Eggplant and tomato pie

10417 EGGPLANT CAKE and cherry tomatoes INGREDIENTS for 4 PERSONS 250 g of flour, 125 g butter, salt and water, 2 small aubergines, 2 medium-sized potatoes, 200 g of cherry tomatoes, 1 tablespoon bread crumbs, garlic and parsley, olive oil and salt.

Sift the flour by dropping it to fontana on the countertop, place in the fountain the butter softened at room temperature, salt and wet gradually with water using the fingertips, amalgamating very quickly while avoiding that the dough becomes too elastic.

Formed into a ball, wrap it in a cloth and let rest in a cool place for at least two hours.

Roll out the dough on the floured work surface, then place it on a baking sheet.

Keep it in the refrigerator until ready to use.

Wash the potatoes and cook for 10 minutes in salted water, then Peel and cut into slices; clean and wash the eggplants, cut into thin slices and grigliatele; wash the tomatoes and cut them in half; mince a clove of garlic with parsley and mix with the breadcrumbs.

Remove the dough from the refrigerator and place on the prepared vegetables, add salt and pepper, sprinkle with the breadcrumbs and finish by spraying oil.

Bake in the oven already warm, at 180° for 20 minutes, until the dough has a nice golden color.

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