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Eggplant And Bocconcini Tart With Rocket

A home-style Eggplant And Bocconcini Tart With Rocket made with Flour, Cold Butter Chopped, Garlic Chopped, and Gruyere Cheese Grated. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 170 g
• 100 g
• 2 clove
• 60 g

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   To serve Pastry

3. 3

   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.

4. 4

   Roll out mixture on surface sprinkled with polenta to a round about 3cm thick and about 32cm in diameter.

5. 5

   Place on an oven tray and turn over a 1cm edge to form a rim.

6. 6

   Cover and freeze for 20 minutes.

7. 7

   Remove from freezer and sprinkle Gruyere over surface.

8. 8

   Top with bocconcini and eggplant.

9. 9

   Brush with a little olive oil, season to taste and bake at 200^C for 45 minutes.

10. 10

    Top with rocket and cut into wedges to serve.