I caught an episode of Valerie's Kitchen and she made a simple flatbread for a party. The ingredients sounded very good together and the results were amazing! I normally make my own dough but I found a 1 Pound Ball of Fresh Whole Wheat Dough at the store on sale for $1 (normally $2.99), so I couldn't pass it up. It made two flatbreads. When we ski in Park City, we eat at a restaurant called the Silve Star Cafe. They sell something like this at lunch for around $12 and I've had it many times. I never thought to make my own but now I will.
Either make your favorite dough and let proof or remove store bought dough from the refriegerator and place in an olive oiled bowl to proof - coat the dough lightly with oil. Cover with wrap and place in a warm location. It should take a least an hour rise and should double in size.
In the meantime, remove the roots from 2 Medium Leeks. Slice them thinnly until you get to the tougher dark green portion. To an 8 oz containter of Creme Fraiche add Freshly Ground Nutmeg to season. Saute the Leeks til tender. Cut 6 Slices of thick Bacon into lardons (1/2" cuts along the short dimension) and sautee until crispy. Grate 4 oz Gruyere Cheese. For the Flatbread. Preheat over to 425. Cut dough ball in half and roll it thinnly keeping its oblong shape. I like to use a pastry cloth dusted with flour to keep it from sticking. Take a large sheet pan and turn it over. Place the dough on the pan diagonally. Top with 1/2 of the Creme Fraiche. Add 1/2 of the Grated Gruyere. Add desired amount of leeks and bacon. Grind Salt and Pepper to taste. Bake in oven until the crust is golden and cheese browned slightly. Remove from oven and drizzle with good quality Olive Oil.
For Vegetarian, change up the toppings to suit your diet.
(Depending on what type you make, you can add things like Freshly Grated Parmesan, Red Pepper Flakes, Dried Oregano, Fresh Basil, etc). Let rest for a few minutes and cut diagonally as pictured. Serve at once!
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