Hearts of Stone

A sweet and savory summer flatbread

stoRy A nd PhotogRAPh By Rose shewey

We no longer want to be just rich. We want to be eco-rich. It may be a generational thing or perhaps it is the zeitgeist, but either way, forget the townhouse with the smart fridge in your up-and-coming neighborhood. Give us an apple orchard with flower meadows on a spring-fed creek and we’ll consider ourselves wealthy. With peach vendors popping up like beach umbrellas and hot tub-sized crates of watermelon lining the produce aisles of every store this time of year, even if you’re not lucky enough to have the acreage (or the time) for a garden of your own, it’s impossible not to see the beauty and richness Mother Nature is affording us, particularly in the stone fruit department.

Cherries were my first love; I grew up with a cherry tree in my parents’ courtyard, and year after year it grew heaps of the most aromatic, crimson-colored cherries. Apricots and plums would grow lavishly in our cool temperate fields, but the climate in my home pastures didn’t allow for peaches. What once was an exotic fruit to me, lumped in with kiwis and mangoes on the market shelves, is now a cherished local harvest, thanks to the sandy soil of this region.

Let’s put the traditional grilled stone fruit and cobbler business on the back burner and try out a more hearty, wholesome meal idea. This sweet and savory flatbread comes together in no time, and cooking is completely optional — that is, if you use a store bought (or pre-made) base, otherwise it will just take minutes to make your own delicious flatbread. You can make this ahead of time or when you need it; topping options and combinations are limitless, and the end result has always been, without fail, a beautiful reflection of summer’s bounty.

Easy Skillet Flatbread

(Makes 4 medium size flatbreads)

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon fine sea salt

1 1/2 tablespoons olive oil

1 teaspoon sweetener, such as honey or granulated sugar

3/4 cup cold water

Combine all ingredients in a bowl and knead for 3-5 minutes, until smooth. If the dough is too sticky, add extra flour; if the dough is too dry, add water, one teaspoon at a time. Divide into four equal parts and roll out to desired shape (about 1/4-inch thick). Heat a large skillet over medium/high heat. Add heatstable oil (e.g., avocado oil) to the pan and, once heated, add rolled-out dough and cook for about 2 minutes on each side. Reduce heat slightly once you flip the bread, repeat with all remaining portions.

Whipped Goat Cheese

8 ounces goat cheese

3 ounces cream cheese

2 cloves garlic

1 tablespoon olive oil

3/4 teaspoon salt

1 teaspoon lemon zest

2-3 teaspoon fresh herbs, chopped, such as chives or thyme (optional)

Remove goat cheese and cream cheese from the refrigerator about 30 minutes before preparing this dish. Add all ingredients, except for the fresh herbs, if using, to a food processor and blend until creamy. If the texture is still crumbly after blending for 1-2 minutes, add more olive oil, one teaspoon at a time. Fold in fresh herbs and refrigerate up to 3 days.

Toppings

2-3 pieces of sliced stone fruit per person (such as peaches, apricots or plums)

Prosciutto slices

Blackberries

Honey

To assemble, spread whipped goat cheese generously on your flatbread, arrange sliced stone fruit, prosciutto and berries to your liking, drizzle with honey and serve. PS

German native Rose Shewey is a food stylist and food photographer. To see more of her work visit her website, suessholz.com.