Vegetable Tart with English Goat’s Cheese

You can use mushrooms and leeks in this tart, as well as courgettes. The fennel should be quartered and blanched first until reasonably tender; otherwise, it will not cook in the same time as the other ingredients. Courgettes I blanch whole and then slice, unless they are no more than little-finger length, in which case I halve them lengthways.


  • 300 g (10oz) strong plain flour
  • 1 teaspoon fast-action easy-blend yeast
  • 1 teaspoon salt
  • about 150-200 mls (5-7oz) hand-hot water
  • 2 tablespoons extra-virgin olive oil
  • 3 or 4 courgettes, topped and tailed
  • 2 round fennel bulbs, trimmed and blanched
  • 250 g (8oz) English goat’s cheese coarse sea salt


Sift the dry ingredients together, and then stir in the water. You may not require it all, or you may need a little more, to produce a soft, but not sticky, dough.

Knead for 10 minutes on a floured worktop until you have a smooth, classic dough. Cover and put to one side while you prepare the vegetables.

For a tart some 30 cm (12 inches) across, parboil the courgettes and blanch the fennel as described.

Oil your tart tin, and roll out the dough to fit. If you haven’t got a paella pan, use a roasting tin, a Swiss roll tray or any other broad flat container that will go into the oven. A pizza tray or stone is, of course, ideal.

Brush the dough with olive oil, and arrange the vegetables on it. Dribble on a little more olive oil, and sprinkle with the salt.

Bake in the centre of a preheated oven at 200°C/400°F/ gas mark 6 for about 30 minutes. Add the sliced goat’s cheese and bake for another 15 to 20 minutes. Serve warm or hot.