Butternut, pear and Gorgonzola tart

By Adam Byatt, November 1, 2013

A great way to introduce children to bread making and some new flavours

Serves: 6
Preparation: 30 minutes and 2 hours+ for rising and proving
Cooking: 35 minutes

For the base:
250g strong white flour
13g dried yeast
1 tsp sea salt
1 tsp caster sugar
150ml water, cold
A dash of olive oil

for the Topping:
1 butternut squash, peeled and finely sliced
3 pears, peeled and finely sliced
150g Gorgonzola
1 dash olive oil
1 tsp plain flour
3 sprigs fresh thyme
100g rocket


For the bread: add the flour to a large bowl with the sugar, salt and yeast and mix the ingredients with your hands.

Make a well in the flour and gradually add the water and a dash of olive oil, mixing as you go. l Turn out onto a work surface and knead to a smooth dough.

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 — up to 2 hours.

Preheat the oven to 240°C — or as high as it will go.

Turn the risen dough onto a floured work surface and knead the dough for 5 minutes or so until all of the air has been kneaded out.

Roll out the dough into a 1cm thick circle — this may take time.

Crumble small pieces of the cheese 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 rest of the toppings on it.

Lightly dust the dough with flour and drizzle with a little olive oil and scatter with thyme.

Leave it on top of the stove for 20 minutes. The warmth from the oven will provide enough heat to let the dough prove a little more.

Bake for 35 minutes until cooked through completely — the base should lift easily away from the middle of the pan.

Cool slightly then drizzle the rocket with olive oil and scatter over the top of the tart. Slice and serve immediately.


Last updated: 2:35pm, November 1 2013