Recipe: Rosemary Flatbread Tarts filled with Coriander Pesto, Tomato and Onion


  • Rosemary Flatbread dough (see recipe below)
  • Coriander Pesto (see recipe below)
  • Ripe tomato (with seeds removed)
  • 1/4 red onion
  1. Take some thinly rolled out Rosemary Flatbread (see recipe below).
  2. Cut out a circular shape large enough to cover the inside of an oiled mini-muffin tin.
  3. Cook according to the recipe below.
  4. Once cooked, cool down and either use or store in an airtight container.
  5. To make a great finger food, fill tart cases with Coriander Pesto.
  6. Top each tart with a mixture of finely chopped tomato (with seeds removed) and finely chopped onion, seasoned with salt and pepper.

Recipe: Rosemary Flatbread


  • 3/4 teaspoon dried yeast
  • a pinch of caster sugar
  • 120ml lukewarm water
  • 1 & 3/4 cups plain or bread flour, plus extra for dusting
  • 1 teaspoon sea salt
  • 1/3 cup extra virgin olive oil, plus extra for brushing
  • 4 tablespoons finely chopped fresh rosemary
  • 1 tablespoon salt flakes
  1. Preheat oven to 180 degrees celsius.
  2. Line two baking trays with baking paper.
  3. Combine yeast, sugar and 1 tablespoon of water, and set aside in a warm spot for 3-4 minutes or until foaming.
  4. Mix together the flour and sea salt in a large bowl.
  5. Make a well in the centre and add the yeast mixture, remaining water, 3 tablespoons of the olive oil and the rosemary.
  6. Stir until a sticky dough forms.
  7. Turn out the dough onto a lightly floured surface and knead 4-5 minutes or until smooth and elastic.
  8. Shape into a ball and then cut into eight pieces.
  9. Cover the pieces with cling wrap and work with one at a time.
  10. Lightly dust the first piece of dough with extra flour and roll it out as thinly as possible.
  11. Place onto a baking tray (cut if you need to make it fit).
  12. Brush with a little of the remaining olive oil, sprinkle with some of the salt flakes and bake for 12-15 minutes or until the edges are golden and the bases are crisp.
  13. Cool on a wire rack while you repeat this process with the remaining dough, oil and salt.
  14. Will keep in an airtight container for up to two weeks.

Recipe: Coriander and Cashew Pesto

Makes 250 ml (9 fl oz/1 cup)

  • 60 g (21/4 oz/2 cups) fresh coriander (cilantro) leaves
  • 80 g (23/4 oz/1/2 cup) cashew nuts, lightly toasted and roughly chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons grated fresh ginger
  • 1 small red chilli, seeded and chopped (use less if you don't like things spicy)
  • olive oil
  • 2 teaspoons lime juice
  • Sea salt
  • Freshly ground black pepper

  1. Mix the coriander, cashew nuts, garlic, ginger and chilli in a food processor until well blended.
  2. With the motor running, add olive oil a little at a time until the pesto has a smooth consistency.
  3. Add the lime juice and season with salt and black pepper.
  4. Either use within a day or so, or spoon into a sterilized jar and keep in the fridge.
  5. Once you’ve opened the jar, pour a thin layer of oil over the top of the pesto to keep it fresh.
Sterilise a jar by washing in hot soapy water or in the dishwasher, and then rinsing well. Place the jar and lid on a baking tray and dry in a warm oven for at least 20 minutes. Leave jar to cool before using.