Andouille & Bacon Flatbread with Onion Confit
Description
Football Sundays have a rhythm. The game kicks off, and so does the kitchen — not with a rush, but with a slow start. Onions and tomatoes go into the oven low and slow, and from there you’re back on the couch.
By the time the confit has done its work — onions jammy and collapsed, tomatoes concentrated down to something almost sweet — you’re somewhere in the third quarter and it’s time to build. Andouille and crispy bacon go onto flatbread with fontina and mozzarella, and the whole thing is done in ten minutes. That’s the Sunday routine.
Ingredients
Ingredients
- Certified Humane andouille sausage, sliced into coins (12 oz)
- Organic Applewood Smoked Uncured Bacon, cut into lardons (4 strips)
- 4 flatbreads or naan (store-bought)
- 2 yellow onions, sliced ¼-inch thick
- ¼ cup extra-virgin olive oil
- ½ cup Champagne or white wine vinegar
- 2 tbsp white wine
- Pinch of sugar
- ½ tbsp kosher salt
- 4 Roma tomatoes, sliced ¼-inch thick
- 2 tsp fresh thyme leaves
- 3 garlic cloves, thinly sliced
- 1 oz fontina cheese, grated
- 1 oz whole milk mozzarella, grated
- 2 tbsp fresh parsley, chopped, for garnish
Cooking Instructions
Start the confit and tomatoes. Preheat oven to 250°F. Combine onions, olive oil, vinegar, white wine, sugar, and salt in a small baking dish. Cover tightly with foil. In a separate baking dish, toss tomato slices with thyme, garlic, a drizzle of olive oil, salt, and pepper. Place both dishes in the oven at the same time and cook for 2 to 3 hours — onions until jammy and sticky, tomatoes until concentrated and lightly dried. Remove and set aside.
Cook the bacon. In a skillet over medium heat, cook bacon until crisp. Remove and drain on paper towels. Reserve 1 tsp of bacon fat in the pan.
Sear the andouille. In the same pan over medium-high heat, sear andouille slices in the reserved bacon fat until browned on the cut sides.
Build the flatbreads. Raise oven to 400°F. Place flatbreads on a baking sheet and brush lightly with olive oil. Spread a generous layer of onion confit over each. Top with fontina and mozzarella, then andouille, bacon, and oven-dried tomatoes.
Bake. Bake until cheese is bubbling and edges are golden, about 10 minutes.
Garnish and serve. Scatter fresh parsley over the top, slice, and serve immediately.
Notes:
– The confit keeps in the fridge for up to a week — doubles well and works on eggs, sandwiches, or pasta through the week.
– Store-bought roasted red peppers work as a quick substitute if you skip the oven-dried tomatoes.
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