Jump to Main ContentJump to Primary Navigation

Butternut, pear and Gorgonzola tart

Prep:

Cook:

Serves:

    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

    INGREDIENTS
    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

    Method:

    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.

    www.greatbritishchefs.com/kids-recipes

    Method
Food

Making veggies centre stage

Victoria Prever

Friday, July 28, 2017

Making veggies centre stage
Food

Strawberry fields forever

Victoria Prever

Friday, May 26, 2017

Strawberry fields forever
Recipes

Tomato, squash and walnut soup

Anne Weimar

Friday, April 28, 2017

Tomato, squash and walnut soup
Food

Great Jewish Bakes

Victoria Prever

Wednesday, July 5, 2017

Great Jewish Bakes
Blogs

Cheesecake - the making of the movie

The Fresser

Thursday, May 25, 2017

Cheesecake - the making of the movie
Blogs

Pesach breakfast ideas #3 - fruit 'n nut banana...

The Fresser

Friday, April 14, 2017

Pesach breakfast ideas #3 - fruit 'n nut banana...
Food

Ice cream dreams

Victoria Prever

Sunday, June 18, 2017

Ice cream dreams
Recipes

Nutty raw chocolate 'cheesecake'

Denise Phillips

Thursday, May 18, 2017

Nutty raw chocolate 'cheesecake'