Walnut And Tomato Flatbread - cooking recipe

Ingredients

4 cups self-rising flour
4 tbsp (1/2 stick) butter, chopped
1/2 cup walnuts, chopped
1 tbsp chopped fresh rosemary, plus a few sprigs, for garnish
1/2 tsp ground ginger
3/4 cup buttermilk
8 oz cherry tomatoes, pierced with a skewer
None None Dried fruit, fresh pears, Brie, Cheddar and pickles, to serve

Preparation

Preheat the oven to 425\u00b0F. Lightly grease a large baking pan.
Sift flour and a pinch of salt into a large bowl. Add butter. Rub in lightly, using fingertips, until mix resembles breadcrumbs. Stir in walnuts, chopped rosemary and ginger.
Make a well in the center. Pour in buttermilk all at once. Mix lightly into a soft, sticky dough. Do not over-mix.
Turn out onto a lightly floured surface. Knead lightly. Roll out to form an 8 x 12 inch rectangle.
Place on prepared pan. Indent dough with fingertips, placing a tomato into each indent. Sprinkle with rosemary sprigs.
Bake for 15-20 mins until bread is golden and firm. Cool on a wire rack. Serve with fruit, cheese and pickles of choice.