Apple and Goat Cheese Flatbread

with candied walnuts

Prep & Cook Time: 35-45 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Tree Nuts

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The difference between a flatbread and a pizza has haunted philosophers, theologians, and amateur theorists for centuries… we're talking libraries full of theory, chalkboards with nothing but equations, and at least twelve TED talks to date. But we've come up with a foolproof method to tell which is which. Are you ready? If it has apples, it’s a flatbread. Apples don't go on pizza! They do give this flatbread a darn near perfect satisfying crunch. With two cheese, onions, walnuts, and arugula, this flatbread eschews the academia and gets right down to the flavor.

In Your Box (serves 2)

  • 1 Yellow Onion
  • Info
    1½ oz. Walnut Halves
  • 1 Fuji Apple
  • Info
    2 Naan Flatbreads
  • 2 tsp. Sugar
  • Info
    4 oz. Shredded Mozzarella
  • ½ oz. Baby Arugula
  • Info
    1 oz. Goat Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    889
  • Carbohydrates
    89g
  • Fat
    45g
  • Protein
    31g
  • Sodium
    1720mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Small Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Halve and peel onion. Slice halves into thin strips. Coarsely chop walnuts. Quarter apple and remove core. Cut quarters into thin slices.

  • 2

    Caramelize the Onion

    Place a large non-stick pan over medium-low heat. Add 1 Tbsp. olive oil, onion, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until onion is lightly caramelized, 15-20 minutes. While onion caramelizes, par-bake flatbread. Meat lovers! If using chicken, pat dry and cut into 1" pieces on a separate cutting board. Season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil in a medium non-stick pan over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using Italian sausage, remove from casing. Place in a medium non-stick pan with 1 tsp. olive oil over medium-high heat. Break into small pieces with a spoon until no pink remains, 4-6 minutes.

  • 3

    Par-bake the Flatbreads

    Place flatbreads directly on rack in hot oven and toast, 5 minutes. While flatbreads par-bake, candy walnuts.

  • 4

    Candy the Walnuts

    Place a small non-stick pan over medium heat. Add sugar and 2 Tbsp. water to hot pan and stir until dissolved. Add walnuts and stir constantly until water has evaporated and walnuts are shiny and sticky, 2-3 minutes. Transfer walnuts to a plate and let cool, 5 minutes. When walnuts are cool enough to handle, break into small pieces. While walnuts cool, bake flatbreads.

  • 5

    Bake Flatbreads and Finish Dish

    Place par-baked flatbreads on a clean work surface. Divide mozzarella evenly on flatbreads, then shingle apples on top. Drizzle each flatbread with 1 tsp. olive oil. Place flatbreads directly on oven rack, with prepared baking sheet on rack below to catch any drips. Bake until flatbread is golden brown and apples are tender, 10-12 minutes. If using protein, add to flatbreads after baking. Plate dish as pictured on front of card, garnishing flatbreads with caramelized onions, walnuts, goat cheese (breaking up with hands if necessary), and arugula. Bon appétit!

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