Thin tomato slices and a light cheese layer keep this quick flatbread crisp.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 300 g Dark Galaxy tomatoes, thinly sliced
- 2 large flatbreads
- 100 g mozzarella, grated
- 1 tbsp olive oil
- 1 small garlic clove, minced
- 1 tsp dried oregano
- 1/4 tsp salt
Method
- Heat oven to 220°C / 425°F. Salt tomato slices and drain on a clean towel for 5 minutes.
- Mix oil and garlic; brush breads. Add cheese, tomatoes and oregano.
- Bake on a tray 12–15 minutes until edges are crisp and cheese bubbles.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Dark Galaxy Tomato
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Atomic Sunset Tomato and Peach Toasts
- Rebel Starfighter Tomato Panzanella
- Ananas Noir Tomato and Nectarine Burrata
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
