Snap Pea & Coconut Gremolata Flatbread

The caramelized onion cream sauce is new to me and I’m excited to have this recipe up my sleeve. I’ve been seeing “cream” sauces all over the place made strictly of onions and I’m looking forward to adding this sauce to soups and pasta dishes. I added a little coconut cream and rice wine vinegar to my sauce to keep in line with the flavors in the gremolata and I’m thrilled with how well this turned out.

Ingredients

Caramelized Onion Sauce

• 1 1/2 tablespoons grapeseed oil
• 1 medium-sized yellow onion, peeled and sliced into thin half-moons
• 1 clove of garlic, minced
• 1 heaping tablespoon rice wine vinegar
• Salt and pepper to taste
• 1/2 cup coconut cream (scraped from the top of a can of full-fat coconut milk; chill the can the night before so the solids separate)

Snap Pea & Coconut Gremolata

• 1/3 cup grapeseed oil
• 1 large shallot, thinly sliced into rings
• 1/4 cup unsweetened coconut flakes
• 1/4 cup chopped fresh chives
• 3 tablespoons finely chopped mint
• 1 tablespoon grated lime zest
• 3/4 pound sugar snap peas, trimmed, large ones sliced in half
• 2 cups pea shoots/tendrils (no need to discard stems as the whole plant is edible)
• 1/4 cup mint leaves, minced
• 3 tablespoons reserved shallot oil
• 2 tablespoons fresh lime juice
• 2 teaspoons low sodium soy sauce or tamari sauce
• Flaky sea salt

Flatbread

• 1 ball of homemade or store-bought pizza/flatbread dough

Directions

Prepare the Caramelized Onion Sauce

1. Heat the Oil:
   Preheat a large skillet over medium heat and add the grapeseed oil.
2. Cook the Onions:
   Add the sliced onions and sauté until tender and lightly golden brown but not crisp, stirring occasionally for about 8 minutes.
3. Add Garlic:
   Stir in the minced garlic and cook for another minute or two until fragrant.
4. Add Vinegar and Seasonings:
   Add the rice wine vinegar and a few pinches of salt and pepper. Cook until the moisture evaporates.
5. Add Coconut Cream:
   Stir in the coconut cream and bring the mixture to a simmer. Cook until the cream has thickened slightly.
6. Blend:
   Remove the mixture from the heat and carefully puree it in a high-speed blender until smooth. Taste and adjust the seasonings if needed. Set aside.

Prepare the Gremolata and Snap Pea Salad

1. Fry the Shallots:
   Wipe out the skillet and add 1/3 cup grapeseed oil. Add the sliced shallot and cook over medium-high heat until the shallots are golden brown and crisp, about 5 minutes, stirring often. Transfer the shallots to paper towels to drain; season with salt and pepper. Pour the shallot oil into a small bowl and set aside.
2. Toast the Coconut Flakes:
   In the same pan, toast the coconut flakes over medium heat, stirring occasionally until the edges are golden, about 3 minutes. Transfer to a bowl.
3. Combine Gremolata Ingredients:
   Add the fried shallots, chopped chives, mint, and grated lime zest to the bowl with the toasted coconut flakes. Toss well and season with salt and pepper.
4. Prepare Snap Pea Salad:
   In a medium bowl, toss the snap peas, pea shoots, mint, reserved shallot oil, lime juice, and soy sauce. Season with a pinch of flaky sea salt and pepper. Stir in the gremolata until well combined.

Assemble and Bake the Flatbread

1. Preheat Oven:
   Preheat the oven to 450°F (230°C).
2. Roll Out Dough:
   Roll out the flatbread dough and place it on a baking sheet lined with parchment paper.
3. Spread Sauce:
   Spread a layer of the caramelized onion cream sauce over the dough.
4. Bake:
   Bake in the preheated oven until the crust is cooked and the sauce has browned and bubbled a bit, about 10-12 minutes.
5. Add Toppings:
   Remove from the oven and top the flatbread with the snap pea salad.
6. Serve:
   Slice into wedges and serve with more cream sauce drizzled on each slice.

Additional Tips

• Storage: Any leftover flatbread can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or enjoy cold.
• Variations: For extra flavor and texture, add other toppings like crumbled feta cheese or sliced avocado.
• Make Ahead: The caramelized onion sauce and gremolata can be made and stored in the refrigerator. For the best results, assemble and bake the flatbread just before serving.

Enjoy this unique and flavorful Snap Pea & Coconut Gremolata Flatbread, perfect for a light meal or appetizer!