Description
A vibrant and flavorful dish featuring juicy baked tomatoes topped with crumbly feta and fragrant homemade dukkah, served warm alongside freshly baked olive oil flatbreads. Perfect as a light meal or a shareable appetizer, this recipe combines Mediterranean ingredients and spices for a deliciously aromatic experience.
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)
- Parsley and mint leaves, to serve
- Pinch of sea salt
- Black pepper, to taste
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
Instructions
- Make the dukkah: Stir together the sesame seeds, pistachios, hazelnuts, coriander seeds, cumin seeds, and caraway seeds in a bowl. 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 until a soft, sticky dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Return to the bowl, cover, and leave to prove in a warm place for about 1 hour or until doubled in size.
- Shape and bake the flatbreads: Preheat the oven to 220°C (200°C fan)/gas mark 7. Turn the risen dough onto a floured surface and divide into four equal pieces. Roll each piece into a ball, then flatten into a rough oval shape about 4mm thick. Place the ovals onto two large non-stick baking trays. Brush the surfaces with olive oil and sprinkle evenly with sesame seeds. Bake in the oven for 15 minutes until golden and firm to the touch. Transfer to a wire rack to cool.
- Prepare the tomatoes: Keep the oven hot at 220°C (200°C fan)/gas mark 7. Cut the tomatoes in half horizontally (through the equator) and arrange cut-side up in a large ovenproof dish. Season with a pinch of sea salt, black pepper, and, if desired, the caster sugar. Drizzle with extra virgin olive oil, then sprinkle over crumbled feta and prepared dukkah evenly.
- Bake the tomatoes: Bake for 20–25 minutes until the tomatoes are tender and juicy and the feta is slightly golden but not too dark. Remove from oven and let rest for 5 minutes.
- Serve: Scatter fresh parsley and mint leaves over the baked tomato dish. Serve warm with the freshly baked flatbreads on the side, perfect for dipping or wrapping.
Notes
- You can expand this dish by adding a head of broccoli or a small head of cauliflower, cut into florets, added to the dish with the tomatoes before baking.
- For a nuttier dukkah, toast the nuts and seeds lightly in a dry pan before mixing.
- If you don’t have strong white bread flour, all-purpose flour can be substituted but texture may vary slightly.
- Store leftover flatbreads wrapped in foil to keep soft and reheat gently.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Keywords: baked tomatoes, feta, dukkah, flatbread, Mediterranean, vegetarian recipe, easy oven dish
