Aubergine and Tomato Crostata ( Italian Rustic Pie) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This light pie is a joy to make and adored by my vegetarian mum. Ingredients:
300 g plain flour |
1/2 teaspoon salt |
1/2 cup water (approx.) |
3 tablespoons olive oil |
2 tablespoons oregano |
2 large aubergines, sliced |
4 tomatoes, sliced |
1 onion |
200 g ricotta cheese |
250 g yogurt |
1 tablespoon flour |
4 eggs |
4 tablespoons parmesan cheese |
salt and pepper |
Directions:
1. In a processor make a dough with the flour, oregano, salt, olive oil and enough water to make a dough ball.
2. Rest in plastic wrap but don't refrigerate.
3. cook the sliced aubergines with the 2 tbsp of water and 1 tbsp olive oil.
4. Drain the auberines and place half of them in a blender with the ricotta, yogurt, eggs, parmesan and seasoning.
5. Grease and Line a 26cm pie dish with baking paper. roll out the pastry and line the pie dish.Place another greaseproof paper on top and cover in baking beans.
6. Bake in a 200C for 20 minutes. Remove the paper and beans and fill with the aubergine cream.
7. Place circles o the rest of the aubergine, sliced onions and tomatoes decoratively on the surface.
8. Mix 1 tbsp olive oil and 1 tbsp water and using a pastry brush, brush the aubergines and tomatoes. season and sprinkle on some more oregano.
9. Bake for a further 30 minutes.
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