Ingredients

Method

1. Add the flour to a large bowl.
2. Add the butter, and rub it into the dough with your fingers until the pastry is nearly consistent in texture.
3. Add the egg, then some water bit by bit while working the pastry with your hands until it becomes soft and smooth. It should not be sticky, and it should look shiny and medium-yellow.
4. Cut the vegetables into thin slices.
5. Brown the vegetables in oil or butter or steam them, starting with the onions and aubergines (eggplant), then the mushrooms. Keep the tomatoes raw.
6. Roll the dough out about ⅛–¼ inch thick.
7. Butter a pie pan and fit the dough into the pan. Prick the dough all over with a fork, and line it with some aluminum foil in a curved shape.
8. Pre-bake the crust for about 10 minutes in a medium oven.
9. Take the crust out of the oven, and arrange the vegetables over the crust in whatever arrangement pleases you.
10. In a bowl, mix the egg yolk with some milk and a bit of fresh cream, then pour the mixture on top of the vegetables.
11. Cover with grated cheese.
12. Bake for 15–20 minutes in a medium oven.

Categories

• Recipes for pies and tarts
• Recipes using eggplant
• Baked recipes
• Vegetarian recipes
• Recipes using butter
• Recipes using egg
• Recipes using tomato
• Recipes using onion
• Recipes using mushroom
• Recipes using milk
• Recipes using cream
• Recipes using cheese
• Recipes using wheat flour