Eggplant and Bocconcini Tart with Rocket
1/2 bunch rocket, trimmed and tossed with a little vinaigrette
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.
5 1/2 ounces flour
3 ounces cold butter, chopped
2 cloves garlic, chopped
1 tablespoon polenta
2 ounces gruyere cheese, grated
3 bocconcini (small balls of fresh mozzarella) sliced
1 eggplant, thinly sliced lengthwise
Roll out mixture on surface sprinkled with polenta to a round about 1 inch thick and about 12 inches in diameter. Place on an oven tray and turn over a 1/2 inch 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 375 for 45 minutes. Top with rocket and cut into wedges to serve.
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