Flatbreads with JAZZ Apple and Goat Cheese

These lovely mini flatbreads are really easy to make and well worth the little effort they take. Of course you can use shop bought flatbread but making your own is rewarding since they do taste a whole lot better.

Having been asked to make a recipe using Jazz Apples I immediately thought of goats cheese being a perfect balance of tangy yet sweet. I added a few chopped nuts along with pea shoots for colour. Pea shoots are available in any good supermarket (in the bit where you find bags of salad leaves) they have a sweet delicate flavour so certainly won't take over power those lovely apples or goats cheese.

Serve as a tasty lunch or serve as appetisers; whichever you choose I'm sure they'll be a big hit.

Jazz™ are a cross of a Braeburn and a Royal Gala (two of the nation's favourite apple varieties. Grown in the UK for taste, crunchiness and juiciness. The Jazz apple has all year-round availability too and is now grown not only in the UK but also in France, Italy, USA, Chile, Switzerland, Austria and Australia and New Zealand.

Jazz apples will easily keep for up to and over 4 weeks if they are correctly stored correctly; in a cool dark place or better still in the fridge. Available in Aldi, Asda, Booths, Co-op, Lidl, Morrisons, M&S, Ocado, Waitrose, Tesco, Sainsbury's and good independent greengrocers.

Yield: 8Author: Jan Bennett

Flatbread with Apple Goats Cheese and Nuts

Recipe makes 8 mini flatbreads.

ingredients:

250g Strong White Bread Flour

1 Teaspoon salt

1 Teaspoon Instant Yeast

15g Unsalted Butter

150mls Water 

For the Apple and Goats Cheese Topping:

8 Small Flatbreads - as recipe above or you can use shop bought flatbread

1 Jazz Apple - thinly sliced

120g Soft Goats Cheese

a handful of Pea Shoots

a handful of Chopped Nuts - I used Cobnuts

Olive Oil and Runny Honey for drizzling

instructions

Put the flour in a large mixing bowl and add the salt and the dried yeast.  Add the butter and most of the water, then using your hands, mix to bring the mixture together. Gradually add in the remaining water until the dough has come together.

Put the dough on a lightly floured board and knead for about 10 minutes. When the dough feels smooth and silky, pop it back in the mixing bowl and cover it with a warm tea towel.  Leave it in a warm place to rise for at least an hour until the dough has doubled in size. 

When it's ready, tip the dough on to a floured surface and fold repeatedly until all the air is knocked out of it.  Tear it into 8 equal pieces and roll each piece into a ball.

Now place each ball onto a well-floured work surface and flatten with a rolling pin into an oval about 10cm in diameter. 

Place on a non-stick baking sheet and continue with the others.

Cover the baking sheet of flatbreads with lightly oiled cling film and leave them in a warm place for about 10-15 minutes. 

To cook, warm a heavy-based frying pan over a moderate heat. 

Rub each flatbread lightly with a little olive oil then place two or three flatbreads into the hot pan and cook them for 3-4 minutes. 

Once they have started to darken here and there, turn them over and cook the other side. 

For the Apple and Goats Cheese Topping:

Place a few slices of apple over each flatbread and top with pieces of goats cheese and a few pea shoots.  Add a few chopped nuts and drizzle with a little olive oil and runny honey. 

Serve straight away.

Created using The Recipes Generator

To find out more about Jazz Apples pop over to Jazzapple.com/uk

You can find Jazz on FaceBook and Twitter @JazzAppleUK

#JazzSensation

Disclosure:  Recipe commissioned by Jazz™ Apples.  All thoughts and opinions are my own.