French Pissaladiere Mushroom Flatbreads

Ingredients

• 2 small naan flatbreads
• 8 oz mushrooms, thinly sliced
• 2 large onions, thinly sliced
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp fresh thyme
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oven to 425F (220C). Heat the oil or butter in a wide skillet over low heat and add the sliced onions with a good pinch of salt.
2. Cook the onions slowly for 25 to 30 minutes, stirring every few minutes, until they collapse into a soft, sweet, deep golden jam. This slow melt is the whole dish; rushing it over high heat gives you fried onions, not pissaladiere.
3. Push the onions to one side, raise the heat to medium-high, and cook the mushrooms in the cleared space for 6 to 8 minutes, until browned and dry.
4. Stir the mushrooms into the onions with the garlic and thyme, season with salt and pepper, and cook for 1 minute more. Let the mixture cool slightly.
5. Set the naan on a baking sheet and spread the onion and mushroom mixture over them in an even layer, leaving a thin border.
6. Bake for 10 to 12 minutes, until the bases are crisp underneath and the topping is sizzling.
7. Finish with the fresh herbs, a grind of pepper, and a squeeze of lemon, then cut into strips and serve hot.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.