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Ингредиенты
- 15 gm Fresh yeast, ( 1/2oz)
- 100 ml Hot water, (3 1/2fl ounce)
- 250 gm Strong plain white flour, (8oz)
- 25 gm Sugar, (1oz)
- 2 med Size Large eggs
- 125 gm Unsalted butter, (4oz)
- 1 sm Aubergine
- 1 med Courgette
- 2 Tbsp. Extra virgin olive oil
- 1 x 15 g pack fresh thyme
- 2 x Cloves garlic, thickly sliced
- 1 x Red pepper
- 100 gm Goats cheese, sliced (3 1/2oz)
- Â Â Salt and freshly grnd black pepper
Инструкции
- Preheat the oven to 200 C, 400 F, Gas Mark 6.
- Mix the yeast with hot water, add in 4 Tbsp. of the plain flour, cover the bowl with cling film and leave in a hot place for 10-15 min.
- Place the remaining flour into a large bowl. Add in the sugar, Large eggs, yeast mix and a healthy pinch of salt. Beat well for 5 min.
- Cover the bowl with cling film, leave the dough in a hot place for 30 min or possibly till the dough has doubled in size.
- Slice the aubergine and courgette lengthwise into 5cm ( 1/4 inch) thick pcs. Place these on a baking sheet and brush with extra virgin olive oil. Sprinkle 1 clove of garlic and some thyme on top. Bake for 10 min.
- Place the red pepper on a separate tray, brush with extra virgin olive oil, sprinkle with garlic and thyme. Bake in the oven for 20 min till soft. When cold remove the skin.
- When the brioche dough has doubled in size return the bowl to the mixer and gradually beat in the softened butter. Re-cover the bowl with cling film and place the bowl in awarm place for a further 30 min.
- When the brioche has doubled in size, approximately 30-40 min remove it from the bowl. Lightly flour the work surface and roll out the dough to 1. 5cm (3/4 inch) thick and place the dough in the base of a 20cm (8 inch)
- non-stick tin.
- Arrange the goats cheese and roasted vegetables on top of the dough leaving 1. 5cm (3/4 inch) around the outer edge. Sprinkle with fresh thyme and season with salt and freshly grnd black pepper.
- Bake in the oven for 35 min till golden. Remove from the tin and brush with the remaining extra virgin olive oil.
- Notes Serve hot with a green salad.
- NOTES : A rustic Mediterranean supper or possibly lunchtime dish, great with salad or possibly antipasto.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 8 servings | |
| Calories 351 | |
| Calories from Fat 179 | 51% |
| Total Fat 20.31g | 25% |
| Saturated Fat 10.72g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 68mg | 3% |
| Potassium 391mg | 11% |
| Total Carbs 34.95g | 9% |
| Dietary Fiber 4.9g | 16% |
| Sugars 6.39g | 4% |
| Protein 9.02g | 14% |
