no sauce, no problem


We are at the tail end of our summer CSA. Gone are the days of endless tomatoes and the squash quota seems to have diminished a bit. Included in this past week’s bounty was chard and sweet corn. After a quick trip to my neighborhood Trader Joe’s, this dinner was born.

veggie saute into the oven

Chock full of vegetables– leeks, chard, and corn– and topped with a generous amount of goat cheese, this flat bread is an easy way to eat your veggies. It’s a lot like a pizza, but obviously missing the sauce. You could of course add some tomatoes: fresh, sun-dried, or even sauce to give it an acidic component, but we thought it was delicious as-is.

sliced up

leek, chard and corn flatbread
printer-friendly recipe
adapted from Smitten Kitchen
serves: 4-6

2-3 leeks
1 tablespoon olive oil
1 tablespoon unsalted butter
1 12-ounce bundle chard or about 6 cups of leaves, washed and cut into 1/2-inch ribbons
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup fresh corn kernels (2 medium ears corn)
Cornmeal, for sprinkling baking surface
1 1/2 pounds pizza dough (homemade, or 2 store-bought baggies)
4- or 5-ounce goat cheese log, cold

Heat oven to 450 degrees. Trim the ends off your leeks and halve them lengthwise. Cut them crosswise into 1/2-inch half-rings. Rinse and drain in a colander.

Heat a large, heavy skillet over medium heat. Once hot, add butter and oil and once they’re fully melted, add the leek slices. Reduce heat to low, cover with a lid and cook leeks for 5-7 minutes, stirring occasionally. Raise heat back to medium, add the chard ribbons and cook until they wilt, about 4 minutes. Season mixture with salt and pepper, adding more to taste. Finally, add your corn kernels, cooking them with the leeks and chard for just another minute.

Lightly spray two baking sheets with oil or use a non-stick mat or parchment paper. Sprinkle with cornmeal. Roll or stretch each dough half into a rectangular shape and arrange it on the prepared sheets. Spread half the leek-corn-chard mixture on each dough half. Sprinkle each with half the log of goat cheese, crumbled into small bits.

Bake flatbread in oven for 10 to 20 minutes, until the edges of the bread begin to brown slightly, checking after 12 minutes or so and rotating the pans if on different racks. To serve, slide each flatbread onto a cutting board and cut into 8 rectangles. Serve immediately.

I used store-bought pizza dough, and for one of the flatbreads used the garlic and herb dough for another dimension of flavor. I also added some crumbled bacon and sliced black olives to one of the flatbreads. So definitely feel free to add other complimentary flavors to your flatbreads.

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