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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Feta and Dukkah: Sprinkle the crumbled feta cheese and the prepared dukkah spice blend evenly over the tomatoes.
- 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.
- 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
