Links to Associated Websites
Event Enquiries: 01604 731731
Bedroom Booking Hotline: 08455 049550
Quick Links to Sundial Venues
Rosemary crispbread with roast tomatoes, artichoke, and Taleggio cheese (V)
- 250g strong white flour
- 15ml olive oil
- 12g fresh yeast
- 30g caster sugar
- 115ml milk and water warmed to blood temperature (37°C)
- Olive oil
- Picked rosemary
- 12 plum tomatoes
- 12 artichoke hearts (tinned)
- 400g Taleggio cheese cut into dice, rind on
- 2 cloves garlic, crushed
- 3 sprigs thyme
- 3 bunches rocket
- Rock salt
- Ground white pepper
Heat the oven to 120°C. Take off the stalks from the plum tomatoes and remove the eyes with the point of a small kitchen knife, then cut in half lengthways. Sprinkle a baking tray with rock salt and place the tomatoes on top, drizzle with olive oil and ground white pepper and put in the oven for approximately 4 -6 hours to dry out. When they are dry but still slightly moist in the middle remove from the oven and allow to cool. When cold these should be used the same day, but if it is more convenient store them in a sterilised jar or other airtight container covered with olive oil, 2 cloves of crushed garlic and a little thyme, where they will keep for up to 10 days.
Dissolve the sugar in the warm milk and water, crumble the yeast into the liquid, mix and allow to ferment for approximately 20 minutes in a warm place. Put the flour and salt in a mixing bowl and gradually mix in the combined water, yeast and milk, adding a little at a time until a dough has been formed. Knead until the paste is smooth but still a dough. Transfer to a floured bowl, sprinkle with flour and cover with cling film, then leave to prove for approximately one hour or until it has doubled in size. When the dough has proved preheat the oven to 190°C. Turn out the dough onto a floured surface and knead again, then cut out eight even pieces, roll into ball shapes, then roll out each piece into a thin, flat round disc 21-24cm in diameter. Sprinkle the disc with rock salt, picked rosemary and olive oil and cook until crisp and just slightly brown, then remove from oven and place onto a cooling wire. Do not drain off the oil.
Wash, drain and spin the rocket. Heat a heavy based frying pan on the stove. Cut the artichokes in half lengthways and lightly coat in olive oil, salt and pepper, then sauté with the crushed garlic and thyme in the hot pan for 3-4 minutes, moving all the time to prevent them scorching, then drain on kitchen paper. Keep the oil in the pan.
Mix the rocket, artichokes, roast tomatoes and Taleggio cheese together, drizzle with a little of the artichoke oil, and place on the plate with cracked crisp breads.