Two months ago, I traveled up to Southwest Harbor, Maine to film a vendor to be featured in a new The Clean Food Club video (video drops in a couple weeks!). I had never visited that part of Maine before so I did some exploring. I stayed at the Aysgarth Station, which prepared a beautiful breakfast in the morning featuring locally sourced, Maine ingredients. I also bought two small bottles of basil olive oil and red apple balsamic vinegar from Fiore, an artisan olive oil and vinegar producer in Bar Harbor, ME. Today, I’m using them both to make an asparagus potato flatbread.
If you buy fresh and seasonally, there are only two weeks when you’ll get a cross-over of asparagus (spring) and potatoes (winter). I picked up some small potatoes from Oakdale Farms, and this will be the last week that they’ll be available. This recipe, adapted from Martha Stewart, calls for goat cheese, but there aren’t any goat cheese vendors at the Natick Farmers Market. I used feta cheese from Narragansett Creamery because their feta is very creamy and doesn’t taste as sharp as the feta you buy from a grocery store. I substitute their feta cheese in a lot of recipes that I make, I highly recommend you keep some on hand.
The original recipe calls for pizza dough, but I like flaky Pillsbury crust for flatbreads. If you want to make this a little more hearty, however, I’d recommend sticking with a pizza dough crust. Lastly, the original recipe doesn’t call for a drizzle of balsamic over the top, but I think it adds a nice finish. I’ll be serving it up with grilled vegetables and chicken today since it’s so beautiful outside.
Asparagus Potato Flatbread
Total time: 45 minutes
Makes 5 servings
In My Basket
1 bunch of Asparagus (from Freitas Farms, Middleborough MA)
2 small Potatoes (from Oakdale Farms, Rehoboth MA)
1/2 cup of Salty Sea Feta (from Narragansett Creamery, Providence RI)
3 tbsp Basil Olive Oil (from Fiore, Bar Harbor ME)
1 tbsp of Red Apple Vinegar (from Fiore, Bar Harbor ME)
From the Pantry
1 roll Pillsbury Pie Crust, thawed
Salt and pepper to taste
- Preheat oven to 500° degrees. Wash and thinly slice the potatoes, place in a medium bowl. Toss the potato slices with 1 tbsp olive oil, and season with salt and pepper.
- Roll out the thawed crust and brush with 1 tbsp olive oil. Arrange potatoes in a single layer on the dough. Bake in preheated oven until edges are just golden brown and the potatoes are beginning to crisp, about 12 minutes, and turn the sheet halfway through. Remove from oven and reduce heat to 450° degrees.
- While the dough bakes, cut the asparagus in half lengthwise, place in bowl. Toss the asparagus halves with 1 tbsp olive oil, and season with salt and pepper. Top the dough with the asparagus, then return the sheet to the oven. Bake until asparagus is crisp and tender, about 5 minutes. Sprinkle with cheese, then bake for another 3 minutes. Pull from oven and set aside to cool.
- Place cooled flatbread on a serving platter, drizzle with balsamic vinegar. Cut into wedges. Enjoy!
Alice Kathryn Richardson is a new media photojournalist and creator of The Clean Food Club. She previously spent two years working on Deserts in the District, a series of short-form documentaries exploring food access and hunger in Washington, DC. Follow her on Twitter @AKR_Pictures.