Walnut And Tomato Flatbread
Ingredients
- 4 cups self-rising flour ⓘ
- 4 tbsp (1/2 stick) butter, chopped ⓘ
- 1/2 cup walnuts, chopped ⓘ
- 1 tbsp chopped fresh rosemary, plus a few sprigs, for garnish ⓘ
- 1/2 tsp ground ginger ⓘ
- 3/4 cup buttermilk
- 8 oz cherry tomatoes, pierced with a skewer ⓘ
- None None Dried fruit, fresh pears, Brie, Cheddar and pickles, to serve ⓘ
Instructions
- Preheat the oven to 425°F. Lightly grease a large baking pan.
- Sift flour and a pinch of salt into a large bowl. Add butter. Rub in lightly, using fingertips, until mix resembles breadcrumbs. Stir in walnuts, chopped rosemary and ginger.
- Make a well in the center. Pour in buttermilk all at once. Mix lightly into a soft, sticky dough. Do not over-mix.
- Turn out onto a lightly floured surface. Knead lightly. Roll out to form an 8 x 12 inch rectangle.
- Place on prepared pan. Indent dough with fingertips, placing a tomato into each indent. Sprinkle with rosemary sprigs.
- Bake for 15-20 mins until bread is golden and firm. Cool on a wire rack. Serve with fruit, cheese and pickles of choice.
Nutrition & Diet Analysis (per serving)
692
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).