Aubergine And Tomato Crostata ( Italian Rustic Pie)

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.