Heirloom Tomato Flatbread


A few months ago I saw this strawberry balsamic flatbread over on Joy The Baker, and pinned it to try sometime, as it looks absolutely delicious. Unfortunately I think I waited a bit too long as fresh berries were no longer available at the farmer’s market (nor were grapes, as the original LA Times recipe called for). Instead, I decided to go a more traditional route and used heirloom tomatoes, fresh basil, and a really great olive oil and cracked pepper goat cheese. It was delicious! I’ll be trying it again next year with the strawberries, though…

Heirloom Tomato Flatbread (serves 6)

2 packets (~5 tsp) active dry yeast
1 cup warm water (between 110 and 115 degrees F)
3 cups flour, divided into 1 cup increments
3 Tbsp, plus 1 tsp olive oil
3 Tbsp sugar
1 1/4 tsp salt
2 tsp finely grated garlic
1 cup tomatoes, sliced
coarsely ground S&P
3/4 cup goat cheese, crumbled
balsamic vinegar and good olive oil
1 Tbsp fresh basil, coarsely chopped

In a large bowl, stir the yeast into the warm water, breaking up any clumps that occur. Stir in 1 cup of flour, blend til smooth, cover, and let bubble and rise in a warm place for 1 hour.

Uncover and stir in 3 Tbsp olive oil, sugar, and garlic. Add 1 cup of flour and stir to blend. Add the final cup of flour and the salt, and use your hands to work into a dough. Knead on a lightly floured board for 5 minutes. Dough will be a touch sticky. If it’s severely sticky, feel free to add up to 1/3 cup more flour. Coat a clean large bowl with the remaining olive oil (1 tsp) and place dough inside. Roll dough around to make sure it’s coated with the olive oil and won’t stick. Cover and let rise in a warm place for 1 hour – should double in size.

Turn out dough, and punch down once or twice before rolling out into a rectangle. Roll out, pull, and push to fit a jelly roll pan (or other pan approx 15″x9″) lined with parchment. Let rise in a warm place for 30 more minutes.

Once dough is ready, preheat oven to 375, and poke a number of indents in the dough with your fingers. Fill the indents with tomatoes, cut side up, and cheese crumbles. Drizzle just a bit of olive oil over the top, and sprinkle with coarsely ground salt and pepper. Bake for 30-35 minutes or until slightly golden and firm.

Allow to cool, slice into squares, drizzle with good balsamic, and sprinkle with fresh basil. Dig in!


One Response to “Heirloom Tomato Flatbread”

  1. I LOVE your blog, Kate! Your mom sent me your link and I subscribed. Is this foody thing genetic? She and I are doing a foody session at my cabin tomorrow evening, to include your mushroom tart. I have at least 5 pounds of wild mushrooms (found by me and my friend Rose) in my possession. Maybe we’ll have to freeze some of them for your next visit.

    Cook on!

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