Aubergine and Tomato Crostata ( Italian Rustic Pie)

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

• Ready In: 1 hr 10 mins
• Serves: 4

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.