Ingredients

For the bread base
250g white flour
15g dried yeast
5g sea salt
5g sugar
150ml cold water
50ml olive oil

For the topping
1 medium red, green and yellow peppers
1 medium marrow
100g Gorgonzola cheese
150g Red Leicester cheese, grated
20ml olive oil
5g plain flour
5g onion seeds

Method

To make the bread, combine the flour with the sugar, salt and yeast. Using your hands, mix to incorporate the ingredients and warm up the flour a little.

Make a well in the flour and gradually add the water and the olive oil, mixing as you go. Turn out on to a work surface and knead until a smooth dough forms.

Line a large bowl with cling film and place the dough in it. Cover with cling film and leave in a warm place to rise until doubled in size, for up to two hours. Preheat the oven to 200°C.

In the meantime, cut the peppers and marrows into your desired shape, sprinkle with seasoning and olive oil. Place on a preheated grill and set aside when cooked.

Turn the risen dough on to a floured work surface and knock back, kneading the dough for five minutes or so until all the air is kneaded out.

Roll the dough out into a one-centimetre thick circle (do not overwork the dough).

Transfer to a large (12-inch) non-stick oven pan (or a baking sheet) and sprinkle the first layer with the grated Red Leicester cheese.

Place the grilled vegetables and Gorgonzola on top and sprinkle the sides with onion seeds (you can use nigella seeds as an alternative).

Leave the pan near the oven for 20 minutes. The warmth from the oven preheating will provide enough heat to let the dough rise a little more.

Bake in the oven for 15 to 20 minutes until cooked through completely – the dough should be a nice golden colour.

Allow to cool slightly, then drizzle with olive oil and serve.

Daniel’s tip:

You can prepare these tarts from a day before, leave to cool down, cover with cling wrap and refrigerate. To serve, put the tart in a preheated oven at 200°C for five minutes to form a crust and serve.

Daniel Cauchi is a Head Chef at Michael’s, at the Civil Service Sports Club, Valletta.