Courgette, Leek and Potato Flatbreads
Ingredients
3 leeks, cleaned, trimmed
500 g courgette, trimmed, halved
400 g Gruyère cheese
600 g potatoes, cut to fit the feed tube
For the dough
680 g water, lukewarm
7 g instant dried yeast
60 ml olive oil
2 tsp sugar
750 g strong white bread flour
200 g semolina flour
1 tsp fine sea salt
1 tsp olive oil
To finish
water, as needed
2 Tbsp olive oil
4 garlic cloves, peeled, finely sliced
1 Tbsp fresh rosemary, destalked, leaves of, roughly chopped
1 tsp chilli flakes
fine sea salt, to taste
extra virgin olive oil, as needed
1 red chilli, finely sliced
Instructions
STEP 1/8
Assemble the Food Processor bowl
Fit the Dicing attachment and the Thin Slicing Disc
Place a medium bowl underneath the Dicing attachment
Slice leeks into the medium bowl on speed 3 using the pusher and set aside
Place a clean medium bowl underneath the Dicing attachment
Slice courgettes into the medium bowl on speed 3 using the pusher and set aside
Place a clean medium bowl underneath the Dicing attachment
Slice Gruyère cheese into the medium bowl on speed 3 using the pusher and set aside
STEP 2/8
Remove the Thin slicing disc, fit the Thick Slicing Disc
Place a clean medium bowl underneath the Dicing attachment
Slice potatoes into the medium bowl on speed 3 using the pusher and set aside
Remove the attachment from the machine
STEP 3/8
Add water, dried instant yeast, olive oil and sugar into the warming bowl
Stir to combine
Let rest until the yeast is slightly foamy – 5 minutes
STEP 4/8
Fit the Dough Tool
Add strong white bread flour, semolina flour and salt into the warming bowl
Mix until well combined – 1 minute, speed 1
Mix until the dough is smooth and elastic – 10 minutes, speed 2
Remove the Dough Tool and the dough from the 7L warming bowl
STEP 5/8
Add 1 tsp of olive oil into the warming bowl
Use your hands to coat the bowl evenly with the oil
Place the dough back into the warming bowl
Shape the into a ball and fit the splashguard
Prove until doubled in size – 1 hour, heat setting 2, speed off
(Tip: Or use the Dough Proving preset if applicable)
STEP 6/8
Add potatoes and water into a large saucepan until covered
Place over a medium-high heat until boiling
Cook over a medium-high heat for 6 minutes or until cooked through
Drain the potatoes, set aside and let cool
STEP 7/8
Add 2 Tbsp of olive oil into a medium frying pan
Heat over a medium heat until hot
Add the sliced leeks and garlic into the frying pan
Cook over a medium heat for 5 minutes, stirring occasionally until the leeks are softened
Add rosemary and chilli flakes into the frying pan
Cook over a medium heat for 5 minutes
Transfer the potatoes into the frying pan and sprinkle with fine sea salt
Stir to combine, mashing the potatoes slightly as you go
When the mixture is well combined, remove from the heat, set aside and let cool
STEP 8/8
Preheat the oven to 250ºC
Line two large baking trays with parchment paper
Transfer the dough to a lightly floured work surface
Use your fists to gently knock the air out
Divide the dough into 8 equal pieces
Shape each piece into rounds
Roll into a circle until 1cm thick, approx. 15cm in diameter
Place the shaped dough onto the prepared baking trays
Divide the potato and leek mixture between the dough rounds, ensuring the mixture is spread to the edges
Top with the sliced cheese and sliced courgettes
Sprinkle each flatbread with fine sea salt and drizzle with a little oil
Baked until crisp and cooked through – 12 minutes, 250ºC
Remove from the oven and let cool slightly
Top with chilli
Serve
Courgette, Leek and Potato Flatbreads
Ingredients
3 leeks, cleaned, trimmed
500 g courgette, trimmed, halved
400 g Gruyère cheese
600 g potatoes, cut to fit the feed tube
For the dough
680 g water, lukewarm
7 g instant dried yeast
60 ml olive oil
2 tsp sugar
750 g strong white bread flour
200 g semolina flour
1 tsp fine sea salt
1 tsp olive oil
To finish
water, as needed
2 Tbsp olive oil
4 garlic cloves, peeled, finely sliced
1 Tbsp fresh rosemary, destalked, leaves of, roughly chopped
1 tsp chilli flakes
fine sea salt, to taste
extra virgin olive oil, as needed
1 red chilli, finely sliced
Instructions
STEP 1/8
Assemble the Food Processor bowl
Fit the Dicing attachment and the Thin Slicing Disc
Place a medium bowl underneath the Dicing attachment
Slice leeks into the medium bowl on speed 3 using the pusher and set aside
Place a clean medium bowl underneath the Dicing attachment
Slice courgettes into the medium bowl on speed 3 using the pusher and set aside
Place a clean medium bowl underneath the Dicing attachment
Slice Gruyère cheese into the medium bowl on speed 3 using the pusher and set aside
STEP 2/8
Remove the Thin slicing disc, fit the Thick Slicing Disc
Place a clean medium bowl underneath the Dicing attachment
Slice potatoes into the medium bowl on speed 3 using the pusher and set aside
Remove the attachment from the machine
STEP 3/8
Add water, dried instant yeast, olive oil and sugar into the warming bowl
Stir to combine
Let rest until the yeast is slightly foamy – 5 minutes
STEP 4/8
Fit the Dough Tool
Add strong white bread flour, semolina flour and salt into the warming bowl
Mix until well combined – 1 minute, speed 1
Mix until the dough is smooth and elastic – 10 minutes, speed 2
Remove the Dough Tool and the dough from the 7L warming bowl
STEP 5/8
Add 1 tsp of olive oil into the warming bowl
Use your hands to coat the bowl evenly with the oil
Place the dough back into the warming bowl
Shape the into a ball and fit the splashguard
Prove until doubled in size – 1 hour, heat setting 2, speed off
(Tip: Or use the Dough Proving preset if applicable)
STEP 6/8
Add potatoes and water into a large saucepan until covered
Place over a medium-high heat until boiling
Cook over a medium-high heat for 6 minutes or until cooked through
Drain the potatoes, set aside and let cool
STEP 7/8
Add 2 Tbsp of olive oil into a medium frying pan
Heat over a medium heat until hot
Add the sliced leeks and garlic into the frying pan
Cook over a medium heat for 5 minutes, stirring occasionally until the leeks are softened
Add rosemary and chilli flakes into the frying pan
Cook over a medium heat for 5 minutes
Transfer the potatoes into the frying pan and sprinkle with fine sea salt
Stir to combine, mashing the potatoes slightly as you go
When the mixture is well combined, remove from the heat, set aside and let cool
STEP 8/8
Preheat the oven to 250ºC
Line two large baking trays with parchment paper
Transfer the dough to a lightly floured work surface
Use your fists to gently knock the air out
Divide the dough into 8 equal pieces
Shape each piece into rounds
Roll into a circle until 1cm thick, approx. 15cm in diameter
Place the shaped dough onto the prepared baking trays
Divide the potato and leek mixture between the dough rounds, ensuring the mixture is spread to the edges
Top with the sliced cheese and sliced courgettes
Sprinkle each flatbread with fine sea salt and drizzle with a little oil
Baked until crisp and cooked through – 12 minutes, 250ºC
Remove from the oven and let cool slightly
Top with chilli
Serve