Flatbreads: Flavors of Fall in Any Combination
Flatbreads are a go-to weekend lunch at our house, and an easy meal for weeknights—particularly if you’ve done a little food prep in advance.
In the early part of autumn I love to roast tomatoes for pasta sauces, to freeze for winter and, of course, to top all of those flatbreads. As we get deeper into autumn and the chill starts to settle in, the flavors of roasted acorn (or butternut) squash, pear and sweet onion help to ease the transition from the relative warmth of early autumn to the crispness of late fall.
Flatbreads can be made with nearly any combination of vegetables, fruit, cheese, meat, nuts and herbs to satisfy different cravings.
Here are some of my favorite combos:
• Sautéed fennel and kale with halved seedless grapes, orange zest and a squeeze of orange juice—add sausage and grated Pecorino Romano.
• Roasted cauliflower and raisins with shaved Parmigiano-Reggiano cheese, plus pine nuts or chopped hazelnuts.
• Sautéed collard greens with sliced apples and walnuts, pulled pork or sliced chicken.
• Roasted tomatoes with mozzarella and local Daniele capocollo.
Total cost:
Roasted Tomato & Eggplant Flatbread: $17.02 for 4 servings, $4.26 per serving.
Acorn Squash & Pear Flatbread: $9.55 for 4 servings, $2.39 per serving.
Roasted Tomato and Eggplant Flatbread
Acorn Squash & Pear Flatbread
