- 2 tablespoons semolina
- 1 sheet puff pastry, thawed
- ½ butternut squash, just the neck
- 1 tablespoon olive oil, plus more to taste
- Salt and Pepper
- 4 pears
- 1 tablespoon unsalted butter, melted
- 1 cup goat cheese
- ¼ cup half and half
- 1 leek, white part only, thinly sliced
- 1 tablespoon butter
- 1 bunch sage
- 4 sprigs thyme, stems removed
- ¼ cup toasted walnuts
- 4 oz Parmesan cheese
- Chili oil
- Smoked sea salt
- Preheat oven to 350ºF. Place a layer of parchment paper on a baking sheet. Sprinkle with semolina, and roll out puff pastry. Chef’s Note: Feel free to use a rolling pin on your dough to reach your desired size and thickness!
- Bake for 5-7 minutes, until it just starts to cook but is not browned yet. Set aside to cool.
- Peel the neck of the butternut squash and slice into 1/8-inch-thick rounds. In a mixing bowl, coat the squash slices with olive oil, salt, and pepper to taste. Place the coated squash in a single layer on a baking sheet.
- Peel and core the pears, then slice into 1/8-inch-thick pieces. In a mixing bowl, coat the pear pieces with melted butter. Season with salt, pepper, and cinnamon to taste.
- Add the coated pear pieces to the baking sheet with the squash. Bake for 5-7 minutes.
- Whip goat cheese, half and half, and salt and pepper to taste in a food processor until smooth. Spread a thin layer of the mixture onto the puff pastry, leaving a one-inch border.
- Place a single layer of the cooked butternut squash and pear on top of the mixture. Sprinkle the leek slices on top. Bake for 10-15 minutes or until golden brown.
- Melt butter and 1 tablespoon olive oil in a small saucepan over medium-high heat. Once the mixture comes to a boil, fry sage for 30 seconds. Remove the sage, and place on a paper towel to cool.
- When the flatbread comes out of the oven, top it with fried sage, thyme, toasted walnuts, parmesan cheese, a drizzle of chili oil, and a sprinkle of smoked sea salt.
Recipe by Elizabeth Thompson of Cocothé, 541 Beaver St., Sewickley. 412.259.8847.