| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetarian | Luncheon, Main course, Pies & past, Vegetarian | 6 | Servings |
INGREDIENTS
| 1/2 | Rocket, trimmed and tossed | |
| With a little vinaigrette | ||
| To serve | ||
| Pastry: | ||
| 170 | g | Flour |
| 100 | g | Cold butter, chopped |
| 2 | Cloves garlic, chopped | |
| 1 | T | 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:
“Jesus: so far ahead of his time that we’re still no closer to catching up”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 229
Calories From Fat: 76
Total Fat: 8.6g
Cholesterol: 11mg
Sodium: 762.6mg
Potassium: 322.8mg
Carbohydrates: 28.8g
Fiber: 3.4g
Sugar: 2.8g
Protein: 9.2g