AUBERGINE AND TOMATO CROSTATA ( ITALIAN RUSTIC PIE)

Aubergine and Tomato Crostata ( Italian Rustic Pie) image

Provided by Wild Thyme Flour

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 748.2, Fat 26.7, SaturatedFat 9.6, Cholesterol 249.5, Sodium 522.2, Carbohydrate 99, Fiber 12.4, Sugar 13.6, Protein 29.6