Spring Khachapuri Two Ways

This delightful spring khachapuri recipe brings the beloved Georgian cheese bread to life with seasonal flavors. The traditional boat-shaped bread cradles two different fillings – one bursting with roasted tomatoes and garlic, the other showcasing fresh spring vegetables – both topped with a runny egg for that authentic experience.

I first encountered khachapuri during a cooking class and was mesmerized by how the egg and cheese mixture transforms when stirred tableside. Now I make these whenever I want to impress friends at brunch gatherings.

Ingredients

• Khachapuri Base: Mozzarella cheese creates that signature stretchy pull when you tear into the bread
• Ricotta: Adds creaminess and lightness to balance the saltier cheeses
• Feta: Brings the traditional tangy flavor that defines authentic khachapuri
• Fresh parsley: Brightens the rich cheese mixture

• Roasted Tomato Filling: Cherry tomatoes concentrate in flavor when roasted providing sweet bursts
• Shallots: Offer a milder, sweeter alternative to regular onions
• Ajika: A traditional Georgian spice paste adds authentic flavor if available
• Garlic slices: Become mellow and sweet during roasting

• Spring Greens Filling: Asparagus provides that quintessential spring flavor and appealing texture
• English peas: Bring sweet pops of freshness to the rich cheese
• Fresh dill: Adds distinctive herbaceous notes that complement the vegetables
• Ground coriander: Provides subtle citrusy warmth to tie the ingredients together

• Assembly: Store-bought pizza dough saves significant time without sacrificing quality
• Egg yolk wash: Gives the crust a beautiful golden shine
• Sesame seeds and dried garlic: Create distinctive crusts for each variation
• The whole eggs: On top create the signature interactive eating experience

Step-by-Step Instructions

Create the Base Cheese Mixture:

Combine mozzarella, ricotta, feta, egg, parsley, salt, and pepper in a large bowl. Use a fork to mix everything thoroughly, then mash into a chunky but uniform paste. This mixture should be well combined but not completely smooth. Divide it evenly between two bowls as the base for both variations.

Prepare the Tomato Garlic Filling:

Arrange cherry tomatoes, sliced shallots, and garlic on a parchment-lined baking sheet. Drizzle with olive oil and season with ajika, if using, and salt. Toss until evenly coated. Roast at 375°F for 12 to 15 minutes until everything softens and begins to caramelize. Allow to cool for 15 minutes before folding into one portion of the cheese mixture.

Prepare the Spring Vegetables:

Bring salted water to a simmer and blanch asparagus pieces for just 2 minutes until bright green but still firm. Add frozen peas during the final 30 seconds just to defrost them. Immediately transfer to a paper towel-lined plate to stop the cooking and drain excess moisture. This quick blanching preserves the vegetables' vibrant color and texture.

Combine the Fillings:

For the spring version, fold the blanched vegetables, scallions, dill, and coriander into one portion of cheese mixture. For the tomato version, incorporate all the roasted ingredients, including any juices, into the other cheese portion. Each filling should be thoroughly combined but handle gently to maintain texture.

Shape the Khachapuri:

Divide each pizza dough portion in half to create four balls. On a floured surface, shape each ball into a 12-inch oval approximately 6 inches at its widest point. The edges should be slightly thicker than the center, similar to a pizza crust. Transfer to parchment-lined baking sheets.

Fill and Form the Boats:

Spread each filling to within 1 inch of the edges of its respective dough. Fold the edges over the filling, overlapping at the corners, and twist the ends to create the distinctive boat shape. The filling should remain visible in the center while the edges form a secure border.

Apply Finishing Touches:

Brush all exposed dough edges with beaten egg yolk for golden color. Sprinkle sesame seeds on the spring variation edges and dried minced garlic on the tomato variation edges to distinguish between them and add texture and flavor to the crust.

First Bake:

Bake the prepared khachapuri at 375°F for 20 minutes until the filling appears set and the edges begin to brown. The dough should be cooked through but not overly browned as they will return to the oven.

Add the Eggs:

Remove partially baked khachapuri and use the back of a spoon to create a small depression in the center of each boat. Crack a whole egg into each depression and top with a tablespoon of butter. The heat from the filling will help the egg begin to cook immediately.

Final Bake:

Return to the oven for 8 to 10 minutes for runny yolks or 12 to 15 minutes for more set eggs. The whites should be completely opaque while the yolks reach your preferred consistency. The butter will melt, creating a rich sauce when stirred into the filling.

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The roasted tomato version reminds me of my favorite pizza flavors but with an elegant twist. I still remember the first time I served these at a family gathering; my nephew declared it the best cheesy bread he'd ever had as cheese stretched from the khachapuri to his plate.

Make Ahead Options

The cheese mixtures can be prepared up to 24 hours in advance and refrigerated which actually allows the flavors to develop more fully. Let them come to room temperature before assembling the khachapuri. The vegetables can also be prepped ahead but for best texture blanch them just before assembling.

Regional Authenticity

Traditional Georgian khachapuri comes in several regional variations including the boat-shaped Adjaruli style that this recipe follows. While authentic versions typically use a specific Georgian cheese called sulguni, our blend of mozzarella ricotta and feta creates a similar texture and flavor profile that works beautifully with the seasonal additions.

Serving Suggestions

The proper way to eat khachapuri is to immediately stir the hot egg and butter into the cheese filling creating a sauce. Then tear off pieces of the crust and dip them into the mixture. Serve with a simple side salad dressed with lemon vinaigrette to balance the richness or alongside pickled vegetables for a traditional Georgian experience.

Storage and Reheating

Khachapuri is best enjoyed fresh from the oven but leftovers can be refrigerated for up to 2 days. Reheat in a 350°F oven for 10 minutes until heated through. Note that the egg will continue to cook during reheating so the yolk will be fully set rather than runny. To refresh the crust spray or brush with a small amount of water before reheating.

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Frequently Asked Questions

→ What is khachapuri?

Khachapuri is a traditional Georgian bread filled with cheese. This spring variation offers two versions - one with seasonal greens (asparagus and peas) and another with roasted tomatoes and garlic. Both feature a boat-shaped bread with cheese filling and a runny egg center.

→ Can I use homemade dough instead of store-bought?

Yes, you can substitute homemade pizza dough or bread dough for the store-bought version. Just ensure it's properly proofed and elastic enough to shape into the characteristic boat form.

→ What is ajika and can I omit it?

Ajika is a Georgian spice blend typically containing hot peppers, garlic, herbs and spices. It's listed as optional in this recipe, so you can omit it without significantly affecting the outcome. For a similar flavor, you could substitute a pinch of red pepper flakes.

→ How do I know when the egg is perfectly cooked?

The traditional khachapuri egg should have set whites and a runny yolk. Bake for 8-10 minutes after adding the egg for this result. If you prefer a more set yolk, bake for an additional 3-5 minutes, watching carefully to achieve your desired doneness.

→ Can I prepare any components ahead of time?

Yes, you can prepare both filling variations a day ahead and refrigerate them. The roasted tomato mixture and blanched vegetables can also be prepared in advance. However, it's best to shape and bake the khachapuri just before serving for the freshest result.

→ What's the best way to eat khachapuri?

The traditional way to eat khachapuri is to tear off pieces of the bread crust and dip them into the cheesy egg center, stirring the mixture to combine the runny yolk with the hot cheese and butter. It's best enjoyed immediately while hot.