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: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
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!…
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.…
Recipes for Figs: Jam, Tarts and Too Much of a Good Thing
November 1, 2019
This really is a Côte d’Azur heartache. When their fig tree produced fruit in huge quantities the whole family indulged in the bounty. Sadly, Jemma found out the hard way that too many figs, fig jam, fig tarts are not a good thing, in her case. The summer Philippe decided to make fig jam was …
Mirabeau Recipe: Roasted Figs with Cheese and Bacon
November 26, 2015
When you see figs in your local market, or better yet on trees along your way, gather some to make this easy appetizer. The recipe is Italian inspired, but made in Provence …
No Comment