pen rainbow

Tuesday, May 31, 2016

Tuesday's Cupboard—Asparagus & Potato Flatbreads

A tasty recipe inspired by Martha Stewart online 

I've modified this recipe by adding Mrs. Dash herb seasoning to the potatoes-asparagus mixtures and by using pre-made naan flatbreads instead of frozen pizza dough.  I've adjusted the cooking times to accommodate.  I've also pre-cooked the potatoes.  I like to use crumbled goat cheese instead of the non-crumbled tube variety.


asparagus & potato flatbreads

A little labor intensive, but so worth it!

simplified...
  • buy crumbled goat cheese in containers
  • skip the frozen pizza dough; use ready-made naan flatbreads sold in the bread aisle


ingredients
  • 4 naan flatbreads 
  • extra-virgin olive oil
  • kosher salt
  • cracked black pepper
  • Mrs. Dash salt-free garlic & herb seasoning
  • 2 large Yukon gold potatoes, peeled & thinly sliced
  • 1 lb. large asparagus stalks, trimmed & thinly sliced with a vegetable peeler
  • 2 containers crumbled goat cheese (about 1-1/2 cups)

make it!


Asparagus-and-Potato Flatbread | Everyday with Sarah Carey, published on 20 April 2012




Preheat oven to 400°F

Skip making the frozen pizza dough.  Use naan flatbreads, instead.  Lightly brush the tops of the flatbreads with olive oil.


Potatoes  Meanwhile, wash, peel & slice the potatoes.  Toss in olive oil with 1 tsp. of Mrs. Dash, a sprinkle of kosher salt & some cracked black pepper.  Arrange in a single layer on a Silpat baking sheet.  Precook the potatoes on 400° for 8-10 mins. Check for doneness after 8 minutes.  They should be tender throughout.


Asparagus  While the potatoes are cooking, clean & trim the asparagus sprigs.  Use a sharp potato peeler to slice each asparagus into slivered pieces.  Cut up any long pieces into 3" segments.  Toss the asparagus in olive oil, Mrs. Dash, a little kosher salt & some cracked black pepper.    

Use fatter asparagus to make shredding easier
(These skinny ones worked just fine, however)

Assembly  When the potatoes are done, remove them from the cooking sheet & arrange on the flatbreads in hinged layers so that none of the potatoes are completely covered.

Creamy roasted Yukon gold potatoes arranged on flatbreads

Place the flatbreads back onto the Silpat & top each one with an even distribution of shredded asparagus.  Drizzle with olive oil.    

Top each flatbread with crumbled goat cheese. 

Cook  Pop the flatbreads into the 400° oven & cook for 12 minutes until asparagus is crisp-tender & the goat cheese has begun to brown. 
Watch them because the bread burns easily!  Check after 10 minutes.  If the bread starts to burn, remove the flatbreads from the oven, move to individual plates, and zap each flatbread for 2 mins. to heat through.

Serve  Use a pizza cutter or sharp knife to cut into wedges.  

bon app├ętit!