5
Turn out the dough onto a floured work surface and roll it
out into a large rectangle, approximately 18 x 30cm and 1cm
thick. Push the rhubarb into the dough and top with the onion,
courgette and two-thirds of the olive oil. Sprinkle with salt,
place on a well-floured baking tray, cover loosely with oiled
clingfilm and leave in a warm place to prove for 30 minutes