Eggplant And Bocconcini Tart With Rocket

  • on January 19, 2007
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Ingrients & Directions

1/2 bn Rocket, trimmed and tossed
With a little vinaigrette,
To serve
170 g Flour
100 g Cold butter — chopped
2 Cloves garlic — chopped
1 tb Polenta
60 g Gruyere cheese — grated
3 Bocconcini — sliced
1 Eggplant, thinly sliced
Olive oil

Combine all ingredients except polenta in a food processor, add 1/4 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.

6 Servings

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