Aubergine And Tomato Crostata ( Italian Rustic Pie) - cooking recipe

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
Preparation
    In a processor make a dough with the flour, oregano, salt, olive oil and enough water to make a dough ball.
    Rest in plastic wrap but don't refrigerate.
    cook the sliced aubergines with the 2 tbsp of water and 1 tbsp olive oil.
    Drain the auberines and place half of them in a blender with the ricotta, yogurt, eggs, parmesan and seasoning.
    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.
    Bake in a 200C for 20 minutes. Remove the paper and beans and fill with the aubergine cream.
    Place circles o the rest of the aubergine, sliced onions and tomatoes decoratively on the surface.
    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.
    Bake for a further 30 minutes.

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