Site Overlay

Heirloom Tomato, Tomatillo and Scallion Flatbread

Well, here we are. It’s December 5th, and it’s dark as pitch by 4 p.m. Memories of summer produce are pretty much just that. A memory.

Or, so I thought. And then yesterday I spotted heirloom tomatoes in the grocery store.

Beautiful, funky, odd shaped, heirloom tomatoes.

Just like you’d see at the farmers market in August.

Maybe that’s common in other places around the country in December, but for me it was like seeing a daisy growing out of a snowbank.

Winter tomatoes in the northeast tend to be hard as rocks, and bland as tap water.

So, with my store bought tomatoes as a incentive – I finally decided to use the last of my tomatillos too. I’d been hoarding them from our last CSA, but this seemed the right time to use the last couple.

And with snow flurries out the window, we had a meal that tasted like August sunshine.

Heirloom Tomato, Tomatillo and Scallion Flatbread

Tomato flatbread 2

Makes 2 large flatbreads.


2 ¼ teaspoons active dry yeast

2 teaspoons honey

1 cup warm water

2 ½ cups self-rising flour

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon olive oil

½ cup shredded cheddar or green onion cheddar cheese (I used “Neighborly Farms” brand)

2 heirloom tomatoes, sliced

½ cup halved cherry tomatoes

½ cup halved mini-tomatillos

Sliced red onion (to taste)

½ teaspoon ground sea salt



Place the yeast, honey and water in the bowl of a standing mixer, fitted with a dough hook.

Let it stand for 5 minutes, until it’s foamy.

Add the flour, salt and pepper and turn the speed on low. Gradually increase the speed to medium, and “knead” it for 5 minutes.

Cover the bowl with a clean dishtowel and let rise for 1 hour. (If your kitchen is chilly, you may want to turn the oven onto low just to warm it a bit.)

Divide the dough into 2 pieces.

Lightly flour a flat work surface, and roll the dough out so that it’s roughly 4-by-10 inches.

Place the two pieces of dough on a large, rimmed cookie sheet.

Lightly cover them with a clean dishtowel, and let them rise for 20 minutes.

Preheat oven to 350 degrees.

Brush dough with olive oil, and divide the tomatoes, tomatillos, and onion between the two flatbreads.

Tomato flatbread cheese

Top with shredded cheese and bake for 20-25 minutes, or until the bread sounds hollow when you tap it.

Sprinkle with sea salt, and garnish with scallions.

(Photos by Launie Kettler)

Leave a Reply

Your email address will not be published. Required fields are marked *