CRUNCHY CHERRY TOMATO FLATBREAD Today I’m going to tell you about a recipe that can be made in just a few minutes, hardly making any mess, but what will win you over is the crunchiness and flavor, which will be quite tantalizing. The flatbread is a very simple and versatile recipe in itself, we can make it with various ingredients (later on, I’ll also link to the various versions I’ve tried over time). The other day I had a handful of cherry tomatoes to use up and tried this decidedly tempting version that I recommend you try! Now follow me to the stove, I’ll tell you the recipe for the crunchy cherry tomato flatbread!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 540.61 (Kcal)
- Carbohydrates 59.35 (g) of which sugars 3.90 (g)
- Proteins 14.05 (g)
- Fat 29.95 (g) of which saturated 6.54 (g)of which unsaturated 1.74 (g)
- Fibers 3.26 (g)
- Sodium 425.94 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a crunchy cherry tomato flatbread of about 12×16 inches
- 15 oz water
- 3.5 tbsps extra virgin olive oil (generous 4 tablespoons)
- 2 1/3 cups all-purpose flour
- 2 oz grated Parmesan cheese
- to taste salt
- to taste pepper
- 2 tbsps dried oregano
- 15 cherry tomatoes (approximately)
- to taste extra virgin olive oil (to grease the pan and drizzle on top)
- 2 tbsps breadcrumbs
Tools
- 1 Non-stick baking pan 12×16
Preparation of crunchy cherry tomato flatbread for 4 people
As mentioned at the beginning, the preparation of this recipe is extremely quick, the first thing to do is to turn on the oven and set it to a static mode at about 480°F, as it will need to bake at the maximum temperature for the entire time.
First, wash and dry the cherry tomatoes, then cut them in half and set them aside. Now take a large bowl in which we will mix all the ingredients and proceed with the preparation of the flatbread.
Pour all the liquids into the bowl first, i.e., water and oil, give a quick stir with a whisk and then add the salt and pepper.
Now add flour and Parmesan, mix vigorously until you get a smooth and fluid batter, then add a tablespoon of oregano, and finally the halved cherry tomatoes.
Line a 12×16 inch pan like this with parchment paper, then generously grease with extra virgin olive oil and pour in all the mixture we just made. Level it well with the help of a spatula, drizzle the surface with more oil (be generous, eh…) then add a sprinkle of oregano and a handful of breadcrumbs that during baking will make our flatbread even crunchier.
Bake in a static oven at 480°F for about 45 minutes, for the first 25 minutes on the lowest shelf of the oven, then move the pan higher and in the last few minutes you can also turn on the grill mode for extra crunch.
Once baked, let our crunchy cherry tomato flatbread rest, then once cool, we can cut it into slices and serve!
Frequently Asked Questions
In this section, you’ll find answers to the most frequently asked questions. Take a look, and if you don’t find what you need, don’t hesitate to write me!
What can I add to the cherry tomatoes?
Anything you prefer, bell peppers, zucchini, potatoes, the key is to cut all the vegetables to the right size to ensure they cook perfectly.
How do I store the crunchy cherry tomato flatbread?
It can be stored in a food container for up to two days, but if you want to fully enjoy its crunchiness, I recommend consuming it within a few hours!
