Ingredients
- 2 garlic (cloves chopped)
- 1 with a little vinaigrette
- 1 polenta
- 1 filling
- 1 olive oil (lengthwise)
- 100 g butter (cold chopped)
- 170 g flour
- 60 g gruyere cheese (grated)
- 3 slices bocconcini (sliced)
- 1 slice eggplant
- some rocket
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 :
