French Garlic & Herb cream cheese flatbreads

“Everything but the bagel” flatbreads with Paysan Breton French Garlic & Herb cream cheese!

Super easy flatbreads, topped with a homemade “everything but the bagel” seasoning topped with Paysan Breton, succulent tomatoes, mashed avocado, tender smoked salmon and topped with kale sprouts on top!

For flatbread:
200g self-raising flour
200g natural yogurt
1 tsp poppy seeds
1 tsp garlic granules
1 tsp onion granules
1 tsp sesame seeds (black or white, or both)

Simply mix together flour & yogurt and topping ingredients, set to the side for 15 minutes in a covered bowl, then divide into 4 and roll out until thin. Sprinkle any extra topping on top and press in before popping each uncooked flatbread into a hot pan with a tiny dash of oil until browning on both sides. I used one of the 4 flatbreads for this.

Ingredients to top flatbread:
½ container Paysan Breton French Garlic & Herb cream cheese
1 large tomato, sliced and cooked slowly in a frying pan with a dash of oil until softened/ browned
½ avocado, mashed with salt + pepper + garlic powder
2 tbsp sprouts (of your choice I used kale)
Smoked salmon (as much as you like)
+ sea salt, pepper & olive oil for seasoning (yes it’s as simple as that)

Assemble with cream cheese on the bottom and any other ingredients on top as you please!

Paysan Breton traditional French whipped cream cheese is produced using Breton milk to a French recipe with all the ingredients sourced from France and the surrounding countryside. The brand has three flavours: French Sea Salt, French Garlic & Herb and Mild & Creamy Blue. You can pick up Paysan Breton cream cheese in Waitrose (all three flavours), M&S and on Ocado (just French Sea Salt).

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