EADT Suffolk - - Suffolk On A Plate -

Oil and sea­son the wedges of squash and roast in a 200°C pre-heated oven un­til browned and ten­der, about 20-25 min­utes. Re­peat with the onions. Re­move, cool and process into sep­a­rate purées. Slice, oil and sea­son thin slices of your cho­sen Mediter­ranean veg­eta­bles and roast un­til caramelised and ten­der, about 20-25 min­utes. Mix the flour, bak­ing pow­der, yo­ghurt and salt in a bowl or pulse in a pro­ces­sor un­til just com­ing to­gether. Tip onto a clean board and briefly knead into a dough. Chill for five min­utes. Cut into four pieces and then di­vide each into three balls. Roll out, well-floured on each side, to a few mil­lime­tres thick and to about 10cm di­am­e­ter. Heat up your grid­dle pan or wood-fired oven un­til very hot, wipe your bars or grid­dle pan with oiled kitchen pa­per, lay dough pieces on and then cook for a minute or two on each side, un­til just set and puffy (but not too coloured), turn­ing with tongs. Keep warm and re­peat.

Pre-heat your oven to 220°C. Spread a thin layer of the squash onto the breads (leav­ing a 3cm mar­gin), top with the roasted veg­etable slices and brush the bread edges with clar­i­fied but­ter. Bake for 5-7 min­utes un­til browned and bub­bling. Mean­while crum­ble the cheese and loosen with a lit­tle yo­ghurt and sea­son­ing. Halve the radishes and with a knife or man­dolin, care­fully slice the beet­root as fine as pos­si­ble. Gar­nish the cooked flat­breads with small dol­lops of onion purée, cheese mix­ture, radishes and beet­root. Top with the herbs and leaves and a driz­zle of oil.

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