| 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
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