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