Asparagus and potato flatbread

Local asparagus and the first Jersey Benne potatoes have arrived and when combined in these little flatbreads offer a different twist to this classic partnership.

 

Asparagus and potato flatbread

Photo by Simon Lambert.
Photo by Simon Lambert.
Serves 8

Ingredients

Flatbreads

2 cups wholewheat flour
1 teaspoon salt
½  tsp baking powder
¾ cup warm water
3 Tbsp extra-virgin olive oil

Topping

15-20 spears fresh asparagus
8 sprigs of fresh thyme
4 garlic cloves, sliced thinly
300g Jersey Benne, Agria or Desiree potatoes, cooked whole until tender, drained and cooled
30g fresh parmesan cheese, vintage cheddar, or fresh curds
Sea salt flakes
Cracked pepper
Extra virgin olive oil, for drizzling

Method

Make the flatbreads in a large bowl. Combine the flour, salt and baking powder. Stir in the water and olive oil and knead to form moist dough. Cover with a kitchen towel and let rest for 30 minutes.

Bring a medium-sized pot to the boil.

Snap off the ends of the asparagus (it will snap where most tender) reserve the tender tip and stalk and use the tough stalks for stock. When the water is boiling, cook the asparagus for two minutes, drain immediately and refresh under cold running water, drain and set aside.

Slice the cooked potatoes (leftovers are great for this) into half-centimetre slices.

Heat the oven to 220degC.

Divide the dough into eight balls. On a lightly floured work surface, roll out each ball until it is half a centimetre thick all over, place on baking tray.

Drizzle a little olive oil over the top of each flatbread, place three to five rounds of potato, same of asparagus and a scattering of fresh thyme leaves and garlic slivers, season with salt and pepper. Using a peeler, peel thin long strips of cheese and once again scatter over the flatbreads. Finish with a light drizzle of oil and bake at the top of your oven until golden and crispy. Continue until all flatbreads are done.

To serve, if you like, add a little more freshly shaved cheese, a sprinkle of sea salt and a drizzle of extra-virgin olive oil. Cut into wedges and eat immediately.

 


• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.