Roasted Pear and Butternut Squash Flatbread

By Elizabeth Thompson of Cocothè | Yield: 8 Entree Servings or 16-32 Appetizer Servings
By / Photography By Michael Fornataro | November 06, 2015

Ingredients

  • 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
  • Cinnamon
  • 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

Instructions

  1. 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! 
  2. Bake for 5-7 minutes, until it just starts to cook but is not browned yet. Set aside to cool.
  3. 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.
  4. 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. 
  5. Add the coated pear pieces to the baking sheet with the squash. Bake for 5-7 minutes.
  6. 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.
  7. 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. 
  8. 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.
  9. 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.

 

Ingredients

  • 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
  • Cinnamon
  • 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
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