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1/2 bunch Rocket, trimmed and tossed With a little Vinaigrette,
Pastry
170 gm Flour
100 gm Cold Butter, chopped
2 Cloves Garlic, chopped
1 Tablespoon Polenta
Filling
60 gm Gruyere cheese, grated
3 Bocconcini, sliced
1 Eggplant, thinly sliced lengthwise
Olive Oil
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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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