Vegetarian Flatbread – Quick & Delicious!

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

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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!

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  • 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.

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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)

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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.

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