FOR THE BRIOCHE
15 g Fresh yeast; ( 1/2oz)
100 ml Warm water; (3 1/2fl oz)
250 g Strong plain white flour;
-(8oz)
25 g Sugar; (1oz)
2 md Size eggs
125 g Unsalted butter; (4oz)
FOR THE FILLING
1 sm Aubergine
1 md Courgette
2 tb Olive oil
1 15 g pack fresh thyme
2 Cloves garlic; thickly
-sliced
1 Red pepper
100 g Goats cheese; sliced (3
-1/2oz)
Salt and freshly ground
-black pepper
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 ( 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.
Yields
8 servings