Description
This vibrant recipe features ripe tomatoes baked with crumbled feta cheese and aromatic dukkah spice blend, served alongside freshly baked flatbreads. The dish combines juicy roasted tomatoes with the crunchy, nutty flavors of dukkah, perfect as a flavorful appetizer or a light meal.
Ingredients
Scale
Dukkah
- 2 tbsp sesame seeds
- 25g pistachios, shelled and roughly chopped
- 25g hazelnuts, skinned and roughly chopped
- 4 tsp sesame seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp caraway seeds
Baked Tomatoes with Feta & Dukkah
- 1kg mixture of medium and large ripe tomatoes
- 1 tsp caster sugar (optional)
- 4 tbsp extra virgin olive oil
- 150g feta, crumbled
- 4 tbsp dukkah (prepared from above)
- parsley and mint leaves, to serve
Flatbreads
- 500g strong white bread flour, plus extra for dusting
- 1 tsp fast-action dried yeast
- 1 tsp caster sugar
- 1 tsp fine sea salt
- 2 tbsp olive oil
- 2 tbsp sesame seeds
Instructions
- Prepare the dukkah: Stir together the sesame seeds, pistachios, hazelnuts, coriander seeds, cumin seeds, and caraway seeds in a bowl and set aside.
- Make the flatbread dough: In a large bowl, combine the strong white bread flour, fast-action dried yeast, caster sugar, and fine sea salt. Add 300ml lukewarm water and mix until a soft, sticky dough forms. Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth.
- Proof the dough: Return the kneaded dough to the bowl, cover with a clean cloth, and place in a warm spot. Let it prove until doubled in size, about 1 hour.
- Shape and bake the flatbreads: Preheat the oven to 220°C (200°C fan) / gas mark 7. Divide the dough into four pieces, roll each into a ball, then roll out into rough ovals about 4mm thick. Place the dough ovals on two large non-stick baking trays. Brush with olive oil and sprinkle evenly with sesame seeds. Bake for 15 minutes until golden and firm. Transfer to a wire rack to cool.
- Prepare the tomatoes: Keep the oven at 220°C (200°C fan) / gas mark 7. Halve the tomatoes through the equator and arrange them cut-side up in a large ovenproof dish. Season with sea salt, black pepper, and optionally caster sugar. Drizzle with olive oil.
- Add feta and dukkah: Sprinkle crumbled feta and the prepared dukkah evenly over the tomatoes.
- Bake the tomatoes: Place the dish in the oven and bake for 20-25 minutes until the tomatoes are tender and juicy, and the feta is golden but not overly browned.
- Serve: Remove from the oven and let rest for 5 minutes. Scatter fresh parsley and mint leaves over the top. Serve warm with the freshly baked flatbreads on the side.
Notes
- To stretch this dish further, you can add florets of broccoli or cauliflower to the ovenproof dish alongside the tomatoes before baking.
- Use a mix of medium and large ripe tomatoes for varied texture and flavor.
- The optional caster sugar helps balance the acidity of the tomatoes if desired.
- Dukkah can be made in advance and stored in an airtight container for up to two weeks.
- Ensure the oven is fully preheated before baking to get the best rise and crust on the flatbreads.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Keywords: baked tomatoes, feta, dukkah, flatbread, Middle Eastern, vegetarian, roasted tomatoes, appetizer, homemade bread
