Squash & Provolone Flatbread with Smoked Tomato Relish

This flatbread is one of those wow dishes that seems complicated, but couldn’t be more simple! Aside from the tomato relish, the flatbread only takes minutes to make. You can make the relish ahead of time and then assemble all of it when its time to serve. It will seriously change your life (but whatever you do, do not skimp out on the relish!).

INGREDIENTS:
2 Naan or flatbread
3 oz provolone cheese, shredded 1 yellow squash, sliced thin
2 large eggs
Extra virgin olive oil
8-10 large basil leaves, torn
Smoked Tomato Relish, see below

INSTRUCTIONS:
Preheat oven to 400F, and place naan on a parchment lined baking tray. Sprinkle provolone cheese evenly over naan, and place squash slices over top. Very carefully crack 1 egg over each naan, drizzle with olive oil, season with salt and pepper. Bake for 7 minutes or until egg is cooked to your liking. Remove from oven and sprinkle torn basil over each naan evenly. Serve with Smoked Tomato Relish.

SMOKED TOMATO RELISH

INGREDIENTS:
2 large plump tomatoes
2 Tbsp extra virgin olive oil
2 garlic clove, minced
1⁄4 tsp fresh thyme
1 1/2 smoked paprika
2 tsp sugar
Salt and pepper
3 Tbsp chopped sundried tomatoes

INSTRUCTIONS:
Fill a medium bowl with ice and water, set aside.
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Gently score each tomato with an X on the bottom. Fill a medium pot with water, half way up the sides, and bring the water to a boil. Gently lower the tomatoes into the boiling water and blanch until the skin begins to peel off – 30-60 seconds. Remove tomatoes and immediately place in ice bath.
When tomatoes are cool enough to handle peel skin off and discard. Cut tomato in half and remove insides and seeds. Finely dice the outer flesh.

In a large saute pan add olive oil and garlic over low heat. Cook for 2-3 minutes or until garlic is toasted and fragrant. Add tomatoes to the pan and turn heat slightly up to medium-low. Stir in thyme, smoked paprika, sugar, salt, and pepper. Cook for 15-25 minutes, stirring often. Once juices become absorbed and tomatoes begin to thicken, remove
from heat.

Transfer to a blender and add sundried tomatoes. Pulse, adding a small spoonful of olive oil if needed. Taste and adjust seasoning as needed.