Courgette flatbreads with herbs and goat’s cheese

Making your own flatbreads is one of the simplest ways to get into baking bread, and this recipe might be the perfect summer combination.

“Cooking courgettes slowly with garlic and olive oil has to be one of my favourite ways to deal with this summer vegetable,” says Gill Meller, who features this recipe in his new book – Root, Steam, Leaf, Flower.

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Nutrition Facts

Courgette flatbreads with herbs and goat’s cheese

Amount Per Serving

Calories 1092 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 13g81%

Cholesterol 26mg9%

Sodium 1010mg44%

Potassium 1353mg39%

Carbohydrates 140g47%

Fiber 10g42%

Sugar 13g14%

Protein 37g74%

Vitamin A 1343IU27%

Vitamin C 91mg110%

Calcium 204mg20%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Courgette flatbreads with herbs and goat’s cheese

Great for an al fresco lunch

Prep Time35 minutes mins

Cook Time40 minutes mins

Course: Lunch

Cuisine: British

Servings: 3

Calories: 1092kcal

Author: Gill Meller

Equipment

• Large bowl
• Stand mixer with a dough hook
• Large, heavy-based pan
• Three baking sheets 

Ingredients

For the flatbreads

• 500 g strong white bread flour plus extra for dusting
• 1 tsp fine sea salt
• 1 tsp fast-action dried yeast
• 2 tsp crushed fennel seeds
• 1 lemon finely grated zest
• 2 tbsp extra-virgin olive oil plus extra for greasing
• 4 tbsp natural yoghurt

For the topping

• 4 tbsp extra-virgin olive oil
• 2 garlic cloves thinly sliced
• 1.2 kg 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
• 150 g soft goat’s cheese
• pinch of chilli flakes (optional)
• sea salt
• freshly ground black pepper

Method

• Make the flatbreads. 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 about 10 minutes, until soft and smooth.
• (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 clean cloth and leave to rise in a warm place for up to 24 hours.
• 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 with salt and pepper.
• Cook the courgettes slowly over a gentle heat, stirring regularly, for about 25 minutes or so, until they break down but still retain a little of their shape. They should be soft without colouring too much and almost spoonable in texture.
• Take the pan off the heat, stir all but a handful of the herbs into the courgettes, then season again to taste with plenty of salt and pepper.
• Place three baking sheets in the oven (alternatively, bake one at a time if you have limited oven space) and heat the oven to 240°C/220°C fan/475°F/gas mark 8.
• Turn out the dough onto a lightly floured surface, then cut it into three equal pieces. Form each piece into a nice neat round and leave to rest for 20 minutes or so. When you’re ready to bake the flatbreads, roll out the pieces of dough. They want to be quite thin, but don’t worry if they’re not especially round, that doesn’t matter.
• Take the hot baking sheets out of the oven and place a rolled-out dough on each. Spread the courgette mixture evenly over the top of each. Dot the goat’s cheese over the top of the courgette mixture and trickle all over with some of the remaining olive oil. Add the chilli flakes, if using, and a sprinkling of salt and pepper, too.
• Place the trays in the oven for 12–14 minutes, or until the dough is puffed up and golden around the edges. Remove from the oven and slide onto a board. Sprinkle with a few reserved herbs and serve.

Nutrition

Calories: 1092kcal | Carbohydrates: 140g | Protein: 37g | Fat: 44g | Saturated Fat: 13g | Cholesterol: 26mg | Sodium: 1010mg | Potassium: 1353mg | Fiber: 10g | Sugar: 13g | Vitamin A: 1343IU | Vitamin C: 91mg | Calcium: 204mg | Iron: 4mg

Root, Stem, Leaf, Flower: How To Cook With Vegetables And Other Plants by Gill Meller, photography by Andrew Montgomery, is published by Quadrille.

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