Vegan Heirloom Tomato Flatbread with tahini.
This tomato flatbread is one of my favorite quick dinners, because it’s super delicious and totally customizable with whatever you have on hands. My tomato flatbread is not only pretty, but also full of late summer-early autumn, tomato-y flavors! Of course, this flatbread is best when you have a lots of different tomatoes to use, but plain ol’ tomatoes will also do the job, if you don’t have access to such things. Just roll out your favorite pizza dough, top with tahini, garlic and tomatoes, and enjoy your amazing meal!
A few days ago my BF visited his family, and he came back with the most gorgeous tomato basket ever. We gave some tomato seeds to one of his relatives as a gift, and apparently they all turned into beautiful, plum tomatoes.
The second I saw that basket I knew I wanna make this flatbread, because it’s definitely the best way to use tomatoes! The tomatoes are slightly baked, which makes them even sweeter, yet still plum and juicy.
And you know, anything PIZZA is always a good choice.
This time I used my trusty little pizza dough recipe, but feel free to use whatever store-bought or homemade dough you like.
As the base I went with the simplest choice and used tahini, but any hummus, pesto, or even tomato sauce will work very well here. As I said about tomatoes, the more variety the better, but don’t worry, if you can’t find such pretty ones, any type will be fine.
For the best result, preheat your oven to the highest setting, and bake the flatbread for a short time. Once golden brown, top flatbread with fresh herbs, nuts and seeds. Yum!
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Vegan Tomato Flatbread
- Total Time: 30 mins
- Yield: 1 large flatbread 1x
Ingredients
- 350 g/12 oz pizza dough of your choice *
- 2–3 tbsp tahini
- 3 cloves of garlic, minced
- 500 g/18 oz tomatoes and cherry tomatoes, sliced
- 2 tbsp pine nuts
- 2 tbsp fresh, chopped herbs (I used parsley here)
- salt, pepper
Instructions
- Preheat oven to 250°C/480ºF. Pat or roll pizza dough into desired shape, and transfer to a baking sheet.
- Spread tahini over pizza dough, sprinkle with minced garlic, salt and pepper. Arrange tomato slices in a single layer on pizza, and top with pine nuts.
- Bake for 15-20 minutes, or until pizza dough is golden brown. Serve warm with fresh herbs on top.
Notes
* I used this recipe of mine.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: Vegan
Looks absolutely gorgeous! Love those black tomatoes.
Thanks, Angie! Those black tomatoes were seriously gorgeous 😉
Those tomatoes look amazing! I love your tomato flatbread, especially with tahini. I think it was very tasty.
Thanks, Anca!
Evi, I love that you use tahini in so many ways! I’ve already tried adding it into a salad dressing many times (I love the combo of tahini and greek yogurt), and I need to try it on a pizza / flatbread. And needless to say, the flatbread looks and sounds great!
Thanks, Ben! Tahini is definitely one of my favorite ingredients, it’s so crazy versatile 🙂
So colourful and delicious Evi! Im all for the carbs now fall is here!
Hahaha, me too (actually all year round :D)
Looks like a giant pizza – I love it! Will sure try this at home.
Hahaha, exactly! Is there anything better than a giant pizza? 😀
Hi evi
Could you make and freeze this?
Many thanks 🙏🏼
Hi Sarah,
You can definitely freeze the dough before baking. I’ve never tried freezing this after assembling and baking tough, so I’m not sure how that’d work out. But let me know if you experiment with it 😉
at first glimpse i thought it’s pizza, but when i ran down to the recipe its no less than a pizza! that vegan tomato bread is great for breakfast!
Hahaha, yes, it’s actually totally a pizza, but I thought flatbread sounded fancier 😀
Perfect snack for a crowd of diverse eaters. Everyone loved it (and I did too)
Thanks for the feedback, John! I’m so glad to hear you liked it 🙂
Ive made this recipe multiple times, our family loves it. THANKS Evi
I’m happy to hear you all like this 😘
I’m going to be making this this week for some vegan friends. Did you take any of the “wet” parts of the tomato out before putting it on the flatbread? Like the gooky seed parts? Or just leave the slice as is? Just don’t want to serve a wet pizza 🙂 Thanks!
Hi Julia,
it depends on your tomatoes. I like to choose very ‘meaty’ tomatoes for this recipe, so they don’t have a lots of wet parts and don’t make the flatbread soggy. If your tomatoes have more of those potentially messy parts, it’s probably best to remove most of them before putting on the dough. In general the tahini layer creates a small barrier between the tomatoes and the dough, so a few seeds and wet parts are not a problem here. 🙂
Let me know how you liked the recipe!
Do you bake the rolled out dough before adding the toppings, and then continue baking? Or roll out the dough, add the toppings, and bake all at once?
You can do both. I usually just bake all at once, out of laziness, but pre-baking is also a good idea, especially if you want to have extra crispy dough 😉
Our family didn’t enjoy this unfortunately😕 It looked fabulous but the tahini was thick…maybe I had too much?
I’m sorry to hear you didn’t enjoy this.
For me 2-3 tablespoons of tahini makes a very thin layer on the pizza normally, but you can totally use less, if you prefer (especially if you don’t roll out the pizza dough too large). Or you can thin out the tahini with a little water as well, so the volume is the same but the taste is less strong 🙂