Rhubarb season is from April through to July, so get this wonderfully bright pink fruit in these months to yield the best flavour. Flatbreads are topped with cream cheese, chicken, pickled rhubarb and a green herby oil.
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Yields:
4 serving(s)
Prep Time:
45 mins
Cook Time:
25 mins
Total Time:
1 hr 10 mins
Cal/Serv:
667
Ingredients
For the flatbreads
200g
white spelt flour, plus extra to dust
1tsp.
fast-action dried yeast
2Tbsp.
olive oil
For the pickled rhubarb
175g
rhubarb, trimmed
2Tbsp.
caster sugar
1Tbsp.
red wine vinegar
For the herby oil
50ml
extra virgin olive oil
Small handful each coriander and parsley, finely chopped
For the topping
250g
cream cheese
2Tbsp.
wholegrain mustard
4
cooked chicken breast filets, shredded
Directions
Step 1For the flatbreads, in a medium bowl mix the flour, yeast, oil, 1/2tsp salt and 100-125ml tepid water to make a shaggy dough. Tip on to a lightly floured work surface and knead for 5min, until smooth and elastic. Return to bowl, cover and leave to rise in a warm place for 30min, until visibly puffed.
Step 2For the pickled rhubarb, using a y-shaped vegetable peeler shave the rhubarb into ribbons. Add to a bowl and mix in the sugar and vinegar. Set aside to lightly pickle.
Step 3For the herby oil, in the small bowl of a food processor whizz all the ingredients with plenty of seasoning until finely chopped. Thin with a little water, if needed, to get a drizzling consistency. Set aside.
Step 4Tip dough on to a lightly floured work surface, divide into quarters and roll each piece into a roughly 20.5cm circle. Heat a griddle pan over high heat. Cook the flatbreads, in batches, for 5min, turning halfway through, until golden and lightly charred.
Step 5For the topping, mix the cream cheese, mustard and plenty of seasoning and spread over the flatbreads. Top with the shredded chicken. Drain the pickled rhubarb and arrange on top, then drizzle over the herby oil. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
