- serves 4 people
- preparation 10 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 150 g bacon or speck, cut into lardons
- 20 g butter
- 1 brown onion, thinly sliced
- 120 g cream cheese
- 2 tbsp Greek yoghurt
- pinch freshly grated nutmeg
- 3 flatbreads
- ground black pepper and thyme leaves or chopped parsley, to serve
Serves 4 as a snack.
Instructions
- Preheat the oven to 200°C.
- Place the lardons in a large frying pan and cook over medium heat until golden. Remove from the pan, leaving as much fat behind as possible. Add the butter and onion to the pan and cook for 4–5 minutes or until the onions have softened and starting to brown. Stir in the lardons, then remove from the heat.
- Meanwhile, combine the cream cheese, yoghurt and nutmeg in a bowl.
- Place the flatbreads on 2 baking paper-lined baking trays. Spread the cream cheese mixture over the top, leaving a 2-cm border. Spread the onion and speck mixture evenly over the top. Bake for 8 minutes or until the edges are lightly brown and crisp and the toppings are just starting to colour. Season with black pepper, then scatter with thyme or parsley and serve hot.
Photography by Danielle Abou Karam.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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