Try this Roasted Vegetable And Goats Cheese Brioche Tart recipe, or contribute your own.
Suggest a better descriptionPreheat 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 ( 1/4 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 (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 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. NOTES : A rustic Mediterranean supper or lunchtime dish, great with salad or antipasto.
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 8 | ||
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Calories: 415 | ||
Calories from Fat: 233 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.9g | 35 % | |
Saturated Fat 12.9g | 65 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 307.8mg | 95 % | |
Sodium 179mg | 6 % | |
Potassium 634.6mg | 17 % | |
Total Carbohydrate 28.2g | 8 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 21.6g | ||
Protein 19.1g | 27 % | |
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. |
Calories per serving: 415
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