Roasted Garlic Puff Pastry Flatbread (+ Pantry Crashers Video)
The recipe Roasted Garlic Puff Pastry Flatbread (+ Pantry Crashers Video) can be made in roughly 40 minutes. This lacto ovo vegetarian recipe serves 8 and costs $1.0 per serving. One serving contains 371 calories, 7g of protein, and 30g of fat. A mixture of shredded mozzarella cheese, salt and pepper, fresh thyme, and a handful of other ingredients are all it takes to make this recipe so delicious. 9983 people have tried and liked this recipe. It is brought to you by Mother Thyme. With a spoonacular score of 53%, this dish is solid. If you like this recipe, take a look at these similar recipes: Banana Pineapple Coconut Smoothie (+ Pantry Crashers Video), Slow Cooker Beef and Broccoli (+ Pantry Crashers Video), and Mixed Berry and Mascarpone Puff Pastry Flatbread.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1/4 cup balsamic vinegar
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh thyme. chopped
3 tablespoons crumbled gorgonzola cheese
Olive oil
1 sheet of puff pastry, thawed per package instructions
Salt and pepper
1 cup shredded mozzarella cheese
2-3 whole heads of garlic
Equipment:
oven
aluminum foil
baking sheet
muffin tray
sauce pan
Cooking instruction summary:
Preheat oven to 400 degrees.Cut the top of garlic, exposing cloves, Drizzle with olive oil and a pinch of saltWrap garlic in aluminum foil and place on a small baking sheet or place each garlic head in a muffin tin. Cook for 35-40 minutes until soft and tender. Allow to cool to touch.Once cool squeeze garlic out of cloves and mash with a fork until desired consistency. Set aside.Place puff pastry on a parchment lined baked sheet and prick with a fork.Spray the bottom of another baking sheet and place on top of puff pastry. This helps to keep the puff pastry flat. Bake for 10-15 minutes until bottom begins to brown. Remove baked puff pastry from oven. Spread with mashed garlic. Sprinkle with mozzarella cheese, crumbled gorgonzola cheese, rosemary and thyme. Place back in the oven without the baking sheet on top and bake for another 7-10 minutes until cheese is melted. Cut into squares and serve.Heat balsamic vinegar and rosemary sprig in a small saucepan over medium heat. Bring to a low boil and stir occasionally until liquid reduces by has and thickens. Remove rosemary sprig and drizzle over flatbread or serve on the side.
Step by step:
1. Preheat oven to 400 degrees.
2. Cut the top of garlic, exposing cloves,
3. Drizzle with olive oil and a pinch of salt
4. Wrap garlic in aluminum foil and place on a small baking sheet or place each garlic head in a muffin tin. Cook for 35-40 minutes until soft and tender. Allow to cool to touch.Once cool squeeze garlic out of cloves and mash with a fork until desired consistency. Set aside.
5. Place puff pastry on a parchment lined baked sheet and prick with a fork.Spray the bottom of another baking sheet and place on top of puff pastry. This helps to keep the puff pastry flat.
6. Bake for 10-15 minutes until bottom begins to brown.
7. Remove baked puff pastry from oven.
8. Spread with mashed garlic. Sprinkle with mozzarella cheese, crumbled gorgonzola cheese, rosemary and thyme.
9. Place back in the oven without the baking sheet on top and bake for another 7-10 minutes until cheese is melted.
10. Cut into squares and serve.
11. Heat balsamic vinegar and rosemary sprig in a small saucepan over medium heat. Bring to a low boil and stir occasionally until liquid reduces by has and thickens.
12. Remove rosemary sprig and drizzle over flatbread or serve on the side.
Nutrition Information:
covered percent of daily need
