The Mallard Lounge's Summer Garden Vegetable Flatbread

Ingredients

Yield:

2 flatbreads

• Dough

  • 4 cups all purpose flour, plus more for rolling
  • 1 teaspoon sugar
  • 1 envelope instant dry yeast
  • 2 teaspoons kosher salt
  • 1 1/2 cups water, 110 degrees F
  • 2 tablespoons olive oil plus 2 teaspoons

• Grilled Vegetables

  • 1 local heirloom tomato sliced thin
  • 2 leaves of rainbow chard, torn
  • 2 garlic scapes
  • 100g Salt Spring Island goat cheese, frozen
  • 10g roof-top honey
  • picked lavender and calendula flowers, to garnish
  • fleur de sel to taste

Preparation

Difficulty:

Medium

Time:

1 HourTotal

 

1. Dough

   1. Combine the all purpose flour, sugar, yeast and kosher salt in standing mixer, combine.
   2. . While the mixer is running, add the water and 2 tablespoons of olive oil and continue to mix until the dough forms a ball.
   3. If dough is too sticky, add a little additional flour until the dough comes together into a solid ball.
   4. Place dough on lightly floured surface and knead into a smooth, firm ball.
   5. Grease large bowl with the remaining 2 teaspoons olive oil, add dough, cover bowl with cling film and put it in a warm space to double in size, approximately 1 hour.
   6. Turn dough out onto a lightly floured surface and divide it into 2 equal pieces.
   7. Cover each with cling film and rest for 10 minutes.
   8. Roll out dough to desired shape, brush with olive oil and grill on high heat on both sides until cooked.

2. Grilled Vegetables

   1. Lightly grill garlic scapes.
   2. Arrange fresh heirloom tomato slices on flat bread and season with fleur de sel.
   3. Place goat cheese in chunks over tomatoes and arrange torn rainbow chard.
   4. Place in 375 degree oven for five minutes to wilt chard and soften goat cheese.
   5. Remove from oven, place garlic scapes on top and drizzle with honey.
   6. Garnish flat bread with lavender and calendula flowers and using a micro plane or cheese grater, grate frozen Local Salt Spring Island goat cheese over flat bread