White bean and ricotta flatbreads

Vegetarian, Soy Free

2 Servings, 640 Calories/Serving

35 Minutes

Chef Justine blends buttery white beans and fresh ricotta to make a protein-rich base for these vegetarian flatbreads. Topped with a layer of sautéed chard and leeks and a peppery carrot and arugula salad, these make surprisingly satisfying meal from the simplest of ingredients.

Ingredients

  • 1-2 leeks
  • 1 bunch chard
  • 1 lemon
  • 1 cup white beans
  • ¾ cup ricotta
  • 2 flatbreads
  • 1 carrot
  • Baby arugula
  • 1 ounce shaved parmesan cheese

Instructions

1

Prep the vegetables

Heat the oven to 400ºF.
  • Cut the leeks in half, lengthwise, then into ¼-inch half-moons and rinse.
  • Strip the chard leaves from their stems; then coarsely chop the leaves and stems, keeping the leaves separate from the stems.
  • Zest and juice the lemon.

2

Cook the chard; make the white-bean spread

In a pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the leeks and chard stems, season with salt and cook until tender, 3 to 4 minutes. Add the chard leaves and cook until starting to wilt, 2 to 3 minutes.
In a bowl, using a fork or vegetable masher, mash the beans to a thick paste. Stir in the ricotta, lemon zest, and season with salt and pepper.

3

Make the flatbreads

On a sheet pan, place the flatbreads side by side. Spread the mashed beans and ricotta evenly over the flatbreads to about an inch from the edge. Top with the chard and leeks. Bake until the flatbreads are crisp and the beans and ricotta are heated through, 15 to 18 minutes.
While the flatbreads bake, make the salad and vinaigrette.

4

Make the salad and the vinaigrette

  • Peel the carrot. Discard the outer skin, then peel the entire carrot into ribbons.
In a small bowl, combine 1 tablespoon lemon juice with 1 tablespoon oil and season with salt and pepper. In a mixing bowl, toss the carrots and arugula with as much of the vinaigrette as you like.

5

Serve

Transfer the flatbreads to individual plates and top with the salad and the shaved parmesan.

Nutrition per serving: Calories: 640, Protein: 29 g, Total Fat: 28 g, Monounsaturated Fat: 113 g, Polyunsaturated Fat: 2 g, Saturated Fat: 9 g, Cholesterol: 45 mg, Carbohydrates: 69 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 1020 mg

Similar Recipes

Almond-stuffed bell peppers and baby kale salad
Paleo, Gluten Free, Vegetarian
Asparagus and broccolini wild rice with lemon yogurt
Vegetarian, Gluten Free, Soy Free
Baked chicken with herbed butter and rapini
Gluten Free, Soy Free