FOR THE PASTRY
175 g Plain flour; (6oz)
1 pn Salt
75 g Butter; diced (3oz)
1 60 grams pac freshly grated
-parmesan cheese
1 md Size egg
-FOR THE FILLING-
1 250 gram pac baby
-aubergines; cut in half
90 ml Olive oil; (3floz)
3 Cloves garlic; crushed
1 ds Tabasco sauce
75 g Cherry tomatoes; (3oz)
50 g Black olives; pitted (2oz)
1 15 grams pac fresh basil;
-torn into pieces
200 ml Double cream; (7floz)
4 sm Size eggs
1 60 grams pac freshly grated
-parmesan cheese
Salt and feshly ground black
-pepper
Place the flour and salt in a large mixing bowl. Add the butter and
rub into the flour using the fingertips until the mixture resembles
fine breadcrumbs.
Stir in the cheese and egg, add enough cold water to bind the mixture
to form a soft elastic dough.
Knead the dough gently on a lightly floured surface and roll out to a
circle large enough to line a 23cm (9 inch) fluted flan tin. Press the
pastry into the sides of the tin and trim the edges. Cover and chill
the pastry for 20-30 minutes.
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Gently prick the pastry base with a fork and line with a circle of
greasproof paper. Fill with baking beans or rice and place in the
preheated oven for 10 minutes.
Preheat the grill to a moderate heat.
Meanwhile;to make the filling, baste the aubergines in the olive oil,
garlic and Tabasco. Place under the grill and cook for 10 minutes,
turning over at least once to ensure the cut side is a dark golden
colour.
Remove the greaseproof paper and baking beans from the pastry case.
Return the pastry case to the oven and bake for a further 5-10
minutes.
Arrange the aubergines, cherry tomatoes, olives and basil in the
pastry case. Combine the cream with the eggs and cheese, season. Pour
this mixture carefully into the pastry case, leaving as much of the
vegetables exposed as possible.
Bake in the oven for 20-25 minutes until golden brown and set but
still moist.
Yields
1 servings