CARAMELIZED ONION, APPLE AND BRIE FLATBREAD PIZZA
- Balsamic Caramelized Onions:
- 2 large sweet onions
- 2 Tbsp. butter
- 2 Tbsp. balsamic vinegar
- salt and black pepper to taste
- Flatbread and Toppings:
- 1 large (or 3 small) pre-made flatbread or Naan bread
- 1 or 2 green apples, cut into thin slices (recipe used Granny Smith Apples)
- ¾ cup sliced Brie cheese (recipe used 1/2 of a 350 g wheel of Brie)
- ¼ cup chopped Arugula for garnish
- caramelized onions
- Preheat your oven to 425ºF
- Make the caramelized onions first:
- Slice the onions.
- Melt the butter in a skillet over low-medium heat, then add the onions.
- Stir in the balsamic vinegar.
- Turn the heat down to low, and cook the onions until they are soft and there is no liquid in the pan, about 25 minutes.
- Stir often, making sure not to let the onions burn. You want them to be soft and deep golden brown.
- When they’re done, set aside.
- Putting it all together:
- Lay the flatbread out on a baking sheet.
- Spread the caramelized onions over the flatbread.
- Layer on the slices of apple, tucking some apple pieces under the onions.
- Add the sliced Brie cheese.
- Bake the flatbreads for 10 – 12 minute, or until the cheese is softly melted.
- Garnish with the chopped arugula and serve!
© Recipe courtesy of Jo-Anna Rooney from A Pretty Life.
AUGUST WINE CLUB:
RICH WINE STYLE
This Chardonnay is fruit driven with integrated wood notes that is barely noticeable. On the nose, there are notes of citrus, stone fruit and pineapple; while the palate is rich, yet elegant with a round mouth feel.
Analysis: 13.5% alcohol / volume
RS: 4.43 g/L
Production: 5,000 Bottles
Maturation: 10 Months, 225L French Oak Casks, 4th fill.
Critical Acclaim: 91 pts. Gilbert & Gaillard – 2021 International Challenge
A Chardonnay with gentle yet enticing roasted hazelnuts, whipped butter and a lick of oak with aromatic complexity. It is rounded, with good density and an energizing fresh core, the palate has great texture.
ABOUT JAN HARMSGAT:
Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson Wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the Coastal Regions. Learn more about the winery’s history here.
© Information and Photos provided by Jan Harmsgat.
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