Roast tomatoes with whipped feta and flatbreads

17 INGREDIENTS • 8 STEPS • 2HR

Roast tomatoes with whipped feta and flatbreads

Recipe

5.0

1 rating
As seen on Tom Kerridge’s ITV1 TV show and accompanying book, Tom Kerridge Cooks Britain, these tomato-topped flatbreads are a real summer star. “Fresh-from-the vine tomatoes will always get my vote as they boast the perfect balance of sweetness and acidity,” says Tom. “Flatbreads, whipped feta and pesto complement intensely sweet roasted tomatoes superbly”.
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As seen on Tom Kerridge’s ITV1 TV show and accompanying book, Tom Kerridge Cooks Britain, these tomato-topped flatbreads are a real summer star. “Fresh-from-the vine tomatoes will always get my vote as they boast the perfect balance of sweetness and acidity,” says Tom. “Flatbreads, whipped feta and pesto complement intensely sweet roasted tomatoes superbly”.
author_avatar
Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.

2HR

Total time

Ingredients

Servings
4
Flatbreads
350 g
strong bread flour
plus extra to dust
1 1/2 tsp
salt
3 sprigs
fresh oregano, leaves picked, finely chopped
1 tsp
caster sugar
1 tbsp
M&S extra virgin olive oil
7 g
fast-action dried yeast
(about 1 1/2tsp)
Roasted tomatoes
750 g
M&S sweet rosso tomatoes
4 cloves
M&S Remarksable Value garlic, sliced thickly
4 sprigs
fresh oregano
80 ml
M&S extra virgin olive oil
3 tbsp
red wine vinegar
Whipped feta
350 g
Greek feta
200 g
M&S Greek style live yogurt
1 tbsp
M&S extra virgin olive oil
To finish
4 tbsp
M&S fresh green pesto
4 tsp
balsamic vinegar
1 handful
basil leaf

Nutrition per serving

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Calories
1343kcal
Fat
102.0 g
Saturates
49.3 g
Sugars
13.9 g
Salt
2331.2 mg
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author_avatar
Tom Kerridge
We’ve teamed up with top chef Tom Kerridge to bring you a selection of delicious and easy recipes using our exceptional fresh produce.

Method

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step 1
Preheat the oven to 200°C/180°C Fan/Gas 6.
step 2
To make the flatbread dough, sift the flour (350 g) and salt (1 1/2 tsp) into a large bowl and stir through the oregano (3 sprigs). Pour 225ml warm water into a jug and add the sugar (1 tsp), yeast (7 g) and extra virgin olive oil (1 tbsp). Stir well and leave to stand for 5 minutes, then pour onto the dry ingredients and mix well to form a dough.
step 3
Transfer the dough to a lightly floured surface and knead for a few minutes until smooth and springy to the touch. Wipe out the bowl, place the dough back in it, cover and leave in a warm place for an hour or until doubled in size.
step 4
Tip the tomatoes (750 g) onto a large oven tray. Scatter with the garlic (4 cloves) and oregano (4 sprigs), trickle on the extra virgin olive oil (80 ml) and season well. Roast on the middle oven shelf for 20 minutes.
step 5
Meanwhile, for the whipped feta, put the feta (350 g), Greek yogurt (200 g) and extra virgin olive oil (1 tbsp) into a small food processor along with a good pinch each of salt and pepper and blitz until smooth. Cover and place in the fridge until needed.
step 6
When the tomatoes are roasted, remove them from the oven, trickle over the red wine vinegar (3 tbsp) and stir gently. Set aside.
step 7
Knock back the risen dough and divide into 4 equal pieces. Shape into balls and leave to prove for 30 minutes. Roll each ball into a 20cm round. Heat a griddle pan up over a high heat. Cook the flatbreads in batches for 2–3 minutes on each side. Keep warm in the oven while you cook the rest.
step 8
Divide the whipped feta between 4 plates and top with the roasted tomatoes. Dot with the M&S fresh green pesto (4 tbsp) and trickle over the tomato cooking juices and balsamic vinegar (4 tsp). Scatter over the basil leaf (1 handful) and serve, with the hot flatbreads. Alternatively, you can serve everything on top of the flatbreads. Recipe from Tom Kerridge Cooks Britain: a Journey Through the Best of British Food (£25, Bloomsbury), available online at Ocado and in selected M&S stores.
step 8 Divide the whipped feta between 4 plates and top with the roasted tomatoes. Dot with the M&S fresh green pesto (4 tbsp) and trickle over the tomato cooking juices and balsamic vinegar (4 tsp). Scatter over the basil leaf (1 handful) and serve, with the hot flatbreads. Alternatively, you can serve everything on top of the flatbreads.

Recipe from Tom Kerridge Cooks Britain: a Journey Through the Best of British Food (£25, Bloomsbury), available online at Ocado and in selected M&S stores.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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