Fig Goat Cheese Hazelnut Flatbreads

This makes 3 fig flatbreads and 3 bell pepper flatbreads.

Mix together spelt flour and salt in a medium bowl or in the food processor. Add water little by little and knead until everything comes together. Turn the dough on a lightly floured surface and knead until the dough is smooth. Form a ball and wrap in plastic foil. Leave to rest for 1 hour.

In the meantime, melt honey in a small nonstick pan. Add hazelnuts and let caramelize slightly. Don’t leave the pan unattended and shake it very often. Transfer the caramelized hazelnuts on a plate and let cool.

In a small bowl, mix cream cheese, milk, thyme leaves and salt to pepper to taste. Set aside.

Preheat oven to 220ºC (425ºF).

After dough has rested for 1 hour, divide into 6 balls. Flour the working surface lightly. Flatten each ball a little and roll it very thinly in the form of a flatbread. Place flatbreads on trays lined with baking paper. Spread the cream cheese mixture on all the breads.

For the fig flatbreads:
Slice the figs. Halve the salami slices.

Arrange the figs slices and half of the salami slices on 3 of the flatbreads. Crumble blue goat cheese on top and bake for about 12 minutes until the edges of the flatbreads are quite crispy. Take out of the oven and arrange the caramelized hazelnuts on top.

For the bell pepper flatbreads:
Cut the pepper into thin strips. Chop the scallions.

Arrange pepper strips, remaining salami slices and the scallions on the other 3 flatbreads. Sprinkle with the grated Gouda cheese and bake for 12 minutes until the edges of the flatbreads are quite crispy.