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Рецепт Roasted Vegetable And Goats Cheese Brioche Tart
by Global Cookbook

Roasted Vegetable And Goats Cheese Brioche Tart
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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)
  •     Salt and freshly grnd black pepper

Инструкции

  1. Preheat the oven to 200 C, 400 F, Gas Mark 6.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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)
  9. non-stick tin.
  10. 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.
  11. Bake in the oven for 35 min till golden. Remove from the tin and brush with the remaining extra virgin olive oil.
  12. Notes Serve hot with a green salad.
  13. NOTES : A rustic Mediterranean supper or possibly lunchtime dish, great with salad or possibly antipasto.