Tomato Flatbread

During the winter, I couldn’t care less about using fresh tomatoes in cooking. But the second the sun starts to shine a little brighter and the produce starts to look 1000x better than it did in November, I always gravitate towards tomatoes. And the funny thing is, tomatoes aren’t even in season yet! But after the tired, cold, boring winter, every bit of produce looks extremely appetizing and the first thing I get back into is making flatbreads with lots of fresh veggies and vibrant colours… and that is exactly what this one does too. :’)

INGREDIENTS

  • 1 store-bought flatbread
  • 1 large ripe beefsteak tomatoes
  • 2-3 kumato tomatoes
  • handful of multi-coloured cherry tomatoes
  • fresh basil and parsley, chopped
  • pre-made (or homemade) tzatziki dip
  • 1/4 tsp of paprika, dried coriander, cumin
  • salt and pepper + olive oil to drizzle

1. Start by toasting your flatbread in an oven set to a “keep warm” temperature. Most ovens have this feature or setting, but if not, place it on a baking sheet in a 350 degree oven while it preheats. Although this flatbread could be eaten warm, I prefer it cold because it makes the flavours of the tomatoes and herbs really pop!

2. Prepare your tomatoes! Cut them into 1/4inch slices and halve the cherry tomatoes. I usually set them off to the side on a plate with a lip so that any additional liquid can collect.

3. Chop the herbs! I mention fresh parsley or basil, but really you could also add fresh mint or cilantro if you have either in your fridge.

4. Remove the flatbread from the oven and place on a cutting board for easy serving. Swipe a layer of the tzatziki dip on top of the flatbread and then lightly drizzle with olive oil. Next, begin layering the slices of tomatoes over one another until they resemble a beautiful mosaic. Place the cherry tomatoes in all the nooks and crannies that can’t be covered by the slices.

4. Next, liberally season the tomatoes with salt and pepper (this brings out that amazing flavour) and then drizzle with the remaining spices –paprika, cumin, and dried coriander. If you do not have dried coriander, it really does not matter, however I like to think that coriander tends to bring out a falafel taste when paired next to tomatoes and tzatziki so I will put it on anything.

Again, drizzle with olive oil, sprinkle the fresh herbs over top, and then step back and behold your masterpiece, it really is quite pretty. You can chill within the fridge, but remove up to 30 minutes before serving.

Peace and good eats, friends.
-A❁ 

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