Recipe: Adam Byatt ’s Butternut squash, pear and gorgonzola flatbread tart
- Feeding the Family
- Published on Sunday, 03 August 2014 11:00
- Last Updated on 30 June 2014
- Monica Costa
- 0 Comments
From the Great British Chefs recipe archive here is Adam Byatt’s Butternut squash, pear and gorgonzola flatbread tart. Enjoy!
Cooking Time: 4 hours plus proving time
- 250g of strong white flour
- 13g of dried yeast
- 1 tsp of sea salt
- 1 tsp of caster sugar
- 150ml of water, cold
- 1 dash of olive oil
- 1 butternut squash, peeled and finely sliced
- 3 pears, peeled and finely sliced
- 150g of Gorgonzola
- 1 dash of olive oil
- 1 tsp of plain flour
- 3 sprigs of fresh thyme
- 100g of rocket
- For the bread, put the flour, sugar, salt and yeast into a large bowl. Mix the ingredients together with your hands which should result in the flour warming slightly.
- Form the flour into a well shape then slowly add the water and a drop of olive oil, mixing as you add more. Remove from bowl onto a work surface then knead until you have a smooth dough.
- Take a fresh large bowl and line it with cling film then place your dough into the bowl. Cover the top with more cling film and leave in a warm area until it has doubled in size, usually after about 2 hours.
- Preheat the oven to 240°C/gas mark 9 (or the highest possible temperature).
- Once fully risen empty out the dough onto a floured work surface and knock back, kneading out all of the air which usually taking around 5 minutes to complete.
- Patiently roll out the dough into a 1cm thick circle which can be a timely process.
- Crumble the cheese into small pieces and sprinkle all over the outside of your dough, fold in the edges to make a crust keeping the cheese inside.
- Place onto a baking tray or ideally an ovenproof frying pan then spread the rest of the toppings over the base.
- Dust over with flour and splash with a little olive oil then sprinkle the thyme over the tart.
- Leave the dough in the pan to prove for 20 minutes on top of the stove.
- Place in the oven to bake for 35 minutes until the dough is completely cooked through – the base should come away from the middle of the pan when you lift it.
- After leave to cool for around 1 minute drizzle scatter over some rocket and olive oil. Then slice it up and serve immediately.
Recipe courtesy of Great British Chefs. Visit their site for more great kids recipes.
Monica Costa founded London Mums in September 2006 after her son Diego’s birth together with a group of mothers who felt the need of meeting up regularly to share the challenges and joys of motherhood in metropolitan and multicultural London. London Mums is the FREE and independent peer support group for mums and mumpreneurs based in London https://londonmumsmagazine.com and you can connect on Twitter @londonmums