Roasted Onion And Goats Cheese Crostada

INGREDIENTS

INSTRUCTIONS

First make the filling. Peel the onions and slice into thick rounds.
Slice the capsicum flesh into wedges and discard the seed core.  Toss
the onion and capsicum pieces with the oil, rosemary, brown  sugar and
balsamic vinegar and bake at 190c. for 50 minutes, tossing  during the
cooking period. When the vegetables are golden and soft,  remove the
baking dish from the oven and allow to cool  In a food processor,
'pulse' the flour, salt, rosemary, polenta and  baking powder to mix.
With the motor running, add the butter cubes  and process briefly. Add
just enough water to help the mixture hold  together to reach the ball
stage. Remove from the processor and  flatten to a disk. Chill until
required.  To asssemble, roll out the dough to 5mm. thick. Pile the
onion  filling in the centre of the dough then gently spread to within
6cm.  of the edge. Sprinkle the feta cheese over the filling. Lift up
the  edge and fold back and pinch to create a free-form crust. Continue
lifting and pinching all around to seal the filling.  Place on a
non-stick oven tray and bake at 225c. for 10 minutes then  reduce heat
to 190c. for 45 minutes until pastry is crisp and golden.  Serve hot,
warm or cold in wedges with a salad.  Converted by MC_Buster.  Per
serving: 2227 Calories (kcal); 216g Total Fat; (84% calories from
fat); 10g Protein; 79g Carbohydrate; 504mg Cholesterol; 2418mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0
Fruit; 43 Fat; 1 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 2094
Calories From Fat: 379
Total Fat: 43.2g
Cholesterol: 0mg
Sodium: 8280mg
Potassium: 750mg
Carbohydrates: 391.2g
Fiber: 13.4g
Sugar: 29.1g
Protein: 41.5g