Butternut Squash & Prosciutto Flatbread

This delightfully different flatbread recipe features light and airy puff pastry topped with a scrumptious squash mixture that’s finished with prosciutto slices. It’s a mouthwatering treat that can’t be beat!
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 15 minutes
  • Serves: 4

Recipe

Ingredients

  • 2 tablespoons butter
  • 1/2 small butternut squash, peeled, seeded and cut in half then cut crosswise into 1/8-inch-thick slices (about 3 cups)
  • 1/3 cup chopped walnuts
  • 2 teaspoons chopped fresh sage leaves
  • 1/2 package of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1 1/2 ounce (3 slices) prosciutto, cut into thin strips

Directions

  1. Heat the oven to 400°F.

  2. Heat the butter in a 12-inch skillet over medium-high heat.  Add the squash and cook for 6 minutes or until tender, stirring occasionally.  Add the walnuts and sage and cook and stir for 1 minute.  Season with salt and black pepper.

  3. Unfold the pastry sheet on a baking sheet and roll into a 9x12-inch rectangle.  Prick the pastry sheet thoroughly with a fork.  Spread the squash mixture on the pastry sheet to within 1/2-inch of the edge.  Sprinkle with the prosciutto.

  4. Bake for 15 minutes or until the pastry is golden brown.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

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