Roasted Kale and Beet Flatbread
I didn't make the dough, lets be clear. I used pastry dough which can be found in the frozen food section at your grocery store. The difference is bread dough will be too dense for this recipe, you want the buttery flakiness crunch of pastry dough, trust me.
Ingredients
1 small red onion
1 jar of cooked beets
olive oil
1 sheet of pastry puff
flour for dusting
2 cloves of garlic
3 cups chopped kale
1/4 cup pine nuts
goat cheese, blue cheese or feta
Salt & Pepper to taste
Directions
Preheat oven to 425F. Take pastry puff out of the freezer to thaw. About 20min or according to package. Cut the onion into wedges. Put on gloves- drain beets (if in a jar) and cut into cubes. In a medium bowl combine onion and beets, drizzle with olive oil, toss to coat. Season S&P. Line a baking sheet with parchment paper and arrange mixture in single layer and bake 20min.
On a lightly floured surface, unroll puff pastry (is ok if it breaks) and use a rolling pin to thin out. It should fit onto a parchment lined baking sheet of your choosing. Use a fork and pierce it all over. It's going to puff up. Put in the oven with 15min left on the vegetables until golden brown.
Take a large skillet, on medium high drizzle with olive oil. Add the garlic and cook 1 min. Stir so it doesn't burn. If you can add kale, you may have to work in batches depending on the size of your pan. Stir often so it's cooks and wilts, 5min. S&P
Remove vegetables and pastry puff from oven, use a fork to press down any sections that have puffed up too much. Top pastry puff with the garlic kale, roasted vegetable and sprinkle the pine nuts and cheese over it. Broil in oven for 2min until golden.
Cut into squares and serve. Enjoy!
