Side Pannel
Eggplant and Bocconcini Tart with Rocket
Eggplant and Bocconcini Tart with Rocket
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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