Crosta Mollica x Tart

Piadina flatbreads with spiced tomatoes, sautéed spinach, charred cucumbers topped with a poached egg drizzled with garlicy yoghurt and pickled chillis 😋 We use Crosta Mollica Piadinas - a range of Italian flatbreads containing 100% natural Ingredients baked in Emilia Romagna. They are light, flaky and make the perfect lunchtime dish - just heat through on a hot pan and pile with your delicious toppings.



    200g baby tomatoes, cut in half

    1 garlic clove, chopped

    Small bunch of thyme, woody stems discarded

    1 – 2 tsp rose harissa (depending how spicy you like it)

    Swig of white wine

    Pinch of sugar 

    Salt and pepper


    200g spinach

    3 spring onions, chopped

    1 garlic, chopped

    Pinch nutmeg

    Salt and pepper


    150g natural yoghurt

    1 garlic clove, crushed

    1 lemon, zest and juice

    2 tbsp olive oil

    1 tsp coriander seeds, crushed

    Salt and pepper


    6 baby cucumbers (or one big cucumber)

    2 red chillies 

    Big pinch mint leaves

    Big pinch coriander leaves

    1/2 tsp smoked paprika 

    1 lime, juice and zest

    1 tsp nigella seeds

    1 tbsp extra virgin olive oil

    Sea salt and pepper

    To serve:

    Tomato mixture (above)

    Wilted spinach (above)

    Yoghurt mixture (above)

    1 tbsp white wine vinegar

    2 – 4 eggs

    2 – 4 flatbreads

    Pickled chillies

    Small bunch coriander



Heat a little olive oil in a pan and add the tomatoes and garlic and saute for about 5 minutes. Add the thyme, harissa, white wine and sugar and gently bubble for about 10 minutes, till the tomatoes are starting to fall apart. Season and take off the heat.


Heat a drizzle of olive oil in a pan and add the spring onion and garlic and cook for a minute or 2. Add the spinach and sauté for a few more minutes till the spinach has wilted. Season and sprinkle in the nutmeg and take off the heat. 


Mix all the ingredients together


1.     Slice your cucumbers down the middle lengthways. If using a big one- slice again down the middle creating four long wedges.

2.     Heat a griddle pan till its piping hot (nice to use a BBQ if you have the time, don't use over direct flames). Once the pan is smoking hot place the cucumber pieces cut side down, and the two red chillies and leave to char for about 4 minutes, then remove. Leave the chillies, turning them so they start to blacken then table off the heat and allow to cool.

3.     Chop the mint and coriander leaves together and place in a bowl; zest in one lime and then squeeze over the juice with the olive oil, smoked paprika, nigella seeds and season.

4.     Once the chillies have cooled carefully peel off the skin, slice open and take the seeds out (or keep for extra heat), finely chop.

5.     Slice the baby cucumbers on the diagonal, 2cm in width (the same goes for a large cucumber) and add to the herb mix along with the chillies, combine and serve.

To Serve:

Bring a pan of water to a simmer and add the white wine vinegar. Carefully crack an egg into the water, follow for the remaining eggs and poach for about 4 minutes. Lift out and place in a bowl of cold water till ready to serve.


Heat a griddle pan till hot then add your flatbread, cook for 30 seconds then flip. Remove and place on a plate. Spoon over the wilted spinach and then drizzle the yoghurt, followed by the cucumbers, tomato sauce and poached egg. Season with salt and pepper and scatter over coriander leaves and pickled chilli.