Aubergine and Tomato Crostata ( Italian Rustic Pie)

READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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