Butternut squash, pear and gorgonzola flatbread tart

Serve Adam Byatts delicious vegetarian tart warm, for supper, or make it in advance and eat it in your fingers on a picnic.
By Adam Byatt
Butternut squash, pear and gorgonzola flatbread tart
  • Rating:
  • Serves: 10
  • Prep Time: 35 minutes plus 2 hours proving
  • Effort: easy


For the flatbread base

  • 500 g strong white bread flour, (see Cooks note below), plus a little extra, for dusting
  • 15 g yeast
  • 1 tsp sea salt
  • 1 tsp sugar
  • 300 ml cold water
  • splash good quality olive oil

For the topping

  • 1 butternut squash
  • 1-2 firm pears, (such as Comic or Conference)
  • 75 g gorgonzola cheese
  • sprigs of thyme, for sprinkling
  • olive oil, for sprinkling and dressing

Tips and Suggestions

Cooks note:
Try to find T55 flour, which is an extra strong flour, used for bread.
Adam says, In my opinion, this is a great way of introducing children to vegetables and new foods and to offer them the opportunity to contribute to that experience. This is basically a pizza which is made from a substantial dough base and has a wonderful mix of vegetables, cheese and pears for sweetness. Even children who are not generally into blue cheese can enjoy this, as the pears act as a real balancer. The tart can be made in advance and taken on a picnic. Children can make it themselves under supervision and, if allowed to, by experimenting with varying ingredients, can gain a better understanding of what does and doesnt work together.


1. For the flatbread base: Put the flour on a work surface or in a bowl and add the yeast, salt and sugar. Crumble this mixture through your fingers to mix in the ingredients, but also to feel and warm up the flour.

2. When these ingredients are incorporated, make a well in the centre and slowly add the water and olive oil, kneading the dough until it comes together. Place into a clean bowl.

3. Cover the bowl with cling film and allow to stand in a warm environment (an airing cupboard or low radiator would do the job) for up to 2 hours, until the dough has doubled in size.

4. Once the dough has proved, transfer it to a floured work surface and knead it well to remove all of the air. Put aside while you prepare the topping.

5. For the topping: Peel and thinly slice the butternut squash. Peel the pears and dice 2 of them, thinly slicing the third.

6. Preheat the oven to 200C/gas 6.

7. Roll the flatbread dough out to approximately 1cm thick, using a rolling pin (this will take some time but persistence will give results).

8. Lay a small amount of the cheese into the edges and fold over the edges to create a border around the outside.

9. Lay the rolled-out dough in an ovenproof, medium frying pan and scatter over the sliced squash, pear and cheese. Dust with flour, sprinkle with thyme and drizzle over a little olive oil.

10. Bake the tart for 20 minutes. Ensure that the middle is cooked this is when the centre of the tart releases from the pan easily.

11. Leave the tart to cool slightly. Dress the rocket leaves with a sprinkling of olive oil and lay over the tart, then cut into appropriate-size pieces and serve.

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