Aubergine and Tomato Crostata ( Italian Rustic Pie)

Submitted by Wild Thyme Flour

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

 

• Ready In: 1hr 10mins
• Ingredients: 14
• 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.