Gluten-Free Asparagus Tomato And Cheese Flatbread

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Average Rating: 5 | Rated By: 7 users

In this gluten-free flatbread recipe, it is the mascarpone cheese that accentuates the fresh asparagus and tomatoes. For an impressive appetizer make this super easy asparagus and tomato cheese flatbread. The bread is flavoured with sesame seeds and has a crispy texture on the outside and is soft on the inside. Finished with fresh asparagus and tomatoes cooked in a creamy cheese topping. I have added few thinly sliced fried onions for extra flavour and texture, but they are entirely optional. The recipe may seem complicated, but it takes only about 15 minutes of prep time


  • 1/2 cup white rice flour
  • 2 Tbsp. White sesame seeds
  • 1 Tbsp. Potato flour (not starch)
  • 1/2 tsp. Pure sea salt
  • 1 cup water
  • 1/4 cup extra-virgin olive oil
  • 250 grams mascarpone cheese, at room temperature
  • 1 cup shredded cheddar cheese
  • 2 garlic cloves, minced
  • 1 Tbsp. Extra virgin olive oil
  • 3 - 4 fresh sage leaves, finely chopped
  • 3/4 lb. asparagus stalks, hard part broken off and halved lengthwise
  • 10 cherry tomatoes, halved
  • Sea salt and GF coarse black pepper to taste
  • 1/4 cup grated Parmesan cheese
  • A handful of fried onions (optional)
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  • Preheat oven to 450 F and line a large baking tray with parchment paper
  • In a medium bowl combine first 6 ingredients. Add water and olive oil and mix forming a wet dough. Set aside for 5 minutes the dough will thicken
  • Spread the dough to an oval shape about 1/2-inch in thickness. Bake for 15 minutes
  • While the bread is baking, in a small bowl mix mascarpone and cheddar cheese, garlic, olive oil and sage
  • After 15 minutes of baking the bread, spread the cheese mixture evenly over top
  • Top with asparagus and tomatoes and generously season with salt and pepper. Sprinkle with parmesan cheese. Return to the oven for 12 - 15 more minutes until the cheese is bubbling. Top with fried onions if you wish
  • Note: to make fried onions; fry thinly sliced onions in 1/4 inch of oil over medium-high heat for 3 minutes, turning frequently

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