Walnut And Tomato Flatbread

1. 1

   Preheat the oven to 425u00b0F. Lightly grease a large baking pan.

2. 2

   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.

3. 3

   Make a well in the center. Pour in buttermilk all at once. Mix lightly into a soft, sticky dough. Do not over-mix.

4. 4

   Turn out onto a lightly floured surface. Knead lightly. Roll out to form an 8 x 12 inch rectangle.

5. 5

   Place on prepared pan. Indent dough with fingertips, placing a tomato into each indent. Sprinkle with rosemary sprigs.

6. 6

   Bake for 15-20 mins until bread is golden and firm. Cool on a wire rack. Serve with fruit, cheese and pickles of choice.

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