Roasted Garlic Flatbread


Roasted Garlic Flatbread | jollycrumbs.com

I have come across a few recipes which stop me in my tracks. This was one such recipe. I was entranced by the cheesy look of this flatbread. Now, this isn’t a traditional flatbread. It is made from puff pastry, so it is incredibly flaky and buttery. It’s also topped with some delicious things. So, if you are searching for a new twist on pizza and flatbread, you have stumbled across the perfect recipe.

There are so many words I could use to explain how delicious this flatbread is. However, the only way to find out if I am telling the truth is for you to make it. I swear, you need to try this. I have said that about quite a few recipes on here, but I would never steer you in a wrong direction. This flatbread is flaky, puffy, cheesy, and full of roasted garlic flavor. This was the first time I’ve ever roasted garlic, and it certainly won’t be the last. Why have I never roasted garlic before? Roasting garlic is so easy, and it creates a wonderful, subtle flavor that raw garlic lacks. Now back to the actual flatbread, make this. I topped delicious puff pastry with mozzarella, Gorgonzola, roasted garlic, thyme, and rosemary. If that isn’t a winning combination, I don’t know what is. I will say I was afraid of the Gorgonzola because blue cheese and I don’t get along. However, this is insanely delicious with Gorgonzola on it. But if you just can’t overcome the Gorgonzola, feel free to add in whatever cheeses you like.

Roasted Garlic Flatbread | jollycrumbs.com

This recipe requires a couple different steps before assembling the flatbread. First we will start with roasting the garlic. Cut the top off the garlic heads, exposing the cloves. I cut about 1/4″ off the top of each garlic head. You just want to have the majority of the cloves exposed. Drizzle each head with a little bit of olive oil. I used ½ tsp oil on each head of garlic. You can use more or less depending on how many cloves are in each head of garlic. Wrap the garlic heads in aluminum foil and place on a baking sheet or put each individual head in the cup of a muffin tin. Cook for 35 to 40 minutes, or until garlic is soft and tender. Allow it to cool to the touch. Once garlic is cool, squeeze the garlic cloves out of each head and into a small bowl. Mash them all with a fork until desired consistency is met. Set aside.

Roasted Garlic Flatbread | jollycrumbs.com

Now we can move on to preparing the puff pastry. Place the thawed puff pastry on the prepared baking sheet. Prick with a fork a few times. Spray the bottom of another baking sheet with nonstick cooking spray. Place this baking sheet on top of the puff pastry, sprayed side on the pastry. This will help the puff pastry from baking up too high before actually making the flatbread. Bake for 10 to 15 minutes, or until bottom begins to brown. Remove puff pastry from oven. Spread the pastry with the mashed garlic. Use as much or as little as you’d like. I tried to spread my roasted garlic thinly across the entire pastry.

Roasted Garlic Flatbread | jollycrumbs.com

Sprinkle with mozzarella, Gorgonzola, rosemary, and thyme. Of course you can use any cheese you prefer. I absolutely love this combination though. Place the pastry back into the oven (without other baking sheet on top) and bake for another 7 to 10 minutes, or until pastry is done baking and cheese is melted. I had to bake mine for slightly longer as the dough wasn’t all the way cooked through. Cut into squares and serve warm.

Roasted Garlic Flatbread | jollycrumbs.com

This is such a delicious flatbread. The roasted garlic is absolutely wonderful. It doesn’t require much work at all, and it is completely worth it. Now, I’ve already said Gorgonzola cheese scares me. In general, I’m not much of a blue cheese fan. However, this flatbread is so much better because of the Gorgonzola. You can definitely play with the flavors and cheeses on this flatbread. The combination of flaky, buttery puff pastry and smooth, creamy cheese is wonderful. I could eat this flatbread all the time. I will most definitely make this recipe again and again. If you are wanting something slightly different than pizza, this is for you. 


Roasted Garlic Flatbread
Total calories: 1,519
Servings: 8

 Ingredients:

  • 2-3 whole heads of garlic
  • 1 tsp olive oil
  • 1 sheet frozen puff pastry, thawed by package instructions
  • 1 cup shredded mozzarella cheese
  • 3 tbsp crumbled Gorgonzola cheese
  • ¼ tsp dry rosemary, chopped (or ½ tsp fresh)
  • ¼ tsp dry thyme, chopped (or ½ tsp fresh)

Directions:

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Cut the top off the garlic heads, exposing the cloves. Drizzle each head with a little bit of olive oil (I used 2 heads and ½ tsp oil on each).
  3. Wrap the garlic heads in aluminum foil and place on a baking sheet or put each head in the cup of a muffin tin. Cook for 35 to 40 minutes, or until garlic is soft and tender. Allow it to cool to the touch.
  4. Once garlic is cool, squeeze the garlic cloves out of each head and into a small bowl. Mash them all with a fork until desired consistency is met. Set aside.
  5. Place the thawed puff pastry on the prepared baking sheet. Prick with a fork a few times.
  6. Spray the bottom of another baking sheet with nonstick cooking spray. Place this baking sheet on top of the puff pastry, sprayed side on the pastry. Bake for 10 to 15 minutes, or until bottom begins to brown.
  7. Remove puff pastry from oven. Spread the pastry with the mashed garlic. Use as much or as little as you’d like. Sprinkle with mozzarella, Gorgonzola, rosemary, and thyme.
  8. Place the pastry back into the oven (without other baking sheet on top) and bake for another 7 to 10 minutes, or until pastry is done baking and cheese is melted. Cut into squares and serve warm.
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