Blistered Tomato & Zucchini FlatbreadMake on Drop
This is one of the recipes created for the Insiders who came up to Cobram Harvest 2018 with me. It was a LOAD of fun and apparently we are in for next year two, but with double the numbers! SO exciting. If you are not yet an Insider, now would be a good time to get on board with all that because at time of writing, we have over 130 videos, 25 ebooks and counting and so much fun and great discounts on all sorts of stuff, that are just getting better and better...people are approaching me. It is TOO exciting. So get on in there, the best $2 per week you will ever spend. (Avoid FOMO, join me today!)
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- Batches EVOO Fridge Dough Recipe
- 2 punnets grape or coloured tomatoes, halved
- 1-2 shallots, sliced
- 350 Grams zucchini, cut into pieces
- 50 Grams Extra Virgin Olive Oil (EVOO) plus some more BUY
- Pinches Pink Salt Flakes BUY
- Good grind black pepper
- 2 bunches asparagus, trimmed
- Pecorino cheese as needed
- A few pine nuts per flatbread
- Fresh Italian parsley leaves to garnish
- Danish feta to garnish
Prepare the dough well in advance and use straight from the fridge.
Place the tomatoes into a baking dish and drizzle with EVOO and sprinkle with salt flakes. Place under a hot grill and roast for approximately 10 minutes or until the skins are blackened and the tomatoes are soft. Remove from oven and set aside.
Place the zucchinni and EVOO into the Thermomix bowl and chop 2 sec/speed 4. Add the sliced shallots and season to taste. Cook 10 min/ Varoma/Reverse/speed 1.
Preheat a pizza stone to minimum 220°C. Hotter is possible.
Prepare each flatbread by breaking off a piece of dough about the size of a small orange. Use a generous dusting of flour and roll each piece out as thinly as you can.
Spread the cooled zucchini mixture on top of each piece of dough.
Break asparagus into pieces and lay on top.
Using a microplane give the whole thing a good dose of grated pecorino.
Top with a few pine nuts.
Drizzle the edges of the dough with EVOO.
Cook each flatbread on the pizza stone until dough is well cooked and the top is bubbling, approximately 15 minutes unless you have a really hot oven available.
Place a few of the roasted tomatoes on top, making sure a bit of juice goes onto the topping.
Garnish with parsley leaves and some dollops of feta. Cut into slices and serve hot.
Remaining dough needs to be kept in a container with a lid in the fridge. Use within 2 weeks of making.