Phyllo Flat Bread x2: Asparagus & Spring Onion, Grilled Grapes & Fennel / by Kelly Allison

Today's recipes build on the theme of unusual pairings, and continues in the tradition of creating a variety of seasonal toppings for my go-to flat bread. As I've noted before, the base for this recipe is a no-fail crowd pleaser. And it's a blank canvas, so you can create any number of variations to suit your palate, the season, or the theme of your event. Substitute any combination of cheeses, and top with whatever inspires you. I've not done it (yet), but I'm sure you could even create a sweet version for breakfast or dessert. grilled asparagus and spring onion flatbread

PHYLLO FLAT BREAD WITH GRILLED ASPARAGUS + SPRING ONIONS

1 package thick (country style) phyllo dough
1/2 c olive oil
1 bunch tender spring asparagus, washed and ends trimmed
1 bunch spring onions / bulb onions, washed, ends and tops trimmed
1 bunch parsley
2 cloves garlic
1 bunch fresh marjoram
6 oz emmentaler cheese
10 oz goat cheese
2 eggs
salt & pepper to taste
Toss asparagus & spring onions with olive oil and season with salt & pepper. Prepare your grill by greasing the grate & preheating to medium high. Carefully lay the asparagus & onions across the grates, and grill until bright green and char marks appear (2 minutes per side).
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Preheat oven to 350º. In a small bowl, mix together shredded emmentaler, 8 oz goat cheese, eggs, minced garlic, chopped parsley, and salt & pepper. Line a large baking tray with parchment, and unroll the phyllo dough onto a flat surface. Carefully place one sheet of phyllo on the parchment and brush with olive oil, repeat with a second layer. Top phyllo with 1/3 of the cheese mixture. Repeat this process, alternating phyllo & cheese mixture.
Keep a damp towel over the unused phyllo stack to prevent tearing. Brush the top layer of phyllo with olive oil & top with grilled asparagus & onions. Bake in preheated oven for 20 minutes, or until phyllo is golden brown. Gently puncture any air bubbles that cause the phyllo to rise, to let the steam escape. Just before serving, sprinkle the top with goat cheese crumbles & minced marjoram.
Season with salt & pepper to taste. Remove the parchment & flat bread to a cutting board & cut diagonally into
diamond pieces. Can be served warm, or at room temperature.

 

grape fennel flat bread

PHYLLO FLAT BREAD WITH BALSAMIC GRILLED GRAPES, FENNEL, AND THYME

1 package thick (country style) phyllo dough
1/2c balsamic vinegar
1/2 c olive oil
1 bunch red seedless grapes, washed
1 bulb fennel, sliced thin, tops discarded
1 bunch fresh thyme
large handful of chopped walnuts
a hearty chunk of Parmesan, shredded
small log goat cheese
8 oz ricotta
1 egg
salt & pepper to taste
Wash grapes thoroughly and dry carefully to keep grapes on the vine. Mix together balsamic vinegar & olive oil, and marinate the grapes for up to 3 hours.
Prepare your grill by greasing the grate & preheating to medium high. Lay the grape vine atop hot grates, and grill until soft and char marks appear (2 - 4 minutes per side).
Sauté fennel with thyme and olive oil on medium heat until fragrant & tender, about 5 - 8 minutes.
Preheat oven to 350º. In a small bowl, mix together shredded parmesan, ricotta, egg, salt & pepper.
Line a large baking tray with parchment, and unroll the phyllo dough onto a flat surface. Carefully place one sheet of phyllo on the parchment and brush with olive oil, repeat with a second layer. Top phyllo with 1/3 of the cheese mixture. Repeat this process, alternating phyllo & cheese mixture.
Keep a damp towel over the unused phyllo stack to prevent tearing. Brush the top layer of phyllo with olive oil & top with fennel & grapes. Bake in preheated oven for 20 minutes, or until phyllo is golden brown. Just before serving, sprinkle the top with walnuts and goat cheese crumbles.
Season with salt & pepper to taste. Remove the parchment & flat bread to a cutting board & cut diagonally into diamond pieces. Can be served warm, or at room temperature.
enjoy!