Eggplant & Bocconcini Tart With Rocket Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 bunch: Rocket, trimmed and tossed
With a little vinaigrette,
To serve,
Pastry:,
170 gram: Flour,
100 gram: Cold butter, chopped
2 Cloves: garlic, chopped
1 tbsp: Polenta,
Filling:,
60 gram: 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.
Recipe By :
From: The Thorderson Home
Source from luhu.jp
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
Source from luhu.jp