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!
Legal
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
My Chicken Ispahan Recipe – Inspired by Pierre Hermé’s French Pastry
May 26, 2025
It may seem strange, but I am not a café au lait fan. However, a hot chocolate (chocolat chaud) in Paris with a beautiful pastry called an Ispahan – now that is a magical French experience. Pierre Hermé created the dessert for Ladurée, the finest purveyor of macarons in Paris ...
Maussane-les-Alpilles: A Friendly Hotel-Restaurant with Excellent Food
May 23, 2025
“We love our clients and treat them like honoured guests.” These are the words of Marielle Fabregoul of l’Oustaloun, a charming hotel-restaurant in Maussane-les-Alpilles. She and her husband Thierry share a passion for customer service, which shows. A Local Institution L’Oustaloun has long been an institution in Maussane. It began ...
Authentic French Cream Potato Soup For Your Next Dinner Party
May 19, 2025
Potage Parmentier is an easy French cream potato soup that makes a delicious first course. The ingredients are only a few: potatoes, leeks, salt, water, and a little cream. Considering the ingredients, this is most likely a peasant soup, but these days, it is served in some very nice restaurants ...
Tarte aux Citron a Lemon Recipe from the French Riviera
May 16, 2025
It is possible that lemon tarts were created to tempt the resolve of non-dessert eaters. The irresistible recipe below combines tart citrus and sweet lemony cream. While bakers worldwide craft fabulous lemon tarts, we wanted to showcase this tarte aux citron from Nice. This dessert is la Tarta al Limoun ...
No Comment