Catalan Flatbread with Spinach, Onion and Pine Nut Topping

Catalan Flatbread with Spinach, Onion and Pine Nut Topping Recipe - Vegetarian Food from Catalonia

Region / culture: Catalonia | Preparation time: 45 minutes | Cooking time: 25 minutes | Servings: 8 |

Vegetarian diet

Introduction

Catalan flatbread with spinach, onion, and pine nut topping is a delicious and savory dish that combines the flavors of caramelized onions, toasted pine nuts, and wilted spinach on a crispy flatbread crust. This recipe is perfect for a light lunch or as an appetizer for a dinner party.

History

This recipe is inspired by traditional Catalan cuisine, which is known for its use of fresh and seasonal ingredients. Flatbreads have been a staple in Catalan cooking for centuries, often served as a simple and satisfying meal. The addition of spinach, onions, and pine nuts adds a modern twist to this classic dish.

Ingredients

Topping
1.5 cups of unbleached all-purpose flour
0.5 cups of yellow cornmeal, plus more for dusting
1 (0.25 oz (7 g)) package of quick-rising dry yeast
1 tsp of salt
0.5 tsp of granulated sugar
2 tsp of olive oil

How to prepare

1. Begin topping: In a large skillet, heat 2 tsp of oil over medium heat. Add onions and 0.5 tsp of salt; cook, stirring often, until very tender and lightly browned, for 20 to 25 minutes. To prevent scorching, adjust the heat and add water as necessary.
2. In a food processor fitted with a metal blade, make the dough: Combine flour, cornmeal, yeast, salt, and sugar and pulse on/off to mix. In a measuring cup, combine 0.67 cup of hot water (120°F (49°C) to 130°F) and 2 tsp of oil. With the motor running, gradually pour the hot liquid through the food processor feed tube. Process until the dough forms a ball, then process for 1 minute to knead. The dough should be quite soft. If it seems dry, add 1 to 2 tbsp of warm water; if too sticky, add 1 to 2 tbsp of flour. Transfer the dough to a lightly floured surface and knead a few times. Lightly coat a large sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough. Let the dough rest for 20 to 30 minutes.
3. Meanwhile, place a baking stone or inverted baking sheet on the bottom rack of the oven to heat. Preheat the oven to 450°F (232°C) (Heat the baking stone for 25 minutes before baking; heat the baking sheet for 10 minutes.).
4. In a small bowl, cover currants with hot water. Set aside to soak for about 20 minutes. Drain and stir the currants into the onions. Stir in vinegar and pepper.
5. In a small baking pan, spread pine nuts and toast in the oven until lightly golden, for 3 to 4 minutes.
6. In a large wide pot, cook spinach with just the water that clings to the leaves over medium-high heat, stirring often, until wilted, for 3 to 5 minutes. Drain in a colander. Rinse with cold water and squeeze out excess moisture. Place in a medium bowl and add the remaining 0.5 tsp of salt.
7. Assemble the flatbread: Coat a baking sheet with cooking spray and dust with cornmeal. On a lightly floured surface, use a rolling pin to roll the dough into a 16 x 12 inches rectangle, slightly less than 0.25 inch thick. Transfer the dough to the prepared sheet. Roll the edges under to finish the rim of the crust. Brush the remaining 1 tsp of oil over the rim of the crust. Scatter spinach over the crust. Top with the caramelized onion mixture and sprinkle with toasted pine nuts. Lightly coat the topping with cooking spray.
8. Place the baking sheet on the heated baking stone and bake until the bottom of the crust is golden and crisp, for 20 to 25 minutes. Transfer to a cutting board and use a pizza cutter to cut into 8 rectangles. Serve hot or warm.

Variations

Add crumbled feta or goat cheese to the topping for a creamy and tangy twist.
Substitute kale or Swiss chard for the spinach for a different flavor profile.
Drizzle balsamic glaze over the finished flatbread for a touch of sweetness.

Cooking Tips & Tricks

Be sure to caramelize the onions slowly to bring out their natural sweetness and depth of flavor.

- Toasting the pine nuts before adding them to the topping will enhance their nutty flavor.

- Wilt the spinach just until it is tender to preserve its bright green color and fresh taste.

- Preheating the baking stone or sheet will help ensure a crispy crust on the flatbread.

Serving Suggestions

Serve Catalan flatbread with spinach, onion, and pine nut topping as a light lunch with a side salad or as an appetizer for a dinner party. Pair with a glass of white wine or sparkling water with lemon.

Cooking Techniques

Caramelizing onions: Cook onions slowly over low heat to bring out their natural sweetness.

- Wilted spinach: Cook spinach briefly in a pot with just the water that clings to the leaves to preserve its texture and color.

- Toasting pine nuts: Toast pine nuts in the oven until lightly golden to enhance their nutty flavor.

Ingredient Substitutions

Use whole wheat flour instead of all-purpose flour for a nuttier flavor and added fiber.

- Substitute sunflower seeds or almonds for the pine nuts for a different crunch.

- Use red onions or shallots instead of yellow onions for a milder flavor.

Make Ahead Tips

The dough for the flatbread can be made ahead of time and refrigerated for up to 24 hours. Simply let it come to room temperature before rolling it out and adding the toppings.

Presentation Ideas

Serve Catalan flatbread with spinach, onion, and pine nut topping on a wooden cutting board or platter for a rustic presentation. Garnish with fresh herbs such as parsley or basil for a pop of color.

Pairing Recommendations

Pair Catalan flatbread with spinach, onion, and pine nut topping with a crisp white wine such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, serve with sparkling water with a splash of lemon.

Storage and Reheating Instructions

Leftover Catalan flatbread with spinach, onion, and pine nut topping can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (177°C) oven for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Catalan flatbread with spinach, onion, and pine nut topping contains approximately 200 calories.

Carbohydrates

Each serving of Catalan flatbread with spinach, onion, and pine nut topping contains approximately 30 grams of carbohydrates.

Fats

Each serving of Catalan flatbread with spinach, onion, and pine nut topping contains approximately 8 grams of fat.

Proteins

Each serving of Catalan flatbread with spinach, onion, and pine nut topping contains approximately 5 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and calcium from the spinach.

Alergens

This recipe contains gluten from the all-purpose flour and may contain nuts from the pine nuts. It is important to check for any allergies before serving.

Summary

Catalan flatbread with spinach, onion, and pine nut topping is a balanced dish that provides a good source of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Catalan flatbread with spinach, onion, and pine nut topping is a flavorful and nutritious dish that is perfect for a light lunch or appetizer. With a crispy crust, caramelized onions, wilted spinach, and toasted pine nuts, this flatbread is sure to impress your guests. Enjoy the flavors of Catalonia with this delicious recipe!

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Catalan Flatbread with Spinach, Onion and Pine Nut Topping. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen in Barcelona. Maria was a wonderful cook and had a knack for creating delicious dishes using simple, fresh ingredients.

As I walked into her kitchen, I was immediately struck by the mouth-watering aroma of onions sautéing in olive oil. Maria greeted me with a warm smile and a big hug, before turning back to her stove to stir the onions. I watched as she added a generous handful of pine nuts to the pan, and listened as they began to toast, releasing their rich, nutty fragrance.

Curious, I asked Maria what she was making, and she replied with a twinkle in her eye, "Catalan flatbread with spinach, onion, and pine nut topping." I had never heard of such a dish before, but I was intrigued by the combination of flavors and textures. Maria graciously invited me to stay and watch as she prepared the flatbread, and I eagerly accepted.

As Maria worked her magic in the kitchen, I peppered her with questions about the recipe. She explained that Catalan flatbread is a traditional dish from the Catalonia region of Spain, where it is often served as a tapa or appetizer. The flatbread itself is simple, made with just flour, water, olive oil, and salt. The real star of the dish, she said, was the topping – a savory mixture of sautéed spinach, onions, garlic, and pine nuts, all piled onto the crispy flatbread and baked until golden and bubbling.

I watched in awe as Maria expertly rolled out the dough for the flatbread, shaping it into a thin, round disk. She then spread a generous layer of the spinach and onion mixture over the top, making sure to distribute the pine nuts evenly. The flatbread went into the oven to bake, and as it cooked, the kitchen filled with the tantalizing scent of roasting vegetables and toasting nuts.

When the flatbread emerged from the oven, golden and fragrant, Maria sliced it into wedges and served it to me on a simple white plate. I took a bite, and my taste buds exploded with delight. The flatbread was crispy and chewy, with a hint of olive oil and salt in every bite. The topping was a symphony of flavors – sweet caramelized onions, earthy spinach, garlicky goodness, and crunchy pine nuts. It was a dish unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

Over the next few days, Maria generously shared her recipe with me, walking me through each step with patience and care. I practiced making the flatbread in my own kitchen, rolling out the dough, sautéing the vegetables, and baking the finished dish until it was perfect. Each time I made the Catalan flatbread, I felt a sense of joy and accomplishment, knowing that I was carrying on a tradition that had been passed down through generations.

As the years went by, I continued to make Catalan flatbread for family and friends, sharing the recipe and the story behind it with anyone who would listen. Each time I made the dish, I thought of Maria and the warm summer day we spent together in her kitchen, cooking and laughing and savoring the simple pleasures of good food and good company.

Now, as I sit in my own kitchen, preparing Catalan flatbread for my grandchildren, I can't help but feel grateful for the memories and the traditions that have shaped me into the cook I am today. I may have learned this recipe from Maria, but it is now a part of me – a part of my own story that I will pass down to future generations, just as Maria passed it down to me.

And so, as I sprinkle the pine nuts over the top of the flatbread and slide it into the oven to bake, I smile to myself, knowing that the legacy of this humble dish will live on, bringing joy and nourishment to those who come after me. I am grateful for the recipe, for the memories, and for the love that goes into every bite of Catalan flatbread with spinach, onion, and pine nut topping.