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
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
- 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
