While perusing our cheesemonger’s selection at the local grocery store the other day, we stumbled upon a new item in their array: Black Truffle Infused Raclette! Of course, given how great Raclette is when it’s melted, we started thinking “Flatbread” (as opposed to our Raclette Pizza, which had a thicker crust and more robust topping array). Then, we built upon the elegant infusion of our cheese by opening one of the jars of minced Black Truffle that my sister and brother-in-law gave me for Christmas last year…yeah, we’ve been saving them for the perfect occasions…to bolster the earthiness of the truffle notes.
Figuring that the flatbread needed a little more than the minced truffle and the gloriously melted cheese atop, we noticed that we had some pearl onions left from when we made Raclette Rösti, and we decided to put those on as well. We decided against other traditional Raclette ingredients (namely the gherkins) because we didn’t want to overpower the distinctiveness of the truffle. When these came out of the oven (and subsequently into our mouths), we were happy with the toppings choices we made.
Time: 40 Minutes
- Flatbread Crust (or Make Your Own!…see ingredients and method in the first “Method” bullet below).
- Pearl Onions
- Minced Truffle in Olive Oil
- Truffle Infused Raclette (although regular Raclette will work too)
- Optional: A little Honey (Truffle Infused if you want to go bold)
- If making from scratch, prep your Flatbread Dough ahead of time.
- Bring a pot of water to a boil, and add in your pearl onions. Cook for 3-5 minutes, and then remove, and let cool.
- As your onions cook, preheat your oven to 375 degrees F.
- Once your onions have cooled a bit, cut the top end off, and squeeze your onion out by pinching the bottoms a bit.
- Roll your flatbread dough(s) into whatever shape you want on some parchment paper. We went more rectangular than square for a better fit on our pans so we could make more.
- Move your parchment paper (with your dough(s) on them) onto your pans.
- Spread your truffles and oil across your dough thinly and evenly.
- Cut your onions in half, and add them to your flatbreads.
- Top your onions with sliced raclette.
- Bake for 15-20 minutes to melt your cheese and crisp your crust.
- When your cheese is ready, and your crust is crispy and golden brown on the outside, remove from the oven, and slice on a cutting board.
- Plate, devour, and enjoy!