This vibrant Heirloom Tomato Flatbread is the perfect dish to celebrate the end of summer. It’s a fast and impressive gluten-free meal that’s beautiful enough for entertaining but simple enough for a laid-back weekday lunch.
I’m all about easy recipes with minimal ingredients, especially during the summer. And this flatbread is just what I’m looking for when heirloom tomatoes are in full season.
How to Make Heirloom Tomato Flatbreads
You need just a few simple ingredients to assemble this vegetarian flatbread:
- Flatbread. Use your favorite gluten-free flatbread. I love the flavor of whole wheat to ground the juicy and refreshing tomatoes.
- Labneh. This is a rich and creamy Mediterranean-style yogurt. If you can’t find labneh, whole-milk ricotta or full-fat Greek yogurt will also work.
- Heirloom tomatoes. I love using an assortment of red, orange and yellow tomatoes for the most beautiful presentation.
- Flaky sea salt. Add a good sprinkling of Maldon or other large-crystal salt for added crunch and to enhance the flavor of the tomatoes.
- Sumac. This is a vibrant crimson-colored dried seasoning. It has an especially bright and vibrant flavor that most people relate to lemon.
- Olive oil. Choose a high-quality olive oil for finishing your tomato flatbread.
- Microgreens. A pretty sprinkling of microgreens on top adds a splash of green to complete the dish.
- 2 cup hazelnuts
- ½ cup blueberries
- ½ cup blackberries
- 2 eggs
- 1 cup heavy cream
- 1 tablespoon maple syrup, plus more for serving
- ¾ teaspoon cinnamon
- 1 teaspoon vanilla bean paste or extract
- 2 tablespoons gluten-free all-purpose flour
- Pinch of sea salt
- 8 slices bread, sliced 1-inch thick
- 3 tablespoons unsalted butter
- 1 cup whipped cream
- ¼ cup powdered sugar (optional)
- Place the hazelnuts in a food processor and pulse until coarsely chopped. Place ¾ of the chopped hazelnuts into a shallow baking dish and reserve the remaining ¼ for garnish.
- In a medium mixing bowl, whisk together the eggs, cream, maple syrup, cinnamon, vanilla, flour, and sea salt until smooth and lump-free.
- Quickly soak each slice of bread on both sides in the batter and dredge in the chopped hazelnuts, evenly coating each side.
- Melt the butter in a large cast-iron skillet over medium heat. Cook the french toast for about 2 minutes per side, or until golden brown and cooked through. The toast will have a custardy center, so expect it to be slightly more wet inside than traditional french toast. Repeat with all of the slices of bread.
- Transfer cooked french toast to a serving dish. Top with fresh blueberries, blackberries, remaining hazelnuts, maple syrup, whipped cream, and powdered sugar (optional).
Follow these tips to make your flatbread:
- Charring the flatbread on a grill or griddle adds color, flavor and crunch to the dish, so you don’t want to skip that step.
- The flatbread is done baking when the tomatoes have released some of their liquid and are soft and jammy.
- Let the flatbread cool for a few minutes out of the oven before adding the microgreens; otherwise they may wilt.
More Must-Try Tomato Recipes
Try these other fresh and savory tomato-packed dishes next:
- Fire-Roasted Spaghetti Sauce is a go-to weeknight pasta dish that’s just missing a glass of full-bodied red wine.
- Smoked Tomato Jam and Goat Cheese Tart features the sweet and savory concentrated flavors of smoked tomatoes.
- Weeknight Sundried Tomato & Garlic Pasta is a vegan and gluten-free dinner with savory garlic flavor.
If you love this stunning heirloom tomato flatbread, follow along on Instagram for more seasonal recipe inspiration.