Amy's Leek and Pecan Flatbread with Yr Afr

This recipe comes from Neal's Yard Dairy veteran cheesemonger Amy, and uses one of our newest cheeses Yr Afr. This goat's milk cheese has been on a lot of our plates this summer, and Amy has used it here to make the most of some simple fridge ingredients and whipped up something to impress. A delicious flatbread to enjoy in the evening sun. This recipe makes enough for a couple to share.

This was a freestyle recipe that worked out better than I could have hoped. The combination of goat cheese, nutty pecans and sweet leeks was delicious. I have been honing my pizza dough recipe for a few years now, but if you don't have one yourself this BBC GoodFood recipe is a good starting point. For amounts, use what you have in leftovers-  this was about creatively using what I already had rather than being too restrictive. 

Ingredients: 

Pizza dough - enough for a 20-25cm diameter base

2 Leeks, sliced into 1cm rounds

2 tbl spoons Crème Fraiche 

Handful fresh thyme

60g Pecans (a handful or so)

1 Yr Afr - about 100g

Olive oil

Salt & Pepper to season 

1- Stretch out the dough and cook each side under a very hot grill. Once both sides have started to bronze, turn the grill off and close the oven door, leaving the flatbread inside to continue cooking in the residual heat.  

2- Toast the pecans in a hot pan and once cool, cut into smaller pieces. Cut the Yr Afr into bite sized pieces and leave on one side. 

3- Fry the leek in olive oil and sprinkle with fresh thyme leaves, Maldon sea salt and ground black pepper. Don’t disturb the pan too much so that you retain the slices of leek. 

4- Once the leeks have soften and started to brown, remove two thirds of the whole rounds to one side. Add a couple of spoonfuls of crème fresh to the pan and mix with the remaining leek to create a base for the flatbread. 

5- Remove the flatbread from the oven and spread the ‘leeky crème fraiche’ to the edges and arrange the remaining leeks, pecans and Yr Afr evenly across the top.