Recipe

CHARGRILLED FLATBREAD WITH CONFIT TOMATOES, SMASHED AVOCADO & RICOTTA

6-8
Serves
30 MINS
Prep Time
75 MINS
Cook Time
11
Ingredients
Ingredients
Method
  • 6 slices flat bread
  • 2 avocadoes, roughly smashed
  • 200g fresh ricotta
  • 1 cup coriander leaves
  • 1 cup yoghurt
  • 1 tbs hot chilli sauce
  • 8 sprigs thyme
  • 2 litres extra virgin olive oil
  • Olive oil cooking spray

confit heirloom tomatoes

  • 18 (about 1.5kg) heirloom tomatoes,
  • 8 garlic cloves, halved
  1. For the confit tomatoes; Preheat oven 120°C fan forced. Wash and dry the tomatoes. Arrange in a baking dish so they fit in a single layer. Top with garlic and thyme. Season.  Pour enough olive oil over to completely cover the tomatoes. Cook slowly for 1 hour. Remove from the oven and set aside to cool in the oil. Once cool carefully spoon the tomatoes onto a tray.
  2. Spray both sides of the flat bread with oil, chargrill 3-4 minutes either side. While warm, top with smashed avocado. Crumble over the ricotta then top with confit tomatoes, pressing down lightly with a fork to release juices. Scatter over coriander and season.
  3. Swirl the yoghurt and chilli sauce together and serve with flat breads. 
Tip: The oil can and should be re-used for dressings, marinades and cooking. As it contains juices from the tomatoes, pour into a clean jar and keep in the fridge (it will go cloudy but will become clear again at room temperature). Use within 3 months.