Flatbread Pinwheels
These vegan flatbread pinwheels have a baked potato-and-zucchini base filled with cream cheese, caramelized onions, sun-dried tomatoes and arugula. Roll, slice and serve them as an appetizer or light lunch.
Servings 6
Calories 310kcal
Cost $12
Equipment
- Box grater
- Large mixing bowl
- Full-size baking sheet
- parchment paper
- Spatula
- Knife
Ingredients
Base Ingredients:
- 3 medium potatoes
- 1 medium zucchini
- ¾ cup all-purpose flour see gluten-free note
- ⅓ cup water
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil optional, for brushing
Toppings:
- ¾ cup vegan cream cheese
- ⅓ cup caramelized onions prepared and cooled
- ⅓ cup sun-dried tomatoes drained if oil-packed, finely chopped
- 1 cup fresh arugula
- Drizzle of balsamic cream or glaze
Instructions
- Preheat: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Grate: Grate the potatoes and zucchini using a box grater. If liquid collects in the bowl, pour off the excess before mixing.
- Mix: Mix the flour, water, salt and pepper in a large bowl. Add the grated vegetables and stir until evenly coated in a cohesive, spreadable mixture.
- Spread: Press the mixture into an even, thin rectangle on the lined baking sheet. Close any gaps and keep the center as thin as the edges. Brush with the olive oil, if using.
- Bake: Bake for 25 to 30 minutes, until the edges are golden and the center is cooked and set. The sheet should hold together but still bend; avoid baking it dry and brittle.
- Cool and spread: Let the flatbread cool until no longer hot, keeping it on the parchment. Gently loosen it from the paper, then spread with the vegan cream cheese.
- Fill: Distribute the arugula, cooled caramelized onions and finely chopped sun-dried tomatoes evenly over the cream cheese. Leave a small border at the far edge and add a light drizzle of balsamic glaze.
- Roll: Starting at a short edge, roll the flatbread into a snug log. Use the parchment to lift and guide it, peeling the paper away as you roll.
- Slice and serve: Place seam-side down and use a sharp knife to cut into 1 to 2 inch (2.5 to 5 cm) pinwheels. Serve soon after assembling for the best texture.
Notes
Timing and texture: Use prepared caramelized onions; cooking them from scratch takes extra time. Cool the base before filling, and keep the onions, tomatoes and greens well drained.
Gluten-free: A 1:1 all-purpose blend with a binder is a more suitable starting point than almond or rice flour alone, but this variation has not been tested here.
Make ahead: Refrigerate the base and fillings separately up to a day ahead, then assemble close to serving. Refrigerate leftovers promptly and use within 2 days.
Nutrition: The calorie figure is an approximate estimate per serving, with the batch divided into 6 servings. Potato size, cream cheese brand, optional oil and glaze affect the result.
Nutrition
Calories: 310kcal