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flatbread with st nectaire and raclette 0

Flatbread with Saint Nectaire and Raclette

Makes 4 servings
Course Main Dish
Cuisine Flatbreads and Pizza
Servings 4


  • 1 ball pizza dough
  • Flour for dusting
  • 1 Tbsp extra virgin olive oil
  • 1 tsp minced garlic
  • 1 tsp minced shallots
  • 1/2 pound mixed mushrooms thinly sliced (like chanterelle, porcini, oyster, shiitake)
  • Sea salt and freshly ground pepper to taste
  • 1 Tbsp chopped parsley
  • 5 ounces Raclette grated
  • 5 ounces Saint Nectaire crumbled
  • 2 Tbsp white truffle oil


  • Preheat oven to 375 F. Spread dough to desired shape on lightly floured parchment paper. Dock by piercing with a fork, and drizzle with olive oil. Bake for 15 minutes or until nearly done.
  • While the flatbread is in the oven, heat olive oil in a saute pan and cook garlic and shallots until translucent. Add mushrooms and stir until they wilt. Season with salt, pepper, and chopped parsley and remove from heat.
  • Remove the flatbread from the oven, sprinkle with the grated Raclette and crumbled Saint Nectaire over it, and place back in the oven for 3-4 minutes, or until the cheese melts.
  • Drizzle with truffle oil, and use a slotted spoon to spread the mushroom and shallot mixture over the melted cheese.


Original recipe and image source: The Cheeses of Europe
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