At the moment we have such an abundance of delicious, juicy heirloom tomatoes from our crop share sitting on our counter. I have been making tomato dishes every night and our salads have been overflowing with them. I found the idea for this recipe online and decided to make it myself, putting my own vegan twist on it. I used vegan Violife feta cheese in place of goat's cheese and wow was it good! Everyone loved this meal - the only problem was we all could have done with an extra piece. So, make more if you are feeding a bigger family or if you just have bigger eaters. This isn't a recipe, just more of a suggestion when it comes to quantities - I didn't measure anything and neither should you. I don't think you can go wrong with these flatbreads. Also, I only used half the jar of onion jam (I found this close to the cheese/charcuterie board section at the grocery). I have another recipe planned for the rest of the onion jam - stay tuned! Enjoy!
Ingredients:
- 2 large store-bought flatbreads, about 14X5
- Olive oil, for drizzling
- ½ cup onion jam
- 2 shallots, peeled and very thinly sliced
- 5 heirloom tomatoes, sliced thin
- 4 oz Goat cheese OR vegan feta (I used Violife)
- Flakey sea salt (I used Maldon)
- Fresh basil leaves, sliced thin
- Balsamic glaze, for drizzling
Directions:
Preheat the oven to 400F
My number one tip for this flatbread is to slice the tomatoes and let them sit on a few sheets of paper towels for at least 20 minutes to drain any excess water from the tomatoes. This keeps the crust from getting soggy. I actually sliced my tomatoes and let them sit on paper towels for about 90 minutes before I assembled the flatbread. There was zero liquid on the pizza when we ate it - it worked!
While the tomatoes are sitting, place the readymade flatbreads on a parchment lined baking sheet. Drizzle with a bit of olive oil (maybe 1/2 tsp per flatbread). Place in the preheated oven for about 5 min to par-bake the flatbread a little.
Remove the flatbreads from the oven and spread about 1/4 cup of onion jam on each flatbread. You can't go wrong here - if you want a sweeter, more jammy pizza, add more. Remember the measurements are only suggestions. Next add crumbled goat cheese. Again, use as much or as little as you like.
Layer the tomatoes on top of the goat cheese, then evenly layer the thinly sliced shallots. Bake in the oven for about 10-15 minutes. Just watch your crust as you don't want it to get to crispy or burn.
Remove cooked flatbread from the oven and sprinkle with a good flakey sea salt. I love Maldon finishing salt and put it on everything from chocolate chip cookies to avocado toast. A box will last you a long time and it will elevate all your salty needs! Okay, so after the salt, crumble a little more goat cheese/vegan feta on top. Sprinkle sliced basil. Cut into slices and serve with balsamic glaze, if you like (which I do!).
I served this with a large garden salad, which of course had MORE tomatoes on it! Enjoy!
