Roast Tomato and Pesto Flatbreads Recipe
These Roast Tomato and Pesto Flatbreads are a delicious vegan-friendly recipe combining sticky roasted tomatoes, creamy vegan garlic and herb cheese spread, fresh greens, and vibrant pesto on soft, homemade flatbreads. Perfect for a light lunch or snack, they offer a perfect balance of fresh, tangy, and savory flavors with a satisfying texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 flatbreads
- Category: Lunch
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Roast Tomatoes
- 2-3 vines of tomatoes (about 15-18 tomatoes in total)
- 1 tbsp olive oil
- Salt and pepper, to taste
Flatbreads
- 120g thick coconut yoghurt
- 125g self-raising flour, plus extra for dusting
- Salt and pepper, to taste
- Olive oil, for brushing
Toppings
- 3 large tbsp vegan garlic and herb cream cheese spread
- 2 tbsp pesto
- 1 tbsp water (to loosen pesto)
- 3 tsp balsamic glaze
- 3 handfuls mixed greens (e.g. rocket, watercress, baby spinach)
- Sunflower seeds, to garnish
- Fresh basil leaves, to garnish
Instructions
- Roast the Tomatoes: Preheat the oven to 160°C fan / 180°C conventional. Place the tomato vines in a baking dish and drizzle them with olive oil. Season with salt and pepper. Roast for 20 minutes until the tomatoes become sticky and soft.
- Prepare the Flatbread Dough: In a bowl, combine the thick coconut yoghurt, self-raising flour, salt, and pepper. Stir until the mixture forms a shaggy dough. Use your hands to bring it together; it may seem dry initially. Divide the dough into 3 equal portions.
- Roll Out the Flatbreads: Using a little extra flour to prevent sticking, roll each portion into an oval shape roughly the size of your hand. Place each onto parchment paper to avoid sticking.
- Cook the Flatbreads: Heat a non-stick pan over high heat. Brush one side of the flatbread with olive oil, then place it olive-oil side down into the hot pan. Cook for 2-3 minutes until golden and bubbly. Brush the uncooked side with more olive oil, flip the flatbread, and cook the second side until golden as well. Transfer the cooked flatbread to a wire rack. Repeat with the remaining flatbreads.
- Prepare the Pesto: Mix 1 tablespoon of water into the pesto to make it easier to drizzle over the flatbreads.
- Assemble and Serve: Spread a generous layer of vegan garlic and herb cream cheese on each flatbread. Top with a handful of mixed greens, the roasted tomatoes, drizzled pesto, and a sprinkle of balsamic glaze. Garnish with sunflower seeds and fresh basil leaves. Enjoy immediately for the best taste.
- Storage Tips: These flatbreads can be made 2-3 days in advance. Warm them back up before serving or enjoy cold topped as described.
Notes
- Use parchment paper to roll the dough to prevent sticking and to easily transfer flatbreads into the pan.
- If you can't find vegan garlic and herb cream cheese, substitute with a similar vegan spread or hummus.
- Adjust cooking time depending on the heat of your pan to avoid burning the flatbreads.
- Roasted tomatoes can be made ahead and kept refrigerated to save time.
- Feel free to experiment with different greens such as kale or arugula for varied flavors.
