Aubergine And Bocconcini Tart With Rocket Recipe

• 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

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.
2. Roll out mix on surface sprinkled with polenta to a round about 3cm thick and about 32cm in diameter.
3. Place on an oven tray and turn over a 1cm edge to create a rim.
4. Cover and freeze for 20 min.
5. Remove from freezer and sprinkle Gruyere over surface.
6. Top with bocconcini and aubergine.
7. Brush with a little extra virgin olive oil, season to taste and bake at 200^C for 45 min.
8. Top with rocket and cut into wedges to serve.

rocket, flour, butter, garlic, polenta, gruyere cheese, aubergine

Taken from cookeatshare.com/recipes/aubergine-and-bocconcini-tart-with-rocket-71332 (may not work)