This Heirloom Tomato and Goat Cheese Flatbread beautifully showcases these seasonal treasures atop a crisp crust with sweet onion jam, crumbled goat cheese, and fresh herbs.
I’m more than happy to shout out from the hood of the farmer’s market bandwagon that you need to make the most of heirloom tomatoes while they last. It would be a crying shame if you didn’t. Create and enjoy beautiful, simple eats like these flatbreads to satiate the craving before they’re gone.
In all likelihood, this won’t be the last heirloom tomato recipe you get from us before the season’s over. As long as our farmer’s market comes through with more delicious, colorful beauties, my gears will be turning on what to make!
This recipe couldn’t be any simpler and yields mouthwatering results. Brooklyn Bred makes life super easy with their all-natural crusts that take all of five minutes at most to get crisp. Next, pile on the toppings to your liking and stick back in the oven.
A base of onion jam and thinly sliced shallots is the perfect foundation for a variety of ripened heirloom tomatoes. We love a little tang and creaminess from the goat cheese, but feel free to leave off to keep things vegan.
Adorning the softened and sizzling tomatoes with fresh oregano and basil really sets the stage for a memorable bite into the season’s best!
Let’s make the most of late summer’s bounty, and enjoy the evening sunsets while they last. Cheers to living summer slowly! xo, Kim
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Here are more summery and delicious recipes!
- Grilled Corn with Manchego & Lime
- Stone Fruit & Tomato Summer Salad
- Grilled Tequila Lime Chicken w/ Fresh Fruit Summer Salsa
- Grilled Cantaloupe Black Bean Salad
- Blistered Cherry Tomato & Grape Galette
- Grilled Watermelon & Arugula Salad
Heirloom Tomato and Goat Cheese Flatbread
- 2 large flatbreads, about 14x5 inches store-bought, or 3 smaller-sized
- 2-3 tablespoons olive oil
- ½ cup onion jam
- ¼ cup shallots, thinly sliced
- 2 pounds heirloom tomatoes, thinly sliced
- 2 ounces goat cheese, divided
- Sea salt and pepper
- Crushed red pepper flakes, optional
- Fresh oregano sprigs and basil leaves
- Preheat oven to 425˚F. Place flatbreads onto 1 or 2 parchment-lined baking sheets. Brush the tops with a thin coating of olive oil. Bake for 3-5 minutes to crisp the crust.
- Remove from flatbreads from the oven. Spread ¼ cup of onion jam on each. Evenly sprinkle shallots on top of the jam. Next, arrange the tomato slices on top. Crumble about 1 ounce of goat cheese onto each flatbread. Season generously with sea salt and pepper. Add crushed red pepper flakes, if desired.
- Lower oven temperature to 400˚F. Bake flatbreads 12-15 minutes until tomatoes are soft and sizzling, and crust edges are golden brown. Let cool slightly. Garnish with fresh oregano and basil. Slice and serve.