Roast Tomato Soup & Cheese Flatty
Time: 1 hr
Difficulty: Easy
Serves: 4
INGREDIENTS
8-10 Roma tomatoes, halved lengthways
1 leek, white and pale green part only, sliced into 1 cm (1⁄2 inch) thick rounds
3 tablespoons oregano leaves - I didn’t have so I used rosemary.
1 teaspoon sea salt, plus extra for sprinkling
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 cups (500 ml) chicken stock
100 ml (31⁄2 fl oz) thick (double) cream
1 quantity of yoghurt flatbread dough here
2 cups (200 g) grated cheddar - didn’t have so used 8 slices of mozzarella + a crumbled block of feta.
Optional: chilli flakes and parmesan cheese
METHOD
Preheat the oven to 180°C (350°F).
In a bowl, massage the tomato halves, leek slices, oregano leaves, salt, pepper, and half of the olive oil.
Spread the mixture evenly on a baking tray and roast for 30 minutes. Once the tomatoes have been removed from the oven, increase the oven temperature to 200°C (400°F).
In a medium saucepan, combine the roasted tomato mixture (including the pan juices) with the chicken stock. Bring it to a simmer.
Stir in the thick cream and remove the saucepan from heat.
Use a stick blender to puree the soup while it's hot. Alternatively, let it cool and blend it in an upright blender. Reheat the soup.
While the tomatoes are roasting, divide the yoghurt flatbread dough into four balls.
Roll each ball into a circle about 1 cm (1⁄2 inch) thick.
On one half of each circle, 1 slice of mozzarella and a couple of tbsp of crumbled feta, top with another slice of mozzarella, leaving a 1 cm (1⁄2 inch) edge.
Fold the dough over the cheese and seal the edges by pressing them together.
Place the filled dough on a large baking tray lined with baking paper.
Brush the tops of the flatbreads with the olive oil.
Bake the flatbreads for 20 minutes or until golden brown.
Serve the roasted tomato and leek soup with the cheesy flatbreads.