Comfort From The Cupboard Flatbread

I had planned to make a fairly elaborate tart this weekend, with puff pastry, butternut squash, burrata and chantrelles (which I was lucky enough to find!). But as often happens, life gets in the way, errands take longer and suddenly, it’s 6:00 and you’re hungry. I still hope to use the mushrooms, but I foraged through the fridge to find something I could do quickly with some of the ingredients I had on hand to use.

So, this flatbread is part comfort food, part showpiece. It’s buttery, crisp, and loaded with creamy, tangy, salty flavors — but actually, very light.

INGREDIENTS

1 sheet puff pastry, thawed but still cold

2 tablespoons olive oil

4 garlic cloves, minced

½ cup Boursin cheese (any flavor, but Garlic & Fine Herbs is perfect)

½ cup freshly grated Parmesan

2 balls fresh burrata cheese

18-20 cherry tomatoes, halved

2 pork loin chops, thinly sliced (leftovers work beautifully if you have them)

Fresh basil

Cracked black pepper and sea salt

Optional: a drizzle of honey or balsamic glaze to finish

METHOD

Heat oven to 400°F. Line a baking sheet with parchment paper. Gently unfold the puff pastry and place it on the sheet. Using a small pasta roller or rolling pin, roll it out so it’s about another inch on each side.

Use a fork to poke small holes across the center, leaving a 1-inch border around the edge. Brush the pastry lightly with 1 tablespoon olive oil.

Bake for 12 minutes. Remove from the oven.

Pull the creamy center out of the burrata balls and mix with the Boursin.

 Spread the Boursin cheese mixture evenly over the center of the pastry.

Rip the rest of the burrata into shreds and spread it around.

Arrange cherry tomato halves cut-side up. Add a few sprigs of chopped basil.

Put the pan back in the oven for another 12 minutes or so until the pastry is golden brown on the edges.

If you’re using leftover meat, slice it up and put it on top of the flatbread to warm up.

Meanwhile, in a small If not, while the flatbread’s in the oven, heat up the other tablespoon olive oil on medium to medium high heat. Add the garlic and a little bit of the chopped basil.

Salt & pepper the pork chops and add them to the pan.

Turn them after 4-5 minutes (depending on how thick they are) and cook the other side.

Cut the chops into bite-sized pieces and put them on top of the bread when it’s done.

Sprinkle with a bit of Parmesan.

If you like a hint of sweetness, drizzle a little honey or balsamic glaze over the top.

Cut it into rectangles for an easy lunch, or serve it with a green salad and a glass of wine for dinner. It’s equally good warm from the oven or at room temperature — the puff pastry stays crisp and flaky.