Eep!
I wrote about making naan, and promised I would tell you all about the incredible delectable thing I did with it… and then I went and talked about other things and forgot all about that.
I’m sorry. 
How about topping naan with caramelized onion, thinly sliced pears, a few leaves of thyme, and some glorious brie? Those are four of my favorite things!
And hopefully this awesome flatbread will be one of your favorite things too!
Caramelized Onion, Pear & Brie Flatbread
(Recipe adapted from Inspired magazine)
1 Tbsp olive oil
1 onion, sliced thinly (a perfect time to get out your mandolin if you have one!)
1 Tbsp thyme leaves
2 or 3 pieces of naan (depending on size)
salt and pepper
1 pear, cored and sliced into thin rounds (I chose Bosc for density, but feel free to mix it up)
100 grams brie, cut into slices
Directions
- Cook the onion slices in the olive oil over medium heat until gloriously caramelized.
- Spread the onions in a thin layer over your pieces of naan.
- Arrange the sliced pear over top of the onion, and then season gently with salt and pepper.
- Lay the brie on top, and then sprinkle with the thyme leaves.
- Bake in a 400° F oven until the cheese is melted and the bottom of the naan is browned and crisp (~10 minutes).
- Allow to cool slightly, and then slice into wedges.
- Devour!
This was so very ridiculously tasty. When I said devour I really did mean it! It was sweet and savory, unctuous and gooey and downright good. I may be slightly biased though, because it really does bring together a number of my favorite flavors. Both Mr and I found it a little greasy between the onions and the brie, which is why I cut down the oil in the recipe that is used to caramelize the onions, but the recipe may need a little more tinkering with in order to mitigate it further.
My next plan of action: replace the caramelized onions with caramelized onion marmalade. It might make the flatbread too sweet, though. Only experimentation will tell.
The flatbread would be a lovely addition to a party spread, and an easy addition too, because it assembles in a few pieces and then gets cut up to serve a crowd (or a few voracious people). This route is much less fussy than making a whole tray of individual sized nibbles.
This time last year: Mushroom Cranberry Pilaf
And the year before: Pear Upside Down Brownie