Baked Cheese with Jam & Flatbreads
Baked cheese with a root vegetable jam and flatbreads. It's a cheese lover's dream cooked in the Dome by Thomas Bateman.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox
- Prep Time
- 20 minutes plus dough prep
- Cook Time
- 10-15 minutes
Ingredients
- Serves
- 2-4 people
Equipment Needed
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Instructions
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Step 1
To make the jam dice the carrot, swede and parsnip into 1cm cubes. Boil in salted water for 3 mins and strain. Add the vegetable to a pan with 200ml/6.8 Fl oz water, the caster sugar, balsamic vinegar and a pinch of salt. Place the pan into the Dome at 300°C/572°F. Allow it to bubble away until a sticky jam forms and the set aside to cool.
Step 2
Add the honey to a small pan and place in the Dome just until it starts to caramelize. You will be able to smell this – it will have an aroma of honeycomb.
Step 3
Cut a lattice pattern on the top of the cheese, drizzle with the honey and bake at the edge of the Dome for 10-12 minutes until it’s melting and oozy inside. Pinching the sides of the cheese gently will allow you to test whether it is ready.
Step 4
Turn the Dome up to 400°C/752°F and shape out the dough balls.
Step 5
Drizzle with olive oil, salt and rosemary. Bake for approx. 90 seconds in the Dome until puffed up and slightly blistered.
Step 6
Serve all together, using the flatbreads to dip into the cheese. Enjoy!
