springy, garlicky flatbread
Last week, I traveled to Antigua with my family and basked in the 85 degree sunshine, splashed in the sparkling blue Caribbean, and drank the water straight from freshly-fallen coconuts. It was beautiful and restorative and just what I needed after a crazy couple of months. As they would say in Australia, not soz.
Reentry, however, especially reentry to New York City, is always tough. The 35-degree winds and grey skies smacked me back into reality quite quickly. Look, I know Phil saw his shadow and all, but it has been six weeks since Groundhog Day and I’d like to know where the heck spring is hiding. In an effort to coax the spring out of said hiding place, Molly and I made this springy flatbread for you!
Garlic Flatbread with Spicy Spinach Pesto + Leeks (adapted from Dolly and Oatmeal)
for the flatbread
1 1/2 cups almond flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 egg
2 tablespoons olive oil
2 garlic cloves, minced
for the pesto
2 cups spinach
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon thyme (fresh or dried)
1/2 cup pine nuts
juice from half a lemon
a few cranks of ground pepper
for the leeks
2 tablespoons olive oil
1 bunch of leeks, sliced
pinch of salt
Preheat the oven to 350 degrees. In a large bowl, combine flour, salt, and baking soda and mix with a fork. Add egg, olive oil, and garlic and mix until thoroughly incorporated.
Oil a rimmed baking sheet and press the dough until flattened — don’t worry about an oblong shape, it will still taste delicious! Cook for 15-20 minutes.
While the flatbread is in the oven, make the pesto. Put spinach, red pepper flakes, salt, thyme, pine nuts, lemon juice, and pepper in a blender or a food processor and pulse a few times. Taste the pesto and add salt, pepper, or lemon to taste if you feel like something is missing.
Heat olive oil in a small pan over medium heat. Add the leeks and pinch of salt, stirring occasionally until brown and fragrant, about 8-10 minutes.
Take the flatbread out of the oven and layer the pesto on top, leaving a bit of an edge. Put back in the oven for 5 minutes. When done, top the flatbread with the caramelized leeks. Serve immediately.
super green pesto
Ready to Salivate 