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Sundried Tomato, Basil and Goats Cheese Pull Apart


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Ingredients

6 portion(s)

Bread

  • 450 g lukewarm water
  • 4 tsp Yeast
  • 750 g baker's flour
  • 5 tbsp oil
  • 1 1/2 tsp salt

Filling & Topping

  • 90 g sundried or semi-sundried tomatoes, plus oil reserved
  • 40 g fresh basil
  • 120 g goats cheese
  • 30 g Grated Parmesan Cheese
  • 6
    45min
    Preparation 5min
    Baking/Cooking
  • 7
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

    Bread
  1. Preheat oven to 180C.

    Place basil in TM bowl and chop speed 7 for 6 seconds. Set aside.

    Place tomatoes in TM bowl in Closed lid, and  turbo pulse for 3-4 sec to chop. Set aside

    Place all water, yeast, bakers flour, oil and salt into mixing bowl and mix for 6 sec/speed 6 to combine.

    With dial set to closed, 2 min Dough mode.

    Remove and let dough rise for 30 mins or until doubled in size.

    Roll out on Thermomat into large rectangle. Drizzle reserved sundried tomato oil over dough and spread evenly across, sprinkle chopped tomatoe, basil and crumbled goats cheese over dough.

    With spatula or butter knife cut 3-4 cm wide strips. Fod each dough stip in a concertina patern and place cut side up in a 26cm springform tin until all of the strips are pressed together. (they will expand during cooking).

    Sprinkle with grated parmesan and a extra sundried oil in desired.

    Bake for approx. 40-45 minutes. Serve either warm or cold.

    (great cold the next day for school lunchboxs).

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Made this last night, it was

    Submitted by nnewton on 10. August 2012 - 16:09.

    Made this last night, it was a huge hit with enough left over for lunches next day.

    Thanks for posting

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  • My reading of the recipe is

    Submitted by Kirrilly on 20. April 2012 - 00:08.

    My reading of the recipe is that you cut the rectangle into strips which you then lay in a (cheesecake-type) springform tin, which will result in a round loaf. Hope this helps tmrc_emoticons.)

    Find me at Kirls Thermo Updates (Facebook)

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  • Thoroughly enjoyed this

    Submitted by melissa3e on 17. November 2011 - 12:14.

    Thoroughly enjoyed this perfect tasting loaf although really large!!  5 ladies for lunch, 1 16 yr old and still had left-overs.  Confused over picture being in a round shape and recipe says make into a rectangle? Thanks again for this.

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