Two Potato Flatbread (gluten-free)

Crust:

2 1/2 cups all purpose gluten-free biscuit and baking mix (I used Bob's Red Mill)

5 tablespoons butter, frozen and cut into small cubes

1/4 cup fresh parmesan cheese, grated

1 teaspoon sugar

1 teaspoon salt

Ice water 

Place all the ingredients in a food processor and pulse until it resembles crumbs. Add enough ice water to bring it together (about 5 to 6 tablespoons). 

With floured hand press into 16 by 12" cookie sheet.

Refrigerate while you prepare the filling.

Filling:

1 large cooked red potato or two medium size, slice into thin discs

1 large cooked sweet potato, remove skin and slice into thin discs

1 small red onion, thinly sliced

Handful cherry tomatoes or sliced red peppers

1 tablespoon capers

1/2 handful fresh basil, chopped

1/2 handful fresh parsley, chopped

4 tablespoons black olive tapenade

4 tablespoons sweet potato puree

4 tablespoons softened cream cheese

4 tablespoons freshly grated parmesan cheese

Pure olive oil

Sea salt and black pepper

2 tablespoons milk (for crust)

Preheat oven to 350 F.

Combine tapenade, sweet potato, cheese, and cream cheese. Add 2 tablespoons of olive oil. Season to taste with sea salt and black pepper. Brush generously over the base of the crust. 

Arrange veggies on the tart by alternating potato and sweet potato slices. Scatter onions, capers, and red peppers or tomatoes over the top followed by fresh herbs. Season with sea salt and black pepper. Drizzle a generous amount of extra virgin olive oil over the vegetables and brush the edges with milk.

Bake for 20 to 30 minutes or until the crust is cooked and veggies are crispy on top.

Enjoy!

Chicken Vegetable Flatbread

Crust:

2 cups all purpose unbleached flour

1 cup butter, frozen and cut into small cubes

1/4 cup fresh parmesan cheese, grated

1 teaspoon sugar

1 teaspoon salt
Ice water

Place all the ingredients in a food processor and pulse until it starts to come together. Add enough water to form a dough. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Roll out pastry dough. Place in a prepared 16" by 11" inch cookie sheet pan. Refrigerate while you prepare the vegetables.

Filling:

1/2 cup cherry tomatoes

1 cup cooked shredded chicken

1 cup baby spinach

1 cup baby artichoke hearts, cut into quarters

1/2 large white onion, sliced

1/4 cup goat cheese crumbles

1/2 cup pesto

extra virgin olive oil

Sea salt and black pepper

2 tablespoons milk (for crust)

Preheat oven to 400 F.

Brush pesto generously over the base of the crust. Arrange the rest of the ingredients (refer to picture) leaving 2" around the edge clear. Season with sea salt and black pepper. Drizzle a generous amount of extra virgin olive oil over the vegetables. Scatter goat cheese crumbles over the top. Roll the edge in to meet the veggies (refer to picture) and brush with milk.

Bake for 20 to 30 minutes or until vegetables are cooked and crust a golden color.

Remove from oven. Serve hot.