Aubergine and Tomato Crostata ( Italian Rustic Pie)

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This light pie is a joy to make and adored by my vegetarian mum.

Ingredients Nutrition

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.