Worth its salt

SALTED CHOCOLATE PUMPKIN TART

INGREDIENTS

(Makes 3)

For the flatbreads:

500g strong white bread flour, plus extra for dusting; 1tsp fine sea salt; 1tsp fast-action dried yeast; 2tsp crushed fennel seeds; Finely grated zest of 1 lemon; 2tbsp extra-virgin olive oil, plus extra for greasing; 4tbsp natural yoghurt For the topping: 4tbsp extra-virgin olive oil; 2 garlic cloves, thinly sliced; 1.2kg courgettes, sliced into 5mm rounds; 1 small handful of dill, chopped; 1 small handful of mint, leaves picked and thinly ribboned; 1 small handful of basil, chopped; 1 small handful of chives, chopped; 150g soft goat’s cheese; Pinch of chilli flakes (optional); Sea salt and freshly ground black pepper

METHOD

1. Place the flour, salt, yeast, fennel seeds and lemon zest in a large bowl. Add the oil, yoghurt and 275ml of water and mix everything thoroughly until it forms a dough. Turn out onto a lightly floured surface and knead for 10 minutes, until smooth.

2. (You can use a stand mixer with a dough hook for this part.) Shape the dough into a rough round and place in a lightly oiled bowl; cover with a cloth and leave to rise in a warm place up to 24 hours.

3. When you’re ready to make the flatbreads, start the topping. Place a large, heavy-based pan over a medium heat. Add half the olive oil and when it’s hot, add the garlic and sizzle for a few seconds, then add the courgettes. Season.

4. Cook the courgettes slowly over a gentle heat, stirring regularly, for about 25 minutes or so. Take the pan off the heat, stir all but a handful of the herbs into the courgettes, then season.

5. Place three baking sheets in the oven and heat the oven to 240°C/220°C fan/475°F/ gas mark 8.