Recipe - Eggplant And Bocconcini Tart With Rocket

One half 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 tablespoon Polenta
Filling:
60 g Gruyere cheese grated
3 Bocconcini cut or sliced up
1 Eggplant, thinly cut or sliced up
Lengthwise
Olive oil

Combine all ingredients except polenta in a food processor, add One fourth 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