Our town no longer boasts of its cozy little wine bar with yummy flatbreads. Many of us are disappointed that The Happy Grape closed its doors. One of their menu items that Jim and I especially miss is a flatbread named The Bartlett, after the sweet, juicy pear. When I do a good job at caramelizing the onions, and add enough brie, I manage to mimic their recipe pretty well.
Ingredients for about six Bartletts:
2 plus cups of flour. I used white whole wheat
2 teaspoons of baking powder
1 teaspoon of garlic powder
1 cup of water
2 tablespoons of olive oil
16 ounces of brie cheese
2 medium yellow onions
butter and oil for caramelized onions if desired
6 Bartlett pears
With the first 5 ingredients, make flatbreads.
I’m not sure why, but I needed almost a cup more of flour. The dough was too sticky with the recommended 2 cups in this recipe. Hmmm. . . what did I do? Thankfully, it came together with the extra flour and fried up nicely.
With the remainder of the ingredients, make the topping.
Preheat oven at 375 degrees.
- Slice onions into medium, not thin, slices. Carmelize in pan on medium low until slightly golden. This takes time for a good caramelization! Count on about 20 minutes. If you don’t want to use butter and oil, add water to the pan to prevent sticking when needed.
- While onions are caramelizing, peel, core, and slice pears. Set aside.
- Slice up brie cheese.
- Add all but one cup of pears to the onions just as they are finishing. Cook until pears are hot.
- Assemble flatbreads with brie, caramelized onions and pear mixture, a generous sprinkling of parmesan cheese, and top with 4-6 pear slices.
- Bake until cheese is melted, about 5-7 minutes depending on your oven.
I tossed in some fresh basil and rosemary to some of the flatbread dough because I had it on hand in my flower boxes outside my kitchen. Not necessary, but adds a little interest to the flavor. (Flower boxes on the deck make great little herb gardens.)
Enjoy! And Go Tribe!