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flour salt butter egg very cold water extra-virgin olive oil eggplants garlic red onion mint thyme oregano salt tomato puree
Viewed: 13 - Published at: 7 years agoIngredients
- 2 1/4 cups flour
- Pinch salt
- 1/2 pound butter, cut into chunks
- 1 egg, beaten
- 2 tablespoons very cold water
- 4 tablespoons extra-virgin olive oil
- 2 large eggplants, peeled and sliced lengthwise into 1/4-inch thick slices
- 4 cloves garlic, minced
- 1 red onion, finely chopped
- 1/2 bunch mint leaves, chopped
- 1/2 bunch thyme leaves
- 1/2 bunch oregano leaves
- Salt and pepper, to taste
- 1 cup thick tomato puree
- Pecorino Toscano, for grating
Method
- Preheat the grill or broiler.
- Mound the flour and salt in the center of a cutting board.
- Using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs.
- Mix in the egg and cold water and work the dough just enough so that it comes together.
- Wrap in plastic and refrigerate 30 minutes.
- Brush the eggplant slices with olive oil and grill on both sides until marked and crispy, about 3 minutes per side.
- Set aside.
- Meanwhile, in a 12 to 14-inch skillet, heat the olive oil over high heat until just smoking.
- Add the garlic and onion and saute over high heat until light golden brown.
- Add the mint, thyme, oregano and salt and pepper to taste and cook 5 minutes more.
- Stir in the tomato puree, bring to a boil, simmer until very thick and stew like and remove from heat.
- Preheat the oven to 350 degrees F. Roll the dough out to an even 1/8-inch thickness and fit it into a 10-inch tart pan.
- Blind bake the pastry shell for 20 minutes, until golden brown, then remove from oven and allow to cool.
- Layer the eggplant slices and tomato sauce mixture in the tart shell, alternating layers and ending with a layer of eggplant.
- Cut the slices if necessary to fit the pie shell.
- Top with abundant grated cheese and bake in the oven 20 minutes, until the cheese is browned and the sauce is bubbling.
- Let cool 15 minutes, then slice and serve.