0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Eggs Vegetarian Luncheon, Main course, Pies & past, Vegetarian 6 Servings

INGREDIENTS

1/2 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 tb Polenta
Filling:
60 g Gruyere cheese — grated
3 Bocconcini — sliced
1 Eggplant, thinly sliced
Lengthwise
Olive oil

INSTRUCTIONS

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.
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

A Message from our Provider:

“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?