35 mins
Not Too Tricky
serves 4
Ingredients
3 onions
500g mushrooms
2 tablespoons Baharat seasoning
1 large flatbread
250g ricotta
PANTRY
olive oil
black pepper
sea salt
extra virgin olive oil
Method
- Peel and dice the onions, then sauté in a pan with 2 tablespoons of olive oil and a pinch of sea salt on a medium heat so they soften – about 8 to 10 minutes. Meanwhile, thickly slice the mushrooms.
- Once the onions start to stick to the bottom of the pan, add the sliced mushrooms – they will start to let out water and after about 10 to 12 minutes the volume should halve and there should be no liquid left in the pan.
- Add the baharat, then taste and adjust seasoning, if needed.
- Preheat the oven to 180ºC/350ºF/gas 4.
- Line a 20cm cake or pie tin (or adjust to the size of your flatbread) with greaseproof paper.
- Quickly run the flatbread under a lightly running warm tap, drizzle lightly with oil, then press it down into the tin, so that the edges overhang the sides.
- Fill the base with ricotta, keeping 4 teaspoons back to serve, and spread out to create an even layer.
- Top with the mushroom filling, fold the overhanging sides of the flatbread down onto the filling and brush the exposed bread with a little olive oil.
- Bake in the centre of the oven for 10 to 15 minutes, then allow to sit for 5 minutes in the tin, before using the greaseproof to help you remove it easily.
- Slice up and serve hot with a dollop of seasoned ricotta. Great with a green salad.
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