Leek, blue cheese and walnut flatbread

Nici Wickes' leek, blue cheese and walnut flatbread recipe makes the perfect snack and has everything by way of flavour and texture. Whenever you make this recipe, it's bound to be a crowd pleaser

By Nici Wickes
  • 50 mins cooking
  • Makes 3
  • Print


  • 4 cup leeks, sliced
  • 50 gram butter
  • 1 basic dough recipe (see below)
  • 1/2 teaspoon sea salt
  • 150 gram blue cheese
  • 1 cup walnut pieces
  • 5 or 10cm square comb honey or 2-3 tbsp liquid honey


  • 1
    Preheat oven to 220°C.
  • 2
    In a saucepan, sauté the leeks in butter until softened – about 20-30 minutes
  • 3
    Split the dough into 3-4 equal pieces and roll each into 25cm long ovals. Transfer to a baking tray.
  • 4
    Spread over the leeks and sprinkle on the salt. Bake for 10-15 minutes until golden.
  • 5
    Add the blue cheese and walnut pieces, then cook for 2-3 minutes more, or until the cheese begins to melt.
  • 6
    Remove from oven and dab or drizzle with honey. Serve warm.


  • Makes 3-4 flatbreads. - Add softened capsicum, mushrooms or thinly sliced potato instead of leeks to these flatbreads. Or create your own combination but don’t “over-top” or the base will struggle to cook and become soggy.

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