• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Eggplant and Bocconcini Tart with Rocket

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • 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


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.

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