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.
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
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.
© 2000 Frances Bissell. All rights reserved.