Roasted vegetable and goats cheese brioche tart
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | grams | Fresh yeast; ( 1/2oz) |
| 100 | millilitres | Warm water; (3 1/2fl oz) |
| 250 | grams | Strong plain white flour; (8oz) |
| 25 | grams | Sugar; (1oz) |
| 2 | mediums | Size eggs |
| 125 | grams | Unsalted butter; (4oz) |
| 1 | small | Aubergine |
| 1 | medium | Courgette |
| 2 | tablespoons | Olive oil |
| 1 | 15 g pack fresh thyme | |
| 2 | Cloves garlic; thickly sliced | |
| 1 | Red pepper | |
| 100 | grams | Goats cheese; sliced (3 1/2oz) |
| Salt and freshly ground black pepper | ||
Directions
FOR THE BRIOCHE
FOR THE FILLING
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Mix the yeast with warm water, add 4 tablespoons of the plain flour, cover the bowl with cling film and leave in a warm place for 10-15 minutes.
Place the remaining flour into a large bowl. Add the sugar, eggs, yeast mixture and a pinch of salt. Beat well for 5 minutes.
Cover the bowl with cling film, leave the dough in a warm place for 30 minutes or until the dough has doubled in size.
Slice the aubergine and courgette lengthwise into 5cm ( ¼ inch) thick pieces. Place these on a baking sheet and brush with olive oil. Sprinkle 1 clove of garlic and some thyme on top. Bake for 10 minutes.
Place the red pepper on a separate tray, brush with olive oil, sprinkle with garlic and thyme. Bake in the oven for 20 minutes until soft. When cool 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 minutes.
When the brioche has doubled in size, approximately 30-40 minutes remove it from the bowl. Lightly flour the work surface and roll out the dough to 1.
5cm (¾ 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 (¾ inch) around the outer edge. Sprinkle with fresh thyme and season with salt and freshly ground black pepper.
Bake in the oven for 35 minutes until golden brown. Remove from the tin and brush with the remaining olive oil.
Notes Serve warm with a green salad.
Converted by MC_Buster.
NOTES : A rustic Mediterranean supper or lunchtime dish, great with salad or antipasto.
Converted by MM_Buster v2.0l.