Eggplant & Bocconcini Tart With Rocket

  • on December 16, 2008
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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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