|2 servings||calories per servings 545||protein serving 12 g||carbs per serving 50 g||total fat per serving 34 g|
With just four ingredients, Chef Seth’s flatbread crust is easy to make – and surprisingly flaky. The secret is the whole wheat flour, which binds and bakes differently than white flour. Sweet potatoes, apples and mushrooms are an intriguing combination that really work together – and goat cheese, arugula and balsamic vinegar take this meal to a new level.
|Nutrition Facts||/ Per Serving|
|Total Fat||34 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||16 g|
|Total Carbohydrates||50 g|
|Dietary Fiber||8 g|
Heat oven to 400° F.
To make tart shells: Place flour in a mixing bowl. Add 3 tablespoons olive oil and 1/4 teaspoon PeachDish Salt. With a fork, mix together to create pea-size bits. Add 1/4 cup ice-cold water all at once, and mix gently with with your hands just enough to form a crumbly dough. DON’T overmix. If there is still dry flour in the bowl, add a small splash (1 teaspoon or less) of cold water, and mix gently to incorporate.
Divide the dough in half, and form each half into a flat, circular disc. Place 1 disc at a time on a clean, dry surface. Use a rolling pin or a straight-sided bottle (like a wine bottle) to roll it into an 8-inch circle by rolling once, turning 45 degrees and repeating.
Grease a baking pan with 1 teaspoon cooking oil. Arrange the dough circles on the pan, and place in the refrigerator.
Prepare your mise en place: Peel sweet potato, halve lengthwise, and very thinly slice crosswise. Peel apple, and quarter lengthwise (through the stem end). Cut away the core and seeds, then thinly slice quarters. Remove and discard mushroom stems; tear or cut caps into bite-size pieces.
Remove and discard green onion roots; thinly slice green onion crosswise.
In a bowl combine sweet potato, apple, mushrooms, 1 teaspoon Oli+Ve Tuscan Herb olive oil and 1/4 teaspoon PeachDish Salt; mix thoroughly.
Divide sweet potato mixture between the 2 crusts, and spread in an even layer on each. Top with small dollops of goat cheese, and sprinkle with green onions.
Bake until sweet potatoes are tender and the crust edges are browned, 16-18 minutes. Finish by topping with arugula and drizzling with remaining 2 teaspoons Oli+Ve Tuscan Herb olive oil and 1 teaspoon balsamic vinegar. Serve hot, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...