Roasted Garlic Puff Pastry Flatbread
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
Ingredients
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- 2–3 whole heads of garlic
- Olive oil
- 1 sheet of puff pastry, thawed per package instructions
- 1 cup shredded mozzarella cheese
- 3 tablespoons crumbled gorgonzola cheese
- 1/2 teaspoon fresh rosemary, chopped
- 1/2 teaspoon fresh thyme. chopped
Balsamic Reduction (optional)
- 1/4 cup balsamic vinegar
- 1 small sprig fresh rosemary (optional)
- 1/2 teaspoon fresh thyme. chopped
- Salt and pepper
Instructions
- Preheat oven to 400 degrees.
- Cut the top of garlic, exposing cloves, Drizzle with olive oil and a pinch of salt
- 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.
- 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.
Balsamic Reduction (optional)
- 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.