Camembert & Caramelised Onion Flatbread
One thing we can't get enough of, Tunworth. Another thing we can't get enough of flatbreads. Combine them and you get some of our favourite things all in one (and no it's not raindrops on roses). The British Camembert-Style Cheese - Tunworth on fresh, fiery flatbread is perfectly complemented by sweet onion, a must try for pretty much anyone and everyone!
|Prep Time: 1h (Plus, 12 hours or overnight proving)|
|Cook Time: 15 mins|
|Difficulty Level: Medium|
|Serves: 8 Flatbreads, 2-4 people (It's hard to stop, so this questionable )|
|Dietary: Whilst Tunworth isn’t vegetarian, you could always swap it out for Winslade (a Camembert-Vacherin cross) which is friendly for any veggies.|
Fallow Bio: The sustainable and creative menu at Fallow in Mayfair certainly packs a punch. Two former Dinner by Heston chefs, Will Murray and Jack Croft, set out to open this exciting new restaurant in 2020, designed for people who love to eat. Sustainable and local produce is at the heart of everything they do. Check out their Instagram for more mouth-watering food inspo.
- 4 Wheels of Tunworth Cheese cut into thick strips
- 75g Chives finely chopped
- 150g Caramelised onions
For the Fermented Chilli Flatbreads
5g Fresh Yeast
- 40g Whole Milk
- 5 Whole Eggs
- 320g T55 Flour
- 8g Table Salt
- 45g White Caster Sugar
- 200g Unsalted Butter
- Cut the butter into small pieces and leave out at room temperature.
- Weigh the yeast and milk together and stir until the yeast has dissolved and leave on the side.
- Mix the flour, salt and sugar in a separate bowl.
- Add the milk and yeast mixture and continue to mix it until everything is well combined.
- Start to pour the first batch of eggs (3 eggs) into the mix, adding one at a time.
- When you're happy with the dough, add the second batch of eggs (2 eggs) again, one at a time.
- Then start to add the butter, slowly adding the pieces one by one.
- Line a large plastic container with a layered cling film sheet.
- Now add the chilli and mix yet again until you feel its ready to be rolled.
- Once this is all done, it's time to stretch and knead the dough evenly, placing it on the tray, making sure the corners are covering of the it.
- Place the dough on the tray in the fridge for 12 hours or let it rest overnight.
To shape the flatbreads:
- Remove the dough from the fridge and flour the top before turning it out on a countertop.
- Flatten the dough and cut into strips. Then cut through the dough and weigh out ~90g portions.
- Place the dough portions on a lightly floured surface.
- Roll the dough portions with a rolling pin and place on a flat metal tray, making sure the flatbreads have a light dusting of semolina all over.
To bake the flatbreads:
- Preheat an oven to 160c.
- Prod the top of each bread with a fork couple of times to achieve an even bake.
- Then place them in the oven for 6-8 minutes ensuring the dough is cooked all the way through, with a light golden colour.
- Remove the dough and top with the caramelised onions and Tunworth before placing under the grill for four to five minutes.
- Once the cheese has melted, take out and sprinkle chives on top. Viola! It's time to enjoy.