Spelt Flatbread with Balsamic Strawberries & Honey

Spelt balsamic strawberry flatbread is a thin, oven-baked crust made from spelt flour, topped with sliced strawberries, a balsamic reduction, and soft goat cheese. It bakes at 220 C / 430 F for about 13 to 15 minutes total, until the edges turn golden and the strawberries soften into the crust.

Spelt flour gives the base a nutty flavor and a lighter texture than regular wheat dough. It still stretches well, so you can roll it thin without tearing.

One thing to watch: if you slice the strawberries too far ahead, they release juice and soften the center of the crust before it even hits the oven. Slice them right before you assemble.

You can make the dough the night before and keep it in the fridge. Roll and top it whenever you're ready to bake.

Why You'll Love This Recipe

Crisp spelt crust with a light, nutty flavor
Ready in about 80 minutes, mostly hands-off rise time
Balsamic reduction balances the sweetness of ripe strawberries
Works as a starter, light lunch, or simple dessert

Hands scattering sliced strawberries and goat cheese over a prebaked spelt flatbread crust on a sheet pan

Ingredient Notes

Spelt flour: Gives the crust a nutty taste and lighter chew than regular wheat flour. Whole wheat flour works too, but the crust will be denser.
Active dry yeast: Use fresh yeast for a good rise. If it doesn't foam after 5 minutes in warm water, it's dead and won't lift the dough.
Strawberries: Pick firm, ripe berries and slice them thin. Watery, overripe berries make the crust soggy in the middle.
Balsamic vinegar: A standard supermarket bottle works fine once reduced. Avoid the very cheap, thin kind, it won't thicken properly.
Goat cheese: Soft goat cheese melts into small creamy pockets. Ricotta or mascarpone are good milder substitutes.
Honey: Feeds the yeast in the dough and sweetens the topping. Maple syrup works as a substitute in the topping only.

Sliced strawberry balsamic spelt flatbread served on a marble table with a glass of rosé wine

Prep Time 20 mins

Cook Time 15 mins

Rest Time 45 mins

Total Time 1 hr 20 mins

Cooking Method: Oven

Cuisine: Italian-inspired

Courses: Appetizer

Difficulty: Easy

Cooking Temp: 220 C

Servings: 4

Estimated Cost: 1.80

Calories: 310

Best Season: Summer

Dietary: Contains Dairy, Contains gluten, Vegetarian

Description

This flatbread pairs a thin, nutty spelt crust with roasted strawberries, a balsamic reduction, and soft goat cheese, so each bite balances sweet and savory in one pan.

Ingredients

Dough

300 g Spelt flour
180 ml Warm water (about 40 C / 105 F)
7 g Active dry yeast (1 packet)
1 tsp Honey (for the dough)
2 tbsp Olive oil
1 tsp Salt

Topping

250 g Strawberries (sliced thin, just before assembling)
60 ml Balsamic vinegar
2 tbsp Honey (1 tbsp for reduction, 1 tbsp for drizzling)
100 g Soft goat cheese (or ricotta)
10 g Fresh basil leaves (a small handful)
1 tbsp Olive oil (for brushing the crust)
Black pepper (to taste)

Instructions

Make the Dough

1
Dissolve yeast and 1 tsp honey in warm water. Let sit 5 minutes until foamy.
2
Mix spelt flour and salt in a large bowl. Add the yeast mixture and olive oil, stirring until a rough dough forms.
3
Knead on a floured surface for 5 minutes until smooth and elastic.
4
Place dough in an oiled bowl, cover, and let rise in a warm spot for 45 minutes until puffed.

Make the Balsamic Reduction

5
Simmer balsamic vinegar and 1 tbsp honey in a small saucepan over medium heat for 6 to 8 minutes, until it coats the back of a spoon.
6
Remove from heat and set aside to cool and thicken further.

Assemble and Bake

7
Heat the oven to 220 C / 430 F and line a sheet pan with parchment.
8
Roll the dough into a rough oval, about 30x20 cm and 5 mm thick.
9
Transfer dough to the sheet pan, brush with olive oil, and prick a few times with a fork.
10
Bake for 8 minutes until lightly set but still pale.
11
Scatter sliced strawberries and dollops of goat cheese over the crust, then drizzle with the remaining honey.
12
Return to the oven and bake 5 to 7 minutes more, until the crust edges are golden and the strawberries soften.
13
Remove from the oven, drizzle with balsamic reduction, and scatter basil leaves. Slice and serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 310kcal

% Daily Value *
Total Fat 11g17%
Saturated Fat 4g20%
Cholesterol 15mg5%
Sodium 320mg14%
Potassium 260mg8%
Total Carbohydrate 44g15%
Dietary Fiber 4g16%
Sugars 12g
Protein 9g18%

Vitamin A 300 IU
Vitamin C 25 mg
Calcium 80 mg
Iron 2 mg
Vitamin E 1 mg
Vitamin K 3 mcg
Thiamin 0.2 mg
Riboflavin 0.1 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 30 mcg
Vitamin B12 0.1 mcg
Phosphorus 150 mg
Magnesium 40 mg
Zinc 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Let the dough rise until it's visibly puffed, about 45 minutes, not just doubled by guess.
Prebake the plain crust for 8 minutes before adding toppings.
Cool the balsamic reduction slightly before drizzling, it thickens more as it sits.
Use a light hand with goat cheese dollops so the crust doesn't turn heavy.

Keywords: spelt flatbread, balsamic strawberry flatbread, strawberry flatbread recipe, spelt flour recipe, summer appetizer

Equipment

sheet pan
small saucepan
rolling pin
mixing bowls
pastry brush

Tips

Prebake the crust for 8 minutes before adding strawberries so the center stays crisp, not soggy.
Slice strawberries just before assembling, since cut fruit sitting out releases juice that soaks the dough.
Reduce the balsamic vinegar until it coats the back of a spoon, about 6 to 8 minutes.
Roll the dough thin, around 5 mm, for a crackery edge instead of a doughy center.
Swap goat cheese for ricotta or mascarpone if you want a milder, creamier topping.

Variations

Add torn prosciutto after baking for a salty contrast to the sweet strawberries and honey.
Swap strawberries for figs or peaches when they're in season, keeping the balsamic reduction the same.
Use burrata instead of goat cheese and tear it over the flatbread right before serving.

Storage and Reheating

Store leftover flatbread in an airtight container in the fridge for up to 2 days. The strawberries soften further overnight, so the texture is best on day one.

Reheat in a 180 C / 350 F oven for 5 to 6 minutes until the crust re-crisps. Skip the microwave, it turns the crust chewy instead of crisp.

The plain baked crust, without toppings, freezes well for up to 1 month wrapped tightly. Thaw it and add fresh strawberries and cheese before serving.

Serving Suggestions

Cut the flatbread into small squares and serve as a starter with a glass of dry rosé or prosecco. It also works as a light lunch with a green salad on the side.

For a dessert version, add a scoop of vanilla ice cream right when the flatbread comes out of the oven, letting it melt slightly into the warm crust.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-balsamic-strawberry-flatbread/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!