Читать книгу Feasts From the Middle East - Tony Kitous - Страница 13

I love tartines, French open sandwiches, because I can see exactly what the filling is or, in this case, the topping. I’ve made this recipe a big, sharing crowd-pleasing affair, with cheese, honey, candied figs, nuts and fruit. For a slightly more decadent topping, swap the pomegranate seeds for dried rose petals and add just a drop of rose water to the syrup or honey before drizzling. If you prefer the feta uncooked to enjoy more of the salty flavour, sprinkle it on with the seeds and rose water just before eating. If you can’t get hold of figs in syrup, poach dried figs in a little water to soften, then keep them in a jar with honey.

FIG & FETA TARTINE

SERVES 6

200g block of feta

1 large flatbread

2–3 tbsp fig syrup, or use honey if using dried figs

9 whole figs in syrup – or use dried figs – chopped into chunks

20g slivered or roughly chopped pistachio nuts

large handful of pomegranate seeds

1 tsp sesame seeds

Preheat the oven to 220°C/200°C fan/gas mark 7 and put a baking sheet in the oven to warm.

Put the feta into a bowl and mash it with a fork until it crumbles into small pieces.

Put the flatbread on a board and drizzle half the syrup over the top. Spoon the feta over the bread, covering it evenly. Then arrange the figs and pistachios over the top, again so they’re evenly spaced on the bread.

Slide the flatbread on to the preheated baking sheet and bake in the oven for about 5 minutes – just long enough to warm the bread through and allow the feta to become very slightly golden. The bread shouldn’t be too crisp.

Drizzle the remaining syrup over the top, followed by the pomegranate and sesame seeds. Cut into wedges and serve.