Yield: 6 Servings
Measure | Ingredient |
---|---|
½ bunch | Rocket, trimmed and tossed |
\N \N | With a little vinaigrette, |
\N \N | To serve |
\N \N | Pastry: |
170 grams | Flour |
100 grams | Cold butter -- chopped |
2 \N | Cloves garlic -- chopped |
1 tablespoon | Polenta |
\N \N | Filling: |
60 grams | Gruyere cheese -- grated |
3 \N | Bocconcini -- sliced |
1 \N | Eggplant, thinly sliced |
\N \N | Lengthwise |
\N \N | Olive oil |
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