Dinner

Baked Tomatoes with Feta & Dukkah Served with Fresh Flatbreads Recipe

ByCleo Brixton January 16, 2026January 16, 2026

Introduction

Enjoy a vibrant and flavorful dish with baked tomatoes topped with creamy feta and aromatic dukkah. This simple yet impressive recipe brings together fresh herbs and warm flatbreads for a perfect light meal or starter.

A white rectangular baking dish holds a layered dish featuring a base of slices of bright red tomatoes topped with chunky white cheese pieces and sprinkled with chopped green herbs and crushed nuts. The tomatoes are arranged in overlapping rows, while the cheese and nuts cover them unevenly, adding texture and contrast with their creamy and crunchy elements. A metal spoon rests inside the dish on the right side, partially covered by the toppings. The baking dish sits on a wooden surface with a brown cloth next to it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg mixture of medium and large ripe tomatoes
1 tsp caster sugar (optional)
4 tbsp extra virgin olive oil
150g feta, crumbled
4 tbsp dukkah (see below)
Parsley and mint leaves, to serve
500g strong white bread flour, plus extra for dusting
1 tsp fast-action dried yeast
1 tsp caster sugar
1 tsp fine sea salt
2 tbsp olive oil
2 tbsp sesame seeds
25g pistachios, shelled and roughly chopped
25g hazelnuts, skinned and roughly chopped
4 tsp sesame seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp caraway seeds

Instructions

Step 1: Make the dukkah by stirring together the pistachios, hazelnuts, sesame seeds (both quantities), coriander seeds, cumin seeds, and caraway seeds. Set aside.
Step 2: For the flatbreads, combine the flour, yeast, caster sugar, and sea salt in a large bowl. Add 300ml lukewarm water and mix to form a soft, sticky dough.
Step 3: Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth. Place back in the bowl, cover, and leave to prove in a warm place until doubled in size, about 1 hour.
Step 4: Heat the oven to 220°C (200°C fan) or gas mark 7. Divide the risen dough into four balls and roll each into an oval about 4mm thick on a floured surface.
Step 5: Transfer the ovals onto two large non-stick baking trays. Brush with olive oil and sprinkle with sesame seeds. Bake for 15 minutes until golden and firm. Cool on a wire rack.
Step 6: Prepare the tomatoes by cutting them in half through the equator. Arrange cut-side up in a large ovenproof dish. Season with sea salt, black pepper, and caster sugar if desired.
Step 7: Drizzle the tomatoes with olive oil, then sprinkle crumbled feta and dukkah evenly on top.
Step 8: Bake for 20–25 minutes until tomatoes are tender and juicy and the feta is golden but not dark. Let rest for 5 minutes.
Step 9: Scatter fresh parsley and mint leaves over the tomatoes. Serve warm alongside flatbreads.

Tips & Variations

To stretch the dish further, add broccoli or cauliflower florets at the same time as the tomatoes for added vegetables and texture.
Use gluten-free flour if you prefer a gluten-free flatbread alternative.
Swap feta for goat cheese for a tangier flavor.

Storage

Store leftover baked tomatoes in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain texture. Flatbreads are best eaten fresh but can be wrapped and kept at room temperature for a day or warmed briefly before serving.