Baked Tomatoes with Feta & Dukkah Recipe
Introduction
Baked tomatoes with feta and dukkah is a vibrant, flavorful dish that combines juicy roasted tomatoes with tangy feta and crunchy, aromatic dukkah spice. Paired with homemade sesame flatbreads, it makes for a satisfying and fresh meal perfect for sharing.
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
- Step 1: Make the dukkah by stirring together the pistachios, hazelnuts, sesame seeds, coriander seeds, cumin seeds, and caraway seeds in a bowl. Set aside.
- Step 2: Prepare the flatbreads by mixing the flour, yeast, caster sugar, and sea salt in a large bowl. Add 300ml lukewarm water and stir to form a soft, sticky dough.
- Step 3: Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth. Place it back in the bowl, cover, and leave in a warm spot for about 1 hour until it doubles in size.
- Step 4: Heat the oven to 220°C (200°C fan)/gas mark 7. Divide the risen dough into four pieces, shape each into a ball, then roll each ball into an oval about 4mm thick.
- Step 5: Transfer the dough ovals to two large non-stick baking trays. Brush with olive oil and sprinkle with 2 tbsp sesame seeds. Bake for 15 minutes until golden and firm. Cool on a wire rack.
- Step 6: While flatbreads bake, cut tomatoes in half through the equator and arrange in a large ovenproof dish, cut-side up. Season with sea salt, black pepper, and caster sugar if using. Drizzle with olive oil.
- Step 7: Sprinkle the crumbled feta and 4 tbsp dukkah evenly over the tomatoes.
- Step 8: Bake tomatoes at 220°C (200°C fan)/gas mark 7 for 20-25 minutes until tender and juicy and the feta is golden but not dark. Let rest for 5 minutes.
- Step 9: Scatter parsley and mint leaves over the tomatoes and serve warm with the sesame flatbreads.
Tips & Variations
- To extend this dish, add a head of broccoli or small head of cauliflower, cut into florets, to the tomatoes when baking for extra veggies.
- For extra flavor, toast the nuts and seeds for the dukkah lightly before mixing.
- Use mixed herbs or sprinkle za’atar on the flatbreads for a different aromatic touch.
Storage
Store any leftover baked tomatoes and flatbreads separately in airtight containers in the refrigerator for up to 2 days. Reheat the tomatoes gently in a low oven or microwave until warmed through. Flatbreads are best warmed in a dry skillet or oven to retain crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dukkah in advance?
Yes, dukkah can be made ahead and stored in an airtight container for up to 2 weeks. This allows the flavors to develop and makes preparation quicker on the day.
What can I use if I don’t have feta?
Goat cheese or ricotta can be good alternatives as they provide a creamy, tangy contrast to the roasted tomatoes, though the flavor profile will differ slightly.
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Baked Tomatoes with Feta & Dukkah Recipe
- Total Time: 1 hr 10 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This delightful recipe features baked ripe tomatoes topped with crumbled feta cheese and fragrant dukkah spice blend, served alongside freshly baked flatbreads. Perfect for a light lunch or appetizer, it combines Mediterranean flavors with a crunchy, nutty texture from the dukkah and sesame seeds. The dish is vibrant, warming, and easy to prepare, offering a perfect balance of savory, tangy, and herby notes.
Ingredients
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
- 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 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
- Make the Dukkah: Stir together sesame seeds, pistachios, hazelnuts, coriander seeds, cumin seeds, and caraway seeds in a bowl. Set aside to allow the flavors to meld.
- 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 until a soft, sticky dough forms. Turn the dough onto a floured surface and knead for 5 minutes until smooth. Place dough back in the bowl, cover with a cloth, and leave to prove in a warm spot until doubled in size, about 1 hour.
- Shape and Bake Flatbreads: Preheat the oven to 220°C (200°C fan)/gas mark 7. Punch down the risen dough and divide into four pieces. Shape each into a ball, then roll out into rough ovals around 4mm thick. Transfer the dough pieces onto two large non-stick baking trays. Brush each with olive oil and sprinkle evenly with sesame seeds. Bake for 15 minutes until golden and firm. Remove from oven and cool on a wire rack.
- Prepare the Tomatoes: Increase oven temperature if necessary to 220°C (200°C fan)/gas mark 7. Halve the tomatoes through their equator and arrange cut-side up in a large ovenproof dish. Season with sea salt, black pepper, and caster sugar if desired. Drizzle with extra virgin olive oil, then evenly scatter crumbled feta and prepared dukkah over the top.
- Bake the Tomatoes: Place the dish in the oven and bake for 20–25 minutes until tomatoes are tender and juicy, and feta is golden but not overly browned.
- Finish and Serve: Let the tomatoes rest for 5 minutes after baking. Scatter fresh parsley and mint leaves over the top. Serve the warm baked tomatoes alongside the freshly baked flatbreads for dipping and scooping.
Notes
- To extend this dish, you can add broccoli or cauliflower florets to the baking dish alongside the tomatoes for added vegetables.
- If you prefer a spicier dukkah, lightly toast the spices before grinding for extra depth.
- The flatbreads can be cooked on a griddle pan if an oven is unavailable, by rolling thinner and cooking on medium heat until golden spots appear.
- Use ripe, but firm tomatoes to avoid mushiness when baking.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Baking
- Method: Baking
- Cuisine: Mediterranean
Keywords: baked tomatoes, feta cheese, dukkah, flatbread, Mediterranean, vegetarian, oven-baked, appetizer
