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flatbread1 bunch each of thyme, oregano and parsley

6 garlic cloves, crushed

6 tomatoes, sliced 1/3 inch thick

olive oil

salt and ground pepper

3 tablespoons unsalted butter

1 1/4 pounds onions, thinly sliced

pinch of sugar

pre-made flatbread base

1/2 pound feta cheese, sliced

bunch of arugula, thick stems discarded

red wine vinegar and sea salt, for sprinkling

Heat oven to 375F. Line a rimmed baking sheet with parchment paper. Spread the herbs and garlic on the paper and arrange the tomatoes on top in a single layer. Drizzle with 3 tablespoons of olive oil and season with salt and pepper. Roast for 1 1/2 hours, until the tomatoes are soft. Discard the herbs. Increase the oven temperature to 450F.

In a large skillet, melt the butter. Stir in the onions and sugar. Cover and cook over moderately low heat, stirring until the onions are golden in spots, 10 minutes. Uncover and cook over moderate heat, until the onions are deep brown, about 7 minutes longer. Season with salt and pepper and keep warm.

Place the flatbread bases on a baking sheet. Top the flatbreads with the tomatoes, onions and cheese. Bake for 7 to 10 minutes. Top with the arugula and a sprinkling of olive oil, vinegar and sea salt.


Recipe adapted from Food and Wine, April 2014