply olive oil to both sides of the flatbread and sprinkle on some salt as well. Grill each side for approximately two minutes, or until grill marks have formed and the dough is a nice golden brown.
- Divide the brie and caramelized onions equally across the four flatbreads and return to the grill. Cover and let cook for two minutes or until the brie is melted and the onions are reheated. If you are doing this indoors, you would do this step in your preheated oven. The oven will take closer to five minutes.
- Remove the flatbreads from the grill and arrange on a cutting board. Sprinkle pistachios equally over each one and then add a little bit of arugula as well. Using a spoon, drizzle the Elderberry-Balsamic syrup over the flatbreads and then cut them each into four pieces. Arrange onto a serving platter and serve warm.