Adam Byatt's butternut squash, pear and gorgonzola flatbread recipe

  • Serves 6
  • 3hrs 25mins to prepare, 35 mins to cook, plus proving time
  • 379 calories / serving
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This simple and delicious tart by Adam Byatt is a great way for kids to learn the essential skill of bread making, as well as introducing them to new flavours. The creamy Gorgonzola hidden in the crust of the bread will ensure there’s no excuse for leaving their crusts! Feel free to use a milder cheese such as Brie if your kids aren’t fans of the strong Gorgonzola flavour.

  1. To make the bread dough, add the strong white flour to a large mixing bowl with the yeast, caster sugar and salt, then get the kids to mix them all together. This will warm the flour slightly and get everything nicely incorporated.
  2. Create a well in the middle of the flour, then little by little add the olive oil and water, mixing continuously. Transfer the dough to a floured work surface and knead until you get a smooth dough. Don’t worry if you haven’t kneaded bread before, simply hold the dough with one hand and use the other hand to push the dough away to stretch it out, and repeat until the dough is the right consistency.
  3. Line a bowl with cling film and set the dough in the bowl. Cover with cling film and leave to prove in a warm place for up to 2 hours, until doubled in size.
  4. Preheat the oven to gas 9, 240°C, or as high as it will go.
  5. Place the dough on a floured work surface and knock back the dough for 5 minutes until the air has been kneaded from the dough. Roll the dough out into a circle that is 1cm in thickness. This may take a while, but keep at it and you’ll get there eventually!
  6. Get the kids to crumble the cheese into small pieces and lay the cheese around the edge of the dough, then fold in the edges to cover the cheese - this will give you a cheese filled crust!
  7. Move the dough to a baking tray and place the butternut squash and pear on the tart in a style of your choice.
  8. Get the kids to sprinkle a little flour over the tart, then drizzle some olive oil and scatter the thyme over the top.
  9. Leave to prove a little more in a warm place in the kitchen this will help in getting the dough to rise a little.
  10. Place in the oven for 35 minutes until the bread is completely cooked through. To check if it’s done on the bottom, lift the tart away from the pan using a spatula- it should come away easily.
  11. Remove from the oven and allow to cool a little, then mix the rocket with the olive oil and sprinkle it over the tart. Slice up and serve.

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  • Ingredients

  • For the bread base

  • 250g (9oz) strong white flour
  • 13g (1/2oz) dried yeast
  • 1tsp sea salt
  • 1tsp caster sugar
  • 150ml (5fl oz) water, cold
  • 1 dash olive oil
  • For the topping

  • 1/2 butternut squash, peeled and finely sliced
  • 3 pears, finely sliced
  • 150g (5oz) gorgonzola
  • 1tsp plain flour
  • 3 springs fresh thyme
  • 100g (3 1/2oz) rocket
  • 2 dashes olive oil
  • Energy 1590kj 379kcal 19%
  • Fat 15g 21%
  • Saturates 7g 33%
  • Sugars 12g 13%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 45.7g Protein 11.9g Fibre 5.8g


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