Potato and Brie flatbreads

Potato and Brie flatbreads

Total: 50 Min. | Active: 30 Min.
Nutritional value / piece: 332 kcal
, Fat: 20 g
, Carbohydrate: 25 g
, Protein: 12 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

230 g white flour
¼ cube yeast (approx. 10 g, crumbled
½ tsp salt
80 g butter, cold, cut into pieces
1 ½ dl water

Topping

300 g waxy potatoes *-*
1 tbsp olive oil
½ tsp salt
a little pepper
¼ bunch thyme, torn into pieces

To bake

200 g Brie, cut into pieces
90 g dry-cured country bacon
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How it's done

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Dough

Mix the flour, yeast and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water, mix quickly to form a soft dough, cover and leave to rest for approx. 10 mins. Divide the dough into 8 portions. On a lightly floured surface, roll the dough into ovals approx. 2 mm thick, place on two baking trays lined with baking paper.

Topping

Mix the potatoes, oil, salt and pepper in a bowl, spread on top of the flatbreads. Sprinkle with thyme.

To bake

Approx. 15 mins. per tray on the bottom shelf of an oven preheated to 240°C. Top the flatbreads with the Brie, return to the oven for approx. 5 mins. until cooked, then remove. Scatter the bacon on top of the hot flatbreads.

Good to know
Serve with: Salad

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