Today Ashley Alexander of Gather & Feast shares her failproof gluten-free flatbreads! Ashley combines yoghurt and buckwheat into her flatbread base, lending a nutty and slightly sweet taste to the dough, and tops them with fresh goats cheese, bean sprouts and blistered tomatoes. This is a nutritious alternative to pizza, but truly no less delicious!
Buckwheat flatbread with goats cheese, blistered tomatoes and greens. Recipe by Ashley Alexander of Gather & Feast. Speckled plates by Bridget Bodenham, Small rectangular dish by The Forty Nine Studio from The Establishment Studio, Shotuku glass from Cibi and Cutipol cutlery from Francalia. Photo – Annette O’Brien. Styling – Nat Turnbull.
Blistered tomatoes fresh from the oven! Recipe by Ashley Alexander of Gather & Feast. Photo – Annette O’Brien. Styling – Nat Turnbull.
Buckwheat flatbread with goats cheese, blistered tomatoes and greens. Recipe by Ashley Alexander of Gather & Feast. Flip Flop Slip platter by The Forty Nine Studio, from The Establishment Studio. Bread plate by Mud Australia and Cutipol spoon from Francalia. Photo – Annette O’Brien. Styling – Nat Turnbull.
These flatbreads are really easy to make, super tasty and a great recipe to get the kids involved in. The flatbread base is made using buckwheat flour (gluten free!) and yoghurt, and gives the flatbread a sweet nutty flavour that compliments the blistered tomatoes, chilli and sprouts perfectly. If you can’t get your hands on bean sprouts, you could also use fresh rocket. Delish!
Tasty Tuesday shoots are generously supported by The Establishment Studios.
Preheat your oven to 180 degrees celsius.
Place the tomatoes onto a paper lined baking tray and drizzle with olive oil and sprinkle with sea salt. Bake in the oven at 180 degrees for about 45 minutes. Remove from the oven and set aside to cool slightly.
Whilst tomatoes are cooking, make your flatbread dough. Mix the buckwheat flour, yogurt, water and olive oil in a large bowl until well combined.
Knead until a soft dough forms. Divide the dough into 8 portions and form into balls.
Roll the dough balls into rounds and flatten to about 1/2 cm thick.
Place the flatbreads onto a paper lined baking tray, drizzle with olive oil and sprinkle with sea salt.
Cook flatbreads for 15-20 minutes at 200 degrees until crisp. Remove from the oven and set aside to cool.
To assemble the flatbreads, spread each flatbread with a little goats cheese, top with a few tomatoes, bean sprouts, basil leaves and chilli flakes. Enjoy!
Buckwheat flatbread with goats cheese, blistered tomatoes and greens. Recipe by Ashley Alexander of Gather & Feast. Speckled plate by Bridget Bodenham, Shotuku glass from Cibi, light grey napkin by Mr Draper and Cutipol cutlery from Francalia. Photo – Annette O’Brien. Styling – Nat Turnbull.
