This is one of my go to vegetarian meals for my daughter. It is semi pre-made as I use a puff pastry sheet as the flatbread base. The vegetables also are what we like, but feel free to use what you like.

• 1 Puff pastry sheet, thawed halfway

• 1 small tin of tomato paste 

• Half red onion thin sliced

• 2 cloves of garlic

• 1/2 cup Cauliflower florets sliced into thin slices

• 4-5 asparagus stalks cut in half

• 1 handful of spinach

• 1/4 cup corn tin or 1 ear cut off the cobb

• 1/4 cup mushrooms

• 1/4 cup feta cheese or mozzarella

• 1 egg – whisked with a little water

• 1 cup balsamic vinegar

Special tools: Rolling pin, pizza cutter, large sheet pan

Method

• Pre-Heat oven according to pastry directions
• Cut a large piece of Foil and put on countertop.
• Put a small amount of flour on foil
• Put pastry sheet on foil and roll out into a large rectangle. This is a rustic dish so it doesn’t have to be perfect!

• Fold in the edges of the pastry sheet to create a small frame around the flatbread
• Use a fork and make some holes in the pastry and brush on egg wash on the folded sides
• Put foil onto large sheet pan
• Bake in the oven until slightly brown on the interior of the flatbread (about 10 min) remove from the oven.

Assemble flatbread:

• Start by sautéing vegetables in Olive Oil – onion garlic, corn, mushrooms, spinach, asparagus in that order. Season with a seasoned salt mix like Lawry’s (I also find nice seasoning mixes at Marshalls/Home Goods)

Once veggies are cooked but still slightly firm remove from heat.

• Spread the bottom of the flat with tomato paste.
• Layer the vegetables from the pan
• Sprinkle cheese sparingly around
• Put flatbread in oven and bake for another 15 minutes and broil for approx 2 minutes.
• In a small pan boil balsamic vinegar until it reduces into a syrup. Use as a sauce and drizzle over top.