Herb ricotta and tomato confit flatbread is a light, yet flavorful recipe for any weeknight. This healthy flatbread can be served as an alternative to family pizza night, or made for a romantic dinner, or shared as an appetizer for entertaining guests. Either way, it is an easy meal that utilize all of those tomatoes and herbs you find at your local farmers market or have growing in your garden!
My garden is starting to yield some produce, finally! This is the first garden in my new home, or outside my home I should say, and I planted a variety of delectable veggies, including tomatoes, peppers, cucumber, herbs, and strawberries. Next year I have high hopes for growing more produce, but like I’ve said before, I do not have a green thumb. However, my garden is looking great so far!
I visited a local farmers market today, and I was delighted by all of the fresh veggies. I would love to be able to garden and yield enough produce to sell. I’m envious of local producers at the farmers market; gardening is a tough business, I shall like to learn more.
I purchased some heirloom cherry tomatoes from the farmers market for this flatbread, while utilizing the fresh herbs I had in my garden to make the confit. Confit is a French word meaning “to preserve.” You might have seen the word in relation to duck confit where part of the duck, usually the leg, is cooked in its own fat at a low temperature for an extended period of time. When it is finished cooking, it is then preserved and stored in its own fat. I highly recommend duck confit if you’ve never had it, as its delicious.
Duck confit is not the only choice for a confit – anything can be made into a confit as long as its food cooked in oil or grease at a low temperature. The tomato confit is made by roasting the tomatoes in olive oil with fresh herbs at a low temperature for about 25-30 minutes. The olive oil and tomatoes make an outstanding base for the flatbread, paired with a mixed herb ricotta cheese, this recipe is a force to be reckon with.
If you are using dried herbs instead of fresh for the ricotta cheese, use half the amount shown below.
Ingredients – Yields 2 small flatbread or 1 large
- pizza dough (use 1/2 the amount, freeze the other half for a rainy day!)
- 1 lb cherry tomatoes
- 1/2 cup olive oil
- 2 sprigs fresh oregano
- 1 teaspoon peppercorns
- 1 teaspoon salt
- 1 cup ricotta cheese
- 2 tablespoons basil, chopped
- 2 tablespoons parsley, chopped
- 2 tablespoons oregano, chopped
- 1/2 cup parmesan cheese, shredded
Preheat oven to 300
In a small baking dish add tomatoes, oregano sprigs, peppercorns and salt. Pour olive oil on top of tomatoes. Bake in preheated oven for 25-30 minutes.
Roll out dough on a floured surface into two small flatbread rounds, or one large one.
Mix ricotta and basil, parsley, and oregano into a bowl, set aside.
Remove tomatoes from oven and preheat to 425.
Spoon olive oil from tomato confit onto flatbread dough and sprinkle evenly with parmesan cheese.
Spoon herb ricotta onto flatbread(s) and add tomato confit.
Bake in preheated oven for 8-10 minutes, until crust starts to brown around the edges.