Walnut And Tomato Flatbread

Directions

1. 1
   Preheat the oven to 425°F. 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.