Baked Tomatoes with Feta & Dukkah Served with Homemade Flatbreads Recipe

Introduction

Baked tomatoes with feta and dukkah is a simple, flavorful dish perfect for sharing. Juicy roasted tomatoes topped with crumbly feta and crunchy, aromatic dukkah create a delightful combination complemented by homemade flatbreads. It’s ideal as a warm snack or light meal.

Ingredients

• 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 (see below)
• Parsley and mint leaves, to serve
• 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
• 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

Instructions

1. Step 1: Prepare the dukkah by stirring together pistachios, hazelnuts, 4 tsp sesame seeds, coriander seeds, cumin seeds, and caraway seeds. Set aside.
2. Step 2: For the flatbreads, combine flour, yeast, sugar, and salt in a large bowl. Add 300ml lukewarm water and mix to form a soft, sticky dough.
3. Step 3: Turn the dough onto a floured surface and knead for 5 minutes until smooth. Return to the bowl, cover, and leave in a warm place until doubled in size, about 1 hour.
4. Step 4: Heat 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.
5. Step 5: Place dough ovals on two large non-stick baking trays. Brush with olive oil and sprinkle with sesame seeds. Bake for 15 minutes until golden and firm. Transfer to a wire rack to cool.
6. Step 6: For the tomatoes, halve them through the equator and arrange cut-side up in a large ovenproof dish. Season with salt, black pepper, and caster sugar if using.
7. Step 7: Drizzle the olive oil over the tomatoes, then sprinkle the crumbled feta and dukkah evenly on top.
8. Step 8: Bake the tomatoes for 20–25 minutes until tender and juicy with golden feta. Let rest for 5 minutes, then scatter with parsley and mint leaves.
9. Step 9: Serve the warm baked tomatoes alongside the flatbreads.

Tips & Variations

• To extend the dish, add broccoli or cauliflower florets to the ovenproof dish with the tomatoes before baking.
• If you prefer, substitute the nuts in the dukkah with almonds or walnuts for a different flavor.
• Use different fresh herbs such as basil or oregano if parsley and mint aren’t available.

Storage

Store any leftover baked tomatoes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave before serving. Flatbreads are best eaten fresh but can be wrapped and frozen for up to 1 month; thaw and warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of feta?

Yes, you can substitute feta with goat cheese or halloumi for a similar salty, tangy flavor that bakes well.

Is dukkah difficult to make at home?

Not at all. Dukkah is simply a mix of toasted nuts, seeds, and spices that are ground together. Preparing it fresh enhances the dish’s aroma and texture.

Baked Tomatoes with Feta & Dukkah Served with Homemade Flatbreads Recipe

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★★★★★

5 from 122 reviews

• Author: Ethan
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This vibrant and flavorful recipe features baked ripe tomatoes topped with crumbled feta cheese and aromatic dukkah spice blend. Served alongside homemade sesame flatbreads, this dish makes for a perfect warm appetizer or light meal. The combination of juicy, tender tomatoes infused with Mediterranean spices and creamy feta creates a delightful contrast, enhanced by fresh parsley and mint herbs.

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Ingredients

Scale 1x2x3x

Dukkah Spice Blend

• 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

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
• 300ml lukewarm water (added during method)

Baked Tomatoes with Feta

• 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 as above)
• Salt and black pepper, to season
• Parsley and mint leaves, to serve

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Instructions

1. Make the Dukkah: Combine the sesame seeds, chopped pistachios, chopped hazelnuts, coriander seeds, cumin seeds, and caraway seeds in a bowl. Stir together thoroughly and set aside.
2. Prepare the Flatbread Dough: In a large bowl, mix the strong white bread flour, fast-action dried yeast, caster sugar, and fine sea salt. Add 300ml lukewarm water and stir to form a soft, sticky dough.
3. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth. Return to the bowl, cover, and leave in a warm place to rise until doubled in size, approximately 1 hour.
4. Preheat Oven and Shape Flatbreads: Heat the oven to 220°C (200°C fan)/gas mark 7. Divide the risen dough into four pieces. Roll each piece into a ball and then flatten into rough ovals about 4mm thick. Transfer these onto two large non-stick baking trays.
5. Bake the Flatbreads: Brush each flatbread oval with olive oil and sprinkle evenly with sesame seeds. Bake for 15 minutes until golden and firm. Remove from oven and transfer to a wire rack to cool.
6. Prepare Tomatoes for Baking: Cut the tomatoes in half through the equator and arrange cut-side up in a large ovenproof dish. Season with sea salt, black pepper, and sprinkle caster sugar if desired. Drizzle with olive oil.
7. Add Feta and Dukkah: Sprinkle the crumbled feta cheese and the prepared dukkah spice blend evenly over the tomatoes.
8. Bake the Tomatoes: Place the dish in the oven preheated to 220°C (200°C fan)/gas mark 7 and bake for 20–25 minutes until the tomatoes are tender and juicy and the feta is golden but not overly browned.
9. Rest and Serve: Allow the baked tomatoes to rest for 5 minutes. Scatter fresh parsley and mint leaves on top. Serve the warm tomatoes with the freshly baked flatbreads.

Notes

• For a heartier dish, add broccoli or cauliflower florets to the baking dish with the tomatoes.
• Adjust the caster sugar based on the sweetness of the tomatoes; it’s optional depending on taste.
• Ensure the dough is kneaded well to develop gluten for a better flatbread texture.
• The dukkah spice blend can be made in advance and stored in an airtight container.
• Use good quality extra virgin olive oil for best flavor in both the flatbreads and tomatoes.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean

Keywords: baked tomatoes, feta recipe, dukkah, flatbreads, Mediterranean appetizer, oven-baked tomatoes, homemade flatbread