Eggplant and bocconcini tart with rocket

6 Servings

Ingredients

Quantity Ingredient
½ bunch Rocket, trimmed and tossed
With a little vinaigrette,
To serve
Pastry:
170 grams Flour
100 grams Cold butter -- chopped
2 Cloves garlic -- chopped
1 tablespoon Polenta
Filling:
60 grams Gruyere cheese -- grated
3 Bocconcini -- sliced
1 Eggplant, thinly sliced
Lengthwise
Olive oil

Directions

Combine all ingredients except polenta in a food processor, add ¼ cup ice cold water and process for about 15 seconds or until mixture just comes together. Roll out mixture on surface sprinkled with polenta to a round about 3cm thick and about 32cm in diameter. Place on an oven tray and turn over a 1cm edge to form a rim. Cover and freeze for 20 minutes. Remove from freezer and sprinkle Gruyere over surface. Top with bocconcini and eggplant. Brush with a little olive oil, season to taste and bake at 200^C for 45 minutes. Top with rocket and cut into wedges to serve.

Recipe By :

From: The Thorderson Home <thor@...: Mon, 18 Mar 1996 14:41:49 ~0700

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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