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
A note about serious food allergies
Similar to a way-too-advanced-for-us yoga class, this show-stopping meal is all about balance. Caramelized onions add a sweet complexity that pairs beautifully with fontina's creamy texture and distinctive, grassy aroma. We may never be able to hold a tree pose, but this flatbread has us feeling at peace with the world. Namaste. Tip: Here's a super-easy way to remove thyme leaves from stem. Just pinch the top and run your fingers down the stem. Presto! The leaves should just fall off.
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.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
Meatlovers! If using protein, cook in a medium non-stick pan over medium-high heat with 2 tsp. olive oil. If cooking diced chicken, pat dry, season all over with ¼ tsp. salt and ¼ tsp. pepper. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using flank steak, separate, pat dry, and season all over with a pinch of salt and pepper. Stir occasionally until no pink remains, and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Add to flatbread as desired.
Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Slice fontina into thin strips.
Caramelize the Onion
Place a medium pan over high heat. Add 2 tsp. olive oil and onion to hot pan. Stir constantly, 3 minutes.
Reduce heat to medium. Stir occasionally until onion is golden brown and tender, 6-9 minutes.
Stir in sherry wine and ¼ tsp. pepper. Cook until liquid is completely evaporated, 2-3 minutes.
Remove from burner.
Make the Fontina Sauce
Bring a small pot with ¼ cup water to a boil over medium heat. Once boiling, add cream cheese and stir until smooth.
Remove from burner. Whisk or vigorously stir in half the fontina (reserve remaining for flatbread topping) until melted and combined. Season with a pinch of pepper. If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.
Assemble and Bake Flatbreads
Place flatbreads on a clean work surface. Spread fontina sauce evenly on flatbreads and top with caramelized onion and remaining fontina.
Place flatbreads directly on oven rack in hot oven, with prepared baking sheet on rack below to collect any drips. Bake until cheese bubbles, 12-14 minutes.
Remove from oven and sprinkle flatbreads with thyme.
Finish the Dish
Combine arugula, tomatoes, ½ tsp. olive oil, and a pinch of salt and pepper in a mixing bowl.
Plate dish as pictured on front of card, topping flatbreads with arugula and tomatoes. Bon appétit!
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