This flaky puff pastry garlic flatbread will be an absolute showstopper at every family gathering. Whether you pick a cheesy mushroom option or a spinach artichoke, this flatbread is so tasty and easy to make.
I am a huge fan of store-bought puff pastry, especially the Pepperidge Farm brand. Whether you want to make a sweet or sour dish, it goes well with everything. Flaky, garlicky, and buttery pastry flatbread…yum!!!
If you’re looking for some mouth-watering breakfast ideas, you can’t go wrong with a heavenly cast iron quiche or some irresistible ham and cheese turnovers. They’re both delicious options that will leave you satisfied and energized for the day ahead.
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Ingredients
Here is the complete list of all ingredients needed for this recipe. For precise measurements, please look at the recipe card.
- Puff pastry: I loooove puff pastry! In this recipe, I used store-bought pastry. Pepperidge Farm puff pastry is my favorite brand, and I use it for many recipes, sweet or sour.
- Unsalted butter: We are using butter as a base. We’ll need room temperature butter, so leave it on the counter while preparing other ingredients.
- Minced garlic: Besides the flavor, garlic will add a fantastic smell to the flatbread.
- Dried parsley and basil leaves: Adding flavor.
- Grated mozzarella cheese: Mozzarella is one of my favorite cheeses.
- Grated parmesan cheese: Another great cheese option for this flatbread recipe.
- Fresh Bella mushrooms: Adding texture and flavor. In combination with cheese, it’s so yummy.
- Salt and pepper: Adding flavor.
- Frozen spinach: Spinach, packed with vitamins and minerals, is an excellent option for this flatbread recipe.
- Artichoke hearts: They are nutritious, providing an excellent source of fiber, folate, and vitamins, such as vitamin K, vitamin C, etc. Artichokes are a great source of antioxidants, which may help with many health risks. Also, they taste delicious.
- Green onions: Adding texture and flavor. Also, green onions are rich in vitamins.
- Feta cheese: Besides the great taste, feta cheese contains friendly bacteria known to promote immune and digestive health, as well as their anti-inflammatory effects.
Why You’ll Love This Recipe
- Customizable: I included two versions of this flatbread, but the options are endless. You can experiment with what you have in your fridge or what you prefer.
- Flavor and texture: This flatbread is so flaky and delicious. The flavor combo of the toppings will affect the taste. If making any ingredient modifications, please don’t add anything that will have excess water. That will make the pastry soggy, and we don’t want that.
Equipment and Tools Needed
- Rolling pin
- Knife
- Bowls
- Measuring cups and spoons
- Baking pan
- Cheese cloth or cloth napkin
Instructions
I love both of these flatbread options, but if you prefer one over the other, you can definitely make only that option or double the recipe and use both sheets of pastry for that option as well.
Step 1: Thaw two pastry sheets at room temperature for 40 minutes or until easy to handle. Take the frozen spinach and leave it at room temperature.
Step 2: While waiting for the pastry to thaw, prepare all other ingredients. Take the butter from the fridge and leave it on the counter to soften. Mince the garlic, wash, and cut mushrooms into thin pieces. Drain and chop the artichoke hearts, then squeeze them dry. Chop the green onions.
Step 3: Mix the butter and minced garlic to prepare cheesy mushroom flatbread. Add mozzarella cheese and parmesan cheese. Add dry parsley, basil, salt, and pepper and mix until combined. Set aside. Cut one of the pastry sheets in half (lengthwise).
Step 4: Create a border around the edge of the pastry. You will do that by scoring the pastry with a knife about ½ inch from the edge of the pastry. Score the pastry halfway through the thickness of the pastry. Spread half of the butter mixture over each piece of pastry on the inside of the scored border.
Step 5: Add sliced mushrooms to both pieces of pastry. Put both pieces of pastry on the baking pan.
Step 6: To prepare the spinach artichoke flatbread, start mixing the butter and minced garlic. Set aside. Repeat the process for the second pastry sheet. Cut into two pieces, score the edges, and put them on a baking pan. Using a cheesecloth, or any cloth napkin, squeeze as much water as possible from both the spinach and chopped artichokes (I used two separate napkins).
Step 7: This process is crucial because the pastry will be soggy if you skip this step. Combine spinach, artichokes, green onions, feta cheese, salt, and pepper in a medium-sized bowl. Spread half of the butter mixture over each piece of pastry on the inside of the scored border. Then, spread half of the spinach artichoke mixture over each piece of pastry.
Step 8: Bake all four pieces of pastry together for 10 minutes, then raise the temperature to 400 Fahrenheit while keeping the flatbreads in the oven. Bake for another 10 minutes. Then broil for 2 minutes. Make sure to keep an eye on the pastry because it can burn quickly. Remove from the oven and cut into smaller pieces. Transfer them to the wire rack and let cool for a few minutes. Enjoy!
Other Recipes You’ll Love
- Phyllo Potato Pie
- Gibanica – Serbian Cheese Pie
- Tuna Egg Salad
- Savory Sandwich Cake
- Ham and Cheese Puff Pastry Turnovers
- Crustless Ham and Cheese Quiche
- Homemade Crepes Recipe
- Avocado Toast with Balsamic Glaze
Related
Looking for other recipes like this? Try these:
Recipe
Puff Pastry Garlic Flatbread – 2 Ways
Ingredients
Cheesy Mushroom Flatbread
- 1 sheet puff pastry
- 2 tablespoon unsalted butter
- 2 cloves minced garlic
- 1 tablespoon dried basil leaves
- ½ cup grated mozzarella cheese
- ¼ cup grated parmesan cheese
- 4 oz fresh bella mushrooms (sliced)
- salt and pepper to taste
Spinach Artichoke Flatbread
- 1 sheet puff pastry
- 2 tablespoon unsalted butter
- 2 cloves minced garlic
- 8 oz frozen spinach (thawed, drained and squeezed dry)
- 6 oz marinated artichoke hearts (drained, chopped and squeezed dry)
- ¼ cup chopped green onions
- 4 oz crumbled feta cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Thaw 2 pastry sheets at room temperature for 40 minutes or until easy to handle. Take the butter from the fridge and leave it on the counter to soften.
- Preheat the oven to 350 Fahrenheits. Place parchment paper on a baking pan.
- To prepare cheesy mushroom flatbread, start mixing the butter and minced garlic. Add mozzarella cheese and parmesan cheese. Add dry parsley, basil, salt, and pepper and mix until combined. Set aside. Take one of the pastry sheets and cut it in half (lengthwise). Create a border around the edge of the pastry by scoring the pastry with a knife – about ½ inch from the edge of the puff pastry. Score the pastry halfway through the thickness of the pastry. Spread half the butter mixture over each piece of puff pastry on the inside of the scored border. Put both pieces of pastry on the baking pan.
- To prepare the spinach artichoke flatbread, start mixing the butter and minced garlic. Set aside. Repeat the process for the second pastry sheet. Cut into two pieces, score the edges, and put on a baking pan. Using a cheesecloth or any cloth napkin, squeeze as much water as possible from both the spinach and chopped artichokes. This process is crucial because the pastry will be soggy if you skip this step. In a medium-size bowl, combine spinach, artichokes, green onion, feta cheese, salt, and pepper. Spread half of the butter mixture over each piece of pastry on the inside of the scored border. Then, spread half of the spinach artichoke mixture over each piece of pastry.
- Bake all four flatbreads together for 10 minutes, then raise the temperature to 400 Fahrenheits while keeping the flatbreads in the oven. Bake for another 10 minutes and then broil for 2 minutes. Make sure the pastry does not burn.
- Remove from the oven and cut into slices. Transfer the flatbreads to the wire rack. Let cool for a few minutes. Enjoy!
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