Butternut squash, pear and gorgonzola flatbread tart
- ⏱ 3 hours 40 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
A crisp flatbread tart filled with butternut squash, pear, Gorgonzola and thyme, finished with rocket.
Adapted from Great British Chefs.
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This recipe, inside the app
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Butternut squash, p...
0/0
COOK 1COOK 2
1Mise en place
Peel and finely slice the butternut squash
Peel and finely slice the pears
2Knead the dough
3Plate and serve
+ 13 more steps in the app
Butternut squash, p...
0/0
COOK 2COOK 1
1Mise en place
2Knead the dough
In a large bowl, add the strong white flour, caster...
Using your hands, mix to incorporate the ingredients...
In the bowl, make a well in the flour and gradually...
3Plate and serve
+ 13 more steps in the app
Ingredients
- 250 g strong white flour
- 1 tsp caster sugar
- 1 tsp sea salt
- 13 g dried yeast
- 150 ml water (cold)
- 1 dash olive oil for dough
- 1/2 butternut squash (peeled and finely sliced)
- 3 pears (peeled and finely sliced)
- 150 g Gorgonzola
- 1 tsp plain flour
- 3 sprig fresh thyme
- 100 g rocket
- 2 dash olive oil for topping
What you'll need
You'll share: Large bowl, Oven, and Large ovenproof frying pan.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 2
- Peel and finely slice the butternut squash
- Peel and finely slice the pears
2. Knead the dough COOK 1
- In a large bowl, add the strong white flour, caster sugar, sea salt and dried yeast
- Using your hands, mix to incorporate the ingredients and warm up the flour a little
- In the bowl, make a well in the flour and gradually add the cold water and a dash of olive oil for dough, mixing as you go
- Turn out onto a work surface and knead until a smooth dough forms
🤝 Cook 2 hands the large bowl to Cook 1.
3. Preheat the oven COOK 2
- Preheat the oven to 240°C/gas mark 9
4. Mise en place COOK 2
- Prep 150 ml water: cold
5. Rise the dough COOK 1
- In a large bowl lined with cling film, place the dough
- Cover with cling film and leave in a warm place to rise until doubled in size, for up to 2 hours
6. Roll the dough COOK 2
- 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
🤝 Cook 1 hands over the risen dough.
7. Fill the crust COOK 1
- Crumble small pieces of the Gorgonzola all around the outside of the dough
- Fold in the edges so that you have a crust with the cheese inside
🤝 Cook 2 hands over the dough.
8. Arrange the filling COOK 1
- In a large ovenproof frying pan, transfer the dough and arrange the butternut squash and pears on the base
- Dust with plain flour, drizzle with a little olive oil for topping and scatter the fresh thyme over the tart
🤝 Cook 2 hands over the dough.
9. Prove the tart COOK 1
- 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
10. Bake the tart COOK 2
- Bake in the oven for 35 minutes until cooked through completely—the base should lift easily away from the middle of the pan
11. Plate and serve BOTH
- Allow to cool slightly
- Drizzle the rocket with olive oil for topping and scatter over the top of the tart
- Slice and serve immediately
🤝 Cook 1 hands over the base.
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