Fall Recipe Cambozola and Fig Flatbread
David Scott Allen · Lunchtime Meals · Provencal Recipes · TasteA Provençal twist on pizza from a delicious fig(ment) of David Allen Scott’s imagination, as he takes an abundance of gifted sweet figs and turns them into a savoury delight for two with cambozola. Read more on David’s insightful idea here…
Cambozola and Fig Flatbread
A warm and toasty lavash (sheet flatbread) covered in bold creamy Cambozola cheese and figs with fresh thyme and pine nuts baked to perfection.
Ingredients
- 1 large sheet lavash
- 1 large egg white
- 6 oz Cambozola cheese without the rind, at room temperature
- 2 tbsp fresh thyme 1 teaspoon if using dried
- 16 (approx 1lb) figs cut into 1/4-inch thick slices
- handful pine nuts
- Salt
- freshly ground black pepper
- extra virgin olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Place the lavash on a baking sheet and brush with a little egg white. Place in the oven for 1 minute to seal the bread.
- Let cool.
- Once cool, mix the remaining egg white with the softened cheese and spread evenly over the entire lavash.
- Sprinkle with half the thyme leaves (or all the dried thyme, if using).
- Layer the figs on top of the cheese, as if they were roofing shingles.
- Sprinkle with the pine nuts and remaining fresh thyme leaves.
- Lightly salt and generously pepper the top of the flatbread.
- Drizzle with olive oil, and bake for 11-12 minutes until edges are crisp and brown and figs are soft.
- Cut into quarters and serve immediately.
Notes
Serves 2 as a light meal with a salad, or 4 as a first course.
Tried this recipe?Let us know how it was!
From Nice: Chateau de Cremat and Chateau Ste Roseline Wine Tour
Venture into the scenic vineyards of Nice on a delightful 6.5-hour tour that showcases the art of winemaking and culinary delights. Start at the stunning Château de Cremat, nestled in the hills, where you’ll enjoy a guided tour and sample exquisite wines. Next, visit the historic Château Sainte-Roseline, where you can explore its beautiful estate and taste renowned crus.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
What to do with Ripe Figs? Make some Fig Jam
September 28, 2017
If you like figs then this is your season! However, sadly figs have a short shelf life. So what is one to do with a bounty of figs before they spoil? Make Thyme and Lime Scented Fig Jam, which David describes as easy to make without the hassle of pectin.…
Fig Tart with Marzipan
June 15, 2016
This recipe for a delicious fig tart comes from our friend Nito Carpita, a classically trained chef. The figs are baked in a sweet custard - just try to resist!…
Recipe for Fig Pizza from Caromb
June 1, 2016
Fig Pizza A simple yet stunning creation that is great as an hors d’oeuvre or simple lunch served with a salad. The list of ingredients is small and it takes about 10 minutes to prepare this flavorful dish.…
Fig Buttermilk Tart Made Easy
March 9, 2020
Sometimes, you have to wonder why great chefs don’t cut corners. I suppose that is why I am a cook and not a chef; occasionally, it just makes sense to skip a step for the same taste result. The recipe for this Fig and Buttermilk Custard Tart is a great example. The original version by …
No Comment