Recipe - Roasted Vegetable-Goat Cheese Flan

BREAD DOUGH
2 lg Eggs
1 teaspoon Salt
1 cup Skim milk
1 pack Active dry yeast
1 tablespoon Sugar
3 One fourth cup Allpurpose flour; to 3 1/2
cups

EGG WASH
1 Egg; slightly beaten
One fourth cup Milk

FILLING
1 One fourth cup Roasted onions; finely minced
One half cup Roasted green bell peppers;
finely minced
One half cup Roasted red bell peppers;
finely minced
One half cup Roasted yellow bell peppers;
finely minced
One fourth cup Roasted garlic; finely minced
4 tablespoon Unsalted butter; melted, or
olive oil spray

Dough: Whisk the eggs until they are frothy, then whisk in the salt.

Heat the milk to 110F and stir in the yeast and sugar.

Combine the eggs and the bean liquid in the bowl of a mixer. Stir briefly
to combine, then with the mixer set on slow, gradually add 3 One fourth cups
flour. Increase the speed to medium and process for 10 minutes. The dough
should cling to the dough hook and be fairly elastic. If the dough is soft
and sticky, add the remaining flour.

Reduce the speed to medium slow and process for 5 more minutes, or until
the dough is smooth, very elastic, and clinging to the dough hook.

Gather the dough into a ball. Place in bowl and cover. Allow to rise until
doubled in volume; about 1 hour.

Push the top down gently. Separate the dough into 12 to 16 balls, each
about the size of a golf ball. Roll the balls into circles, about 56
inches in diameter. Place the rounds on a cookie pan, layers separated by
foil or waxed paper. Refrigerate them (to stop the rising) until ready to
use.

Egg Wash: Combine the beaten egg with the milk.

Filling: To roast the vegetables, if you have a gas range, place the
vegetables right on the burner, in a high flame, and roast, turning until
the outer skin is charred all around. If your range is electric, you can
roast in a preheated 500F oven. Plunge the roasted vegetables into ice
water to stop the cooking, then rub off the black skin under running water.

Make the filling by combining the roasted vegetables in a bowl.

Assembly: Brush one side of each round with the egg wash. Divide the filing
among half of the dough rounds with the eggwashed side up, and top with
the remaining dough rounds, eggwashed side down. Seal the edges all the
way around, coat the outer surfaces with the melted butter, and fry,
turning often, on a griddle or skillet over medium heat (250F) until golden
brown.

Per serving: 2533 Calories; 72g Fat (26% calories from fat); 83g Protein;
388g Carbohydrate; 787mg Cholesterol; 2515mg Sodium Food Exchanges: 20
Starch/Bread; 3 One half Lean Meat; 8 One half Vegetable; 1 Fruit; 1 NonFat Milk; 11
One half Fat; 1 Other Carbohydrates

Recipe by: Fiery Foods that I Love, Paul Prudhomme

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on Apr 1,
1999, converted by MM_Buster v2.0l.