Eggplant And Bocconcini Tart With Rocket

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

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