The flatbread that makes a meal of itself without anyone noticing.
This is summer food at its most honest. A thin, crisped flatbread used as a canvas — spread generously with our Smoked Artichoke Tapenade straight from the jar, topped with torn burrata that melts into the warm bread at the edges, sweet heirloom tomatoes sliced thick and laid over the top, and finished with lemon-infused oil, fresh herbs, and enough flaky salt to make everything sing.
The Smoked Artichoke Tapenade is the quiet engine of the whole thing. It has a clean, bright character — smoked artichoke hearts, Castelvetrano olives, capers, lemon — that reads as both earthy and fresh at the same time. Spread under burrata it becomes something richer and more complex than either ingredient would be alone. The heirloom tomatoes, at the height of their season, bring acidity and sweetness in equal measure. The lemon oil ties everything together and lifts the smoke just enough to keep the whole flatbread tasting light.
Make it as a starter, slice it at a summer party, or serve it as dinner with a glass of something cold and a simple green salad alongside. It is the kind of food that makes people pull out their phones before they reach for a slice — and then immediately forget about their phones.
Serves 4 as a starter, 2 as a light main · ~25 minutes
Ingredients
— 2 flatbreads or naan, store-bought or homemade
— ½ cup Fume-eh Smoked Artichoke Tapenade
— 2 balls fresh burrata, at room temperature
— 2–3 heirloom tomatoes, mixed colours, thickly sliced
— 3 tablespoons good extra virgin olive oil
— Zest and juice of half a lemon
— Fresh basil and fresh oregano, a handful of each
— Flaky sea salt and freshly cracked black pepper
— 1 teaspoon chili flakes, optional but recommended
Method
1. Make the lemon oil first so it has time to sit. Combine the olive oil, lemon zest, and a small squeeze of lemon juice in a small bowl with a pinch of salt. Whisk briefly and set aside. It will mellow and come together as the flatbreads cook.
2. Heat your oven to 425°F with a baking sheet inside — a hot surface is what gives the flatbread its crispness. Alternatively, heat a large cast iron pan or grill pan over high heat. When the oven is ready, carefully remove the hot baking sheet, lay the flatbreads on it, and return to the oven for 5–6 minutes until the edges are golden and the surface has crisped. On a grill pan, cook for 2–3 minutes per side over high heat until charred in spots.
3. Remove the flatbreads from the oven or pan and let them rest for two minutes — this matters, as a slightly cooled flatbread holds its toppings better than a steaming hot one. Spread each generously with Smoked Artichoke Tapenade, going almost to the edges. Be confident with the quantity; this is not a base note, it is the point of the dish.
4. Tear the burrata in rough halves and lay the pieces over the tapenade. It will begin to soften and spread at the edges against the warm bread — this is exactly what you want. Arrange the heirloom tomato slices over and around the burrata, overlapping them slightly.
5. Drizzle the lemon oil over everything in slow, deliberate threads. Scatter torn basil and oregano generously. Finish with flaky salt, black pepper, and chili flakes if using. Serve immediately, cut into pieces or left whole for people to tear at the table.
Wine Pairing
Burrata, heirloom tomatoes, and smoked artichoke want something with enough acidity to cut the creaminess and enough character to stand up to the tapenade's smoke. A chilled Vermentino from Sardinia or Liguria is the ideal match — it has a herbal, almost piney quality that echoes the artichoke beautifully. A textured Greco di Tufo will bring more weight if the evening calls for it. Closer to home, a BC Sauvignon Blanc from the Okanagan has the citrus and herb character to make this pairing sing. If you're in a rosé mood, stay in Provence or look for something bone dry and structured. This flatbread deserves a wine with a point of view.