Garden Veggie Ricotta-Gruyere Flatbread

6-8 servings
35 min

Do you have a backyard garden that has just gotten out of hand with veggies and produce? icon


That's OK, and honestly, there are worse problems for us to have. But, if you have been like me, you may be a bit stuck thinking of ways to use all of those veggies. Soups are great, roasting is wonderful, I'll have quiches and frittatas for days...but if you just want something different. I think you'll love this flatbread.


I took half of the working time out of it by using frozen puff pastry. All you do is thaw in the fridge overnight and that stuff is gold. Dice up your veggies and herbs (whatever you have)! Fold in fresh shredded gruyere to your ricotta and spread that on a slightly par-baked puff pastry, top with diced veggies and bake! It's basically a healthy veggie pizza at this point, so who can argue that? This is super easy and will look like you spent hours on it! icon

Garden Veggie Ricotta-Gruyere Flatbread

Recipe details

  • 6-8  servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients

Flatbread

  • 1 sheet of frozen puff pastry, thawed overnight in the fridge
  • 1-1.5 C of fresh garden veggies, chopped (I used onions, carrots, and parsnips)
  • handful chopped fresh herbs (I used parsley, basil)
  • 2 C ricotta cheese
  • 1 C shredded gruyere cheese
  • 1 egg, for egg/water wash
  • salt/pepper

Instructions

Flatbread

Preheat oven to 400 Farenheit
Roll out your thawed puff pastry sheet on a lightly floured surface and thin it out slightly with a rolling pin
Poke some holes in it with a fork
Mix 1 egg with a couple Tbsp water and baste an optional egg/water wash over the top of the puff pastry
Heat chopped veggies in a little bit of oil in a skillet to soften slightly
Bake in heated oven for about 5 minutes
Mix ricotta and gruyere with salt and pepper to taste
Remove from oven and top with cheese mixture and slightly softened veggies
Bake for about 15-20 min depending on your oven. I like to top with herbs after the bake

Tips

  • You can use any veggies/herbs you have on hand
  • I like using ricotta because it spreads so easily, but feel free to omit the gruyere or even add in something different like white cheddar or parmesan.

The Black Cat Kitchen
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