Butternut squash, pear and gorgonzola flatbread tart

  • Main
  • medium
  • 6
  • 4 hours, plus proving time


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Bread base

  • 250g of strong white flour
  • 1 tsp caster sugar
  • 1 tsp sea salt
  • 13g of dried yeast
  • 150ml of water, cold
  • 1 dash of olive oil


To make the bread, add the flour to a large bowl with the sugar, salt and yeast. Using your hands, mix to incorporate the ingredients and warm up the flour a little
  • 250g of strong white flour
  • 13g of dried yeast
  • 1 tsp sea salt
  • 1 tsp caster sugar
Make a well in the flour and gradually add the water and a dash of olive oil, mixing as you go. Turn out onto a work surface and knead until a smooth dough forms
  • 150ml of water, cold
  • 1 dash of olive oil
Line a large bowl with cling film and place the dough in the bowl. Cover with cling film and leave in a warm place to rise until doubled in size, for up to 2 hours
Preheat the oven to 240°C/gas mark 9 (or as high as it will go)
Turn the risen dough onto a floured work surface and knock back, kneading the dough for 5 minutes or so until all of the air has been kneaded out
Roll the dough out into a 1cm thick circle - this may take some time
Crumble small pieces of the cheese all around the outside of the dough, then fold in the edges so that you have a crust with the cheese inside
Transfer to a large ovenproof frying pan (or a baking sheet) and arrange the butternut squash and pear on the base
Dust with flour, drizzle with a little olive oil and scatter the thyme over the tart
  • 1 tsp plain flour
  • 3 sprigs of fresh thyme
  • 1 dash of olive oil
Leave the pan near the oven for 20 minutes. The warmth from the oven preheating will provide enough heat to let the dough prove a little more
Bake in the oven for 35 minutes until cooked through completely - the base should lift easily away from the middle of the pan
Allow to cool slightly then drizzle the rocket with olive oil and scatter over the top of the tart. Slice and serve immediately
  • 100g of rocket
  • 1 dash of olive oil
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