1 red bell pepper/capsicum, seeded, cored, and diced
1 zucchini/courgette, diced
1 eggplant/aubergine, diced
1 tomato, diced
2 tbsp extra-virgin olive oil
salt and freshly ground black pepper to taste
1 tbsp finely chopped oregano or
1 tsp dried oregano
1/2 cup/125 ml heavy/double cream
1 egg
6 tbsp Ricotta cheese
Method:
Pastry:
Sift the flour and salt into a large bowl. Mix in half
the Parmesan, butter, paprika, sugar, and egg yolks.
Shape into a ball, wrap in plastic wrap (cling film),
and refrigerate for 2 hours.
Sauté the vegetables in the oil in a large frying pan
over medium heat for 5 minutes. Season with salt and
pepper and add the oregano.
Oil a 9-inch (24-cm) pie pan.
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 30 minutes.
Preheat the oven to 350°F/180°C/gas 4.
Beat the cream and eggs until frothy in a large bowl.
Stir in the Ricotta and vegetables.
Pour the mixture into the chilled pastry base, smoothing
the surface. Sprinkle with the remaining Parmesan.