The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
I’m always on the hunt for a decent snack to add to my repertoire that doesn’t take too much work to prepare but also isn’t just tortilla chips and salsa. I want it to be more than raw veggies and hummus (which is great too!) but not a recipe involving too many steps. This recipe for dressed-up naan flatbread fits the bill perfectly. I got inspiration for this snack from Claire Saffitz’s Tomato Tart recipe in her book, Dessert Person.
Like many of the recipes I provide in this column, this is highly customizable. Feel free to add on raw cucumbers, avocado, roast broccoli, or yams with the tomatoes. I would recommend keeping the roasted tomatoes in the recipe; they’re quite delightful.Â
Time: 30 minutes
Serves: 2
Ingredients:
1/2 pound of tomatoes, sliced (I recommend heirloom tomatoes in the summer, or cherry or roma during the rest of the year. Do your best to avoid beefsteak tomatoes because they tend to lack flavour.)
1/2 small onion, sliced
2 sprigs of fresh thyme (optional)
1 tsp coriander
1 tsp cumin
Pinch of crushed red pepper flakes
Salt and pepper
1/4 cup olive oil
4 oz. feta cheese
1/4 cup mayoÂ
1 tsp dried oregano
2 naans
2 tbsp aged balsamic vinegar
Method:
1)Preheat your oven to 400 F. Place tomatoes and onion on a baking sheet and toss with olive oil. Sprinkle coriander, cumin, red pepper flakes, and plenty of salt and pepper over everything. Add the thyme on top as well.
2)When the oven is ready, roast the tomatoes for 20 minutes, or until vegetables are tender and a bit of dark caramelization occurs on the edges.
3)While tomatoes are roasting, use a fork to mash together the feta and mayo. Add in oregano, salt, and pepper to your liking.Â
4)Next, spread feta mixture over both naans, and then scatter the roasted tomatoes and onion on top. Finally, give the flatbreads a good drizzle of some aged balsamic vinegar for a little something extra. Enjoy.
