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Ingredientes
- 1/2 bn Rocket, trimmed and tossed With a little vinaigrette, To serve
- 170 gm Flour
- 100 gm Cool butter -- minced
- 2 x Cloves garlic -- minced
- 1 Tbsp. Polenta
- 60 gm Gruyere cheese -- grated
- 3 x Bocconcini -- sliced
- 1 x Aubergine, thinly sliced Lengthwise Extra virgin olive oil
Direcciones
- Combine all ingredients except polenta in a food processor, add in 1/4 c. ice cool water and process for about 15 seconds or possibly till mix just comes together. Roll out mix 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 create a rim. Cover and freeze for 20 min. Remove from freezer and sprinkle Gruyere over surface. Top with bocconcini and aubergine. Brush with a little extra virgin olive oil, season to taste and bake at 200^C for 45 min. Top with rocket and cut into wedges to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 6 servings | |
| Calories 286 | |
| Calories from Fat 151 | 53% |
| Total Fat 17.18g | 21% |
| Saturated Fat 10.52g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 132mg | 6% |
| Potassium 191mg | 5% |
| Total Carbs 26.79g | 7% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.61g | 1% |
| Protein 6.85g | 11% |
