Eggplant and Bocconcini Tart with Rocket Recipe

Free Recipe Eggplant and Bocconcini Tart with Rocket

Recipe Type: Free Lunch Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6

Ingredients for Eggplant and Bocconcini Tart with Rocket Recipe

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

Eggplant and Bocconcini Tart with Rocket Preparation

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. Recipe By : From: The Thorderson Home <thor@alinc.Cdate: Mon, 18 Mar 1996 14:41:49 ~0700 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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