Garlic Confit + Garlic, Pear, and Brussels Sprout Flatbread

If you like roasted garlic, you will also like garlic confit. Confit is an old method of preserving food, done by covering the food in fat and cooking it over low heat. It’s best known as a technique to use for meat, specifically duck, but can be used for fruits and vegetables as well.

Garlic Confit

• 3 heads garlic, peeled
• 1 cup olive oil

1. Place the garlic in a small pot and cover with the oil. Set over medium heat until the oil starts simmering and reaches 200°F. Reduce heat to low and keep at around 200°F. Simmer for 45 minutes, then remove from heat. Allow to cool slightly. Spoon the garlic into an airtight container, cover with the oil, and refrigerate.

The confit will keep in the refrigerator for 2 weeks. This makes twice the amount needed for the flatbread. Save the rest to use as you please. This Saveur video shows an easy way to peel large amount of garlic at once.

Garlic, Pear, and Brussels Sprout Flatbread

• 2 Udi’s Gluten-Free Thin Pizza Crusts
• ½ portion of garlic confit (from above)
• 2 ounces Brussels sprouts, ends trimmed, sliced in half lengthwise, then thinly sliced
• ½ red D’Anjou pear, cut in ¾-inch chunks
• coarse sea salt

1. Preheat the oven to 375ºF. Mash the garlic with a little bit of oil until it forms a paste.
2. Spread the garlic paste over the crusts. Evenly divide the Brussels sprouts and pear between the crusts. Place in the oven and bake for 12 minutes, until the edges are starting to brown. Remove and slice into triangles. Sprinkle lightly with the sea salt. Serve immediately.

Serves 8-10

This recipe is being shared in Allergy Free Wednesday and Gluten Free Fridays.