Fig & Apple Flatbread Recipe

Make fig spread (if using dried figs)

If using fig jam, skip to step for assembling. For dried figs: place 1 cup dried figs and 60 ml water in a small saucepan. Bring to a gentle simmer over medium-low heat, cover, and cook 8–10 minutes until figs are softened. Remove from heat and let cool 5 minutes.

Transfer softened figs and any remaining cooking liquid to a blender or food processor. Add 1 tablespoon lemon juice and a pinch of salt. Puree until smooth, adding up to 1–2 tablespoons more water if needed to reach a spreadable consistency. Taste and adjust salt or lemon.

Preheat oven to 425°F (220°C). Brush both flatbreads lightly with 1 tablespoon olive oil (divide between them). Place on a baking sheet and warm 4–6 minutes until just crisp but still pliable. Remove from oven.

Spread an even layer (about 3–4 tablespoons) of the fig spread onto each warmed flatbread, leaving a small border around the edge.

While figs cook, prepare quick pickled onions: combine 60 ml apple cider vinegar, 60 ml water, 1 tablespoon sugar, and 1 teaspoon salt in a heatproof bowl or jar. Stir until sugar and salt dissolve.

Add thinly sliced red onion to the liquid, pressing down so slices are submerged. Let sit at room temperature for at least 15 minutes (longer if you like more pickling). Reserve some pickling liquid for a light drizzle if desired.

While onions pickle and flatbreads warm, prepare toppings: crumble 100 g goat cheese, chop walnuts if using, wash and dry 2 cups arugula, and finely chop 1 Granny Smith apple. Toss the chopped apple with a light squeeze (about 1 tsp) of lemon juice to prevent browning and keep crispness.

Scatter a thin layer of arugula over the fig-spread base on each flatbread (reserve a small handful if you prefer to add raw after baking). Top with a generous spoonful of pickled red onions, then evenly distribute the chopped Granny Smith apple.

Crumble goat cheese over the flatbreads and sprinkle chopped toasted walnuts, if using. Season with freshly ground black pepper to taste.

If you prefer melty goat cheese and slightly wilted arugula, return assembled flatbreads to the oven for 3–4 minutes; otherwise serve as-is for a fresher texture.

Finish with a light drizzle of honey (about 1/2 teaspoon per flatbread), a small drizzle of olive oil, and optional lemon zest. If reserved, drizzle a teaspoon of pickling liquid to add brightness.

Slice each flatbread into 4 pieces and serve immediately.