Walnut And Tomato Flatbread

• 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

1. Preheat the oven to 425u0b0F. Lightly grease a large baking pan.
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. Make a well in the center. Pour in buttermilk all at once. Mix lightly into a soft, sticky dough. Do not over-mix.
4. Turn out onto a lightly floured surface. Knead lightly. Roll out to form an 8 x 12 inch rectangle.
5. Place on prepared pan. Indent dough with fingertips, placing a tomato into each indent. Sprinkle with rosemary sprigs.
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.

flour, butter, walnuts, fresh rosemary, ground ginger, buttermilk, cherry tomatoes, pickles

Taken from recipes-plus.com/api/v2.0/recipes/26106 (may not work)