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Receta Aubergine And Bocconcini Tart With Rocket
by Global Cookbook

Aubergine And Bocconcini Tart With Rocket
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  Raciónes: 6

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

  1. 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.