ingredients
serves: 4
175 g plain flour
pinch of salt
75 g butter, diced
60 g pack freshly grated parmesan cheese
1 medium size egg
250 g pack baby aubergines, cut in half
90 ml olive oil
3 cloves garlic, crushed
dash of Tabasco sauce
75 g cherry tomatoes
50 g black olives, pitted
15 g pack fresh basil, torn into pieces
200 ml double cream
4 small size eggs
60 g pack freshly grated parmesan cheese
salt and feshly ground black pepper
method
1. 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.
2. Stir in the cheese and egg, add enough cold water to bind the mixture to form a soft elastic dough.
3. Knead the dough gently on a lightly floured surface and roll out to a circle large enough to line a 23 cm fluted flan tin.
4. Press the pastry into the sides of the tin and trim the edges. Cover and chill the pastry for 20-30 minutes.
5. Preheat the oven to 200‚°C, 400‚°F, Gas Mark 6.
6. Gently prick the pastry base with a fork and line with a circle of greasproof paper.
7. Fill with baking beans or rice and place in the preheated oven for 10 minutes.
8. Preheat the grill/broiler to a moderate heat.
9. Meanwhile; To make the filling, baste the aubergines in the olive oil, garlic and Tabasco.
10. Place under the grill/broiler and cook for 10 minutes, turning over at least once to ensure the cut side is a dark golden colour.
11. Remove the greaseproof paper and baking beans from the pastry case.
12. Return the pastry case to the oven and bake for a further 5-10 minutes.
13. Arrange the aubergines, cherry tomatoes, olives and basil in the pastry case.
14. Combine the cream with the eggs and cheese, season.
15. Pour this mixture carefully into the pastry case leaving as much of the vegetables exposed as possible.
16. Bake in the oven for 20-25 minutes until golden brown and set but still moist.
