Garlic Scapes are whimsical, curly flowering stems that grow up from the bulb of the garlic plant. I trim them off about two to three weeks before harvesting the garlic bulbs. Many people use them as an addition to a bouquet of flowers, in stir-fry dishes, finally chopped and added to a morning egg scramble, or in just about any dish where garlic is used. They are milder in taste than a clove of garlic and may be chopped similar to a green onion or left whole on top of a frittata or flat bread. If you don’t grow your own garlic, you may find them at your local farmer’s market during the months of June or July. I highly recommend picking up a bunch and experimenting with these seasonal little scapes.
As many of you know, who follow me on Instagram, I love to garden. This year I went a little out of my vegetable comfort zone and tried a few new ones. Broccolini, Chinese lettuce, sorrel, and leeks are a few of my newer additions. And so far, I think they may remain in future planting beds. I pulled my first head of garlic today and I must say, I was thrilled to see it actually looked like a head of garlic! I’m not quite sure what I was expecting but for some reason I didn’t expect to see such a beautifully grown head.
With many possibilities for garlic scapes, I finally settled on creating a flatbread with pesto, broccolini, mushrooms and Boursin cheese. I also decided to throw some chopped marigold leaves and a farm fresh egg for a pop of color.
The key to a good flatbread is a hot cast iron skillet. Place it in a hot oven prior to covering it with the dough and then the remaining cook time will be strictly under the broiler.
The farm fresh egg will go on the last five minutes of baking and then voila! You have a beautifully delicious flatbread that may be served for any meal. The crust is made from cauliflower and almond flour, making it perfect for a gluten-free or paleo diet.
The egg is certainly optional but if you are serving this dish for breakfast, it is a must. Enjoy!
Broccolini, Garlic Scape and Pesto Flat Bread
This gluten-free, keto friendly recipe will be sure to please no matter for breakfast, lunch or dinner. Garlic scapes and shiitake mushrooms are perfect toppings for this Broccolini, Garlic Scape and Pesto Flatbread.
- 1/4 cup Parmesan
- 1/3 cup Almonds or Walnuts
- 1/2 cup Garlic Scapes (stems only, reserve about 5)
- 1/2 Medium Lemon (juice from)
- 1/4 teaspoon Sea Salt
- 1/2 cup Extra Virgin Olive Oil (or avocado oil)
- 2 cups Basil Leaves (lightly packed)
- 6 Shiitake Mushrooms (sliced in half)
- 1 cup Broccolini flowerettes (chopped)
- 1 carton Boursin Cheese (shallot & chive variety)
- 1 Large egg (farm fresh)
- 3 Medium Marigold Heads (petals roughly chopped)
- 5 heads Garlic Scapes
- 2 tablespoons Ghee (or avocado oil)
- 1 cup Almond Flour
- 1 cup Cauliflower Rice (or finely chopped)
- 2 tablespoons Coconut Flour
- 1/2 cup Pamesan Cheese (shredded)
- 1/2 teaspoon Sea Salt
|(Preheat oven to 425 degrees) Place all ingredients for pesto in a food processor or high powered blender. Blend all ingredients until course paste forms. Remove pesto from blender and set aside.
|Place all ingredients for flatbread in a food processor or high powered blender. Blend just until dough begins to form. Remove and roll into a dough ball. Set aside.
|Place low-edged cast iron skillet in a 425 degree oven to heat skillet for 10 minutes.
|Prepare topping ingredients by chopping broccolini and mushrooms. Coarsely chop marigold petals.
|Remove hot skillet from oven using a heavy pot holder. Turn oven off.
|Place ghee in hot skillet and cover inside base and sides completely.
|Place dough in center of skillet and quickly spread evenly with fingers until all base is covered.
|Place pesto on dough and spread evenly to cover all but edges of dough.
|Evenly distribute chunks of Boursin cheese around the flatbread.
|Evenly distribute broccolini, mushrooms and garlic scapes.
|Salt and pepper evenly over the top.
|Place in center of oven on low broil. Bake for 15 minutes or until crust is a light golden brown.
|Remove from oven and crack fresh egg into center. Return to oven and bake for additional 5 minutes or until desired egg is done.
|Remove from oven and sprinkle chopped marigold petals randomly on top. Slice and serve immediately.