Roasted Garlic Puff Pastry Flatbread

• Vegetarian
• Gluten free

• Produce

  • 2 whole heads Garlic
  • 1/2 tsp Rosemary, Fresh
  • 1 small sprig Rosemary, Fresh
  • 1 tsp Thyme, fresh

• Condiments

  • 1/4 cup Balsamic vinegar

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 3 tbsp Gorgonzola cheese
  • 1 cup Mozzarella cheese

Found on motherthyme.com

Description

Ingredients

• 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
• ½ teaspoon fresh rosemary, chopped
• ½ teaspoon fresh thyme. chopped
• ¼ cup balsamic vinegar
• 1 small sprig fresh rosemary (optional)
• ½ teaspoon fresh thyme. chopped
• Salt and pepper

Directions

• 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.
• 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.