Potato, Thyme and Aubergine Bake

Serves: 4

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Total Time: 45

Prep Time: 20

Cook Time: 25

• 125 gram(s) plain flour
• Scant teaspoon fast-action dried yeast
• 1 pinch(es) sugar
• ¼tsp salt
• 1 tablespoon(s) olive oil
• 450 gram(s) potatoes, peeled and cut into 5mm (¼in) slices
• 4 tablespoon(s) caramelised onion chutney
• 1 tablespoon(s) thyme leaves, plus a few sprigs to garnish
• 1 medium aubergine, cut into 5mm (¼in) slices
• 100 gram(s) (3½oz) gorgonzola, crumbled

Method

1. Put the flour, yeast, sugar and salt into a large bowl. Make a well in the centre and pour in the oil, plus 75ml (3fl oz) warm water. Stir with a wooden spoon to make a soft dough - add more flour if too sticky; more water if too dry. Knead on a lightly floured surface for 10min. Put into a lightly oiled bowl, cover with a clean tea towel and leave to rise for 1hr.
2. Bring a large pan of lightly salted water to the boil and cook potatoes for 4-5min until just tender. Drain and let steam dry in the colander for 2min.
3. Preheat oven to 220ºC (200ºC fan) mark 7. Roll out the dough into a rectangle approximately 23cm x 33cm (9in x 13in). Transfer to a baking sheet.
4. Spread with chutney, leaving a 2cm border. Sprinkle with thyme and top with overlapping rows of potato and aubergine, then the cheese and thyme sprigs. Bake for 20min.

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