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Name: Roasted Onion And Goats Cheese Crostada
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 lg Spanish onions; 230 g butter Cold, diced; 2 tb olive oil; 2 tb Polenta grains; 2 Red capsicums; 2 Sprigs rosemary; 1 ts Baking Powder; 100 g Goats cheese; 2 tb Cold water; 2 tb Brown sugar; 1 tb Balsamic vinegar; 2 c Plain flour; 2 ts Fresh rosemary

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INGREDIENTS

4 lg Spanish onions
230 g butter ; Cold, diced
2 tb olive oil
2 tb Polenta grains
2 Red capsicums
2 Sprigs rosemary
1 ts Baking Powder
100 g Goats cheese
2 tb Cold water
FOR THE PASTRY
2 tb Brown sugar
FOR THE TART
1 tb Balsamic vinegar
2 c Plain flour
2 ts Fresh rosemary

INSTRUCTIONS

First make the filling. Peel the onions and slice into thick rounds. Slice the capsicum flesh into wedges and discard the seed core. Toss the onion and capsicum pieces with the oil, rosemary, brown sugar and balsamic vinegar and bake at 190c. for 50 minutes, tossing during the cooking period. When the vegetables are golden and soft, remove the baking dish from the oven and allow to cool In a food processor, pulse the flour, salt, rosemary, polenta and baking powder to mix. With the motor running, add the butter cubes and process briefly. Add just enough water to help the mixture hold together to reach the ball stage. Remove from the processor and flatten to a disk. Chill until required. To asssemble, roll out the dough to 5mm. thick. Pile the onion filling in the centre of the dough then gently spread to within 6cm. of the edge. Sprinkle the feta cheese over the filling. Lift up the edge and fold back and pinch to create a free-form crust. Continue lifting and pinching all around to seal the filling. Place on a non-stick oven tray and bake at 225c. for 10 minutes then reduce heat to 190c. for 45 minutes until pastry is crisp and golden. Serve hot, warm or cold in wedges with a salad. Per serving: 2227 Calories (kcal); 216g Total Fat; (84% calories from fat); 10g Protein; 79g Carbohydrate; 504mg Cholesterol; 2418mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 43 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Roasted Onion And Goats Cheese Crostada

4 lg Spanish onions
230 g butter Cold, diced
2 tb olive oil
2 tb Polenta grains
2 Red capsicums
2 Sprigs rosemary
1 ts Baking Powder
100 g Goats cheese
2 tb Cold water
 FOR THE PASTRY
2 tb Brown sugar
 FOR THE TART
1 tb Balsamic vinegar
2 c Plain flour
2 ts Fresh rosemary

First make the filling. Peel the onions and slice into thick rounds. Slice  the capsicum flesh into wedges and discard the seed core.    Toss the onion and capsicum pieces with the oil, rosemary, brown sugar and  balsamic vinegar and bake at 190c. for 50 minutes, tossing during the  cooking period. When the vegetables are golden and soft, remove the baking  dish from the oven and allow to cool    In a food processor, pulse the flour, salt, rosemary, polenta and baking  powder to mix. With the motor running, add the butter cubes and process  briefly. Add just enough water to help the mixture hold together to reach  the ball stage. Remove from the processor and flatten to a disk. Chill  until required.    To asssemble, roll out the dough to 5mm. thick. Pile the onion filling in  the centre of the dough then gently spread to within 6cm. of the edge.  Sprinkle the feta cheese over the filling. Lift up the edge and fold back  and pinch to create a free-form crust. Continue lifting and pinching all  around to seal the filling.    Place on a non-stick oven tray and bake at 225c. for 10 minutes then reduce  heat to 190c. for 45 minutes until pastry is crisp and golden. Serve hot,  warm or cold in wedges with a salad.        Per serving: 2227 Calories (kcal); 216g Total Fat; (84% calories from fat);  10g Protein; 79g Carbohydrate; 504mg Cholesterol; 2418mg Sodium Food  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0 Fruit;       43    Fat; 1 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1522g)
Recipe Makes: 1

Calories: 3565
Calories from Fat: 2047 (57%)

Amt Per Serving		% DV

	Total Fat 227.4g	303 %
	Saturated Fat 140.8g	704 %
	Monounsaturated Fat 60.6g
	Polyunsanturated Fat 9.9g
Cholesterol 573.5mg		176 %
Sodium 960.4mg		33 %
Potassium 1919.8mg		51 %
Total Carbohydrate 333.3g		98 %
	Dietary Fiber 23.1g	92 %
	Sugars, other 310.2g
Protein 59.3g		85 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3565

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