Best Aubergine And Tomato Crostata Italian Rustic Pie Recipes

EGGPLANT (AUBERGINE) AND TOMATO CRISP

Steps:

• Preheat oven to 425°. In a small bowl, whisk together oil, vinegar, garlic, basil, oregano, salt and pepper; brush on both sides of eggplant, bell pepper and tomato slices.
• Place vegetables on a large baking sheet. Jellyroll pan works nice.
• Cover with foil and bake for 10 minutes.
• Remove foil and bake another 10 minutes.
• Lightly coat a shallow casserole or gratin dish with cooking spray.
• Place a layer of eggplant on bottom; top with a layer of bell pepper, then a layer of sliced tomatoes.
• Repeat layers, using all remaining vegetables and ending with a layer of tomatoes.
• Mix together all topping ingredients except fresh basil leaves.
• Sprinkle over vegetables.
• Bake for 30 minutes. Garnish with fresh basil leaves.

EGGPLANT AND TOMATO PIE

Steps:

• Line a lightly oiled 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill.
• Heat the oven to 450 degrees Fahrenheit. Slice the eggplant about 1/3 inch thick and toss with salt to taste and 1 tablespoon olive oil. Line 1 to 2 baking sheets (as needed) with foil and brush the foil with olive oil. Lay the eggplant slices on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the slices are soft when pierced with a knife and browned in spots. Remove from the oven and carefully fold the foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil and allow the eggplant to steam for another 15 to 20 minutes. It should now be completely cooked. Turn the oven down to 350 degrees.
• Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust with the beaten egg and place in the oven for 10 minutes. Remove from the oven and set aside.
• Whisk the milk into the eggs. Add salt (I usually use about 1/2 teaspoon) and pepper. Spread 1/4 cup tomato sauce over the bottom of the crust. Top with a layer of eggplant slices. Season with salt and pepper. Spoon one third of the remaining sauce over the eggplant and sprinkle with thyme, Parmesan, and half of the Gruyère. Repeat the layers one or two more times, depending on the size of your eggplant slices, ending with the Gruyère. Pour on the egg and milk mixture. It should seep down into the layers; if it looks like it's not moving and going to overflow the crust, use a fork to create some holes so it does seep down. Arrange the sliced tomatoes on top and sprinkle any remaining thyme over the tomatoes. Drizzle on 1 tablespoon of olive oil. Place in the oven and bake for 40 to 45 minutes, until set and bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.

RUSTIC TOMATO BASIL PIE

Steps:

• Preheat oven to 425 degrees F; line a baking sheet with parchment paper.
• In a small bowl, whisk together mayonnaise, garlic, and lemon juice; season with salt and pepper.
• Season tomatoes lightly with salt and pepper.
• Spread the dough out on the prepared baking sheet and brush with about 1 tablespoon of the garlic mayonnaise all the way to the edge.
• Arrange about half the tomatoes on the dough, leaving a 2-inch border (tomatoes can overlap).
• Scatter basil over tomatoes.
• Made a second layer of tomatoes and basil.
• Fold the edges of the dough toward the center (will not cover filling); brush with garlic mayonnaise to help secure the folds in the crust.
• Drizzle a teaspoon of olive oil on the tomatoes and lightly season with salt and pepper.
• Bake until golden brown, about 30 to 40 minutes; let set for 30 minutes to allow tomato juices to redistribute.
• Cut the cooled pie into wedges and serve each with a dollop of the remaining garlic mayonnaise.

AUBERGINE AND TOMATO CROSTATA ( ITALIAN RUSTIC PIE)

Steps:

• 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.