Cherry Tomato and Eggplant Savory Pie

 

Ingredients

 

Serve 4

 

Pastry:

• 1 1/3 cups/200 g all purpose/plain flour

• 1/3 tsp salt

• 6 tbsp butter

• 1 egg, beaten

• 3/4 cup/45 g freshly grated Parmesan cheese 

Filling:

• 1 lb/500 g eggplants/auberglnes, sliced lengthwise in 4

• 5 oz/150 g cherry tomatoes

• 2 oz/50 g pitted black olives

• 3 eggs

• 3/4 cup/180 ml cream

• 1 tbsp tom basil

• 1 tbsp tom mint

• salt and freshly ground black pepper to taste

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Method:

1. Pastry: Sift the flour and salt into a medium bowl. Mix in the butter, egg, and half the Parmesan to make a smooth dough.

2. Shape into a ball, wrap in waxed paper, and refrigerate for 30 minutes.

3. Preheat the oven to 400°F/200°C/gas 6. Butter a 9-inch (23-cm) pie pan.

4. Roll the pastry out on a lightly floured surface to 1/4 inch (5 mm) thick. Line the prepared pan with the dough, trimming the edges to fit. Prick all over with a fork. Refrigerate for 15 minutes.

5. Cook the eggplants in a grill pan for 10-15 minutes, or until tender. Arrange the eggplant slices in the pastry base. Fill the gaps with the cherry tomatoes and olives.

6. Beat the eggs, cream, remaining Parmesan, basil, and mint in a large bowl. Season with salt and pepper. Pour the mixture over the eggplants and tomatoes.

7. Bake for 20-30 minutes, or until the pastry is golden brown. Serve hot or at room temperature.