This savory eggplant and tomato rustic pie is really tasty, a savory eggplant and tomato pie that is quick to prepare and excellent even at room temperature. If you have the chance to go to the beach at the end of August, I really recommend it. Eggplants are really good this time of year and are found in abundance.
You can then easily freeze this savory pie and take it out when you are in a hurry, pop it in the oven and voila, it will be ready in no time to bring to the table.
Below I leave you other recipes for making excellent savory pies, and then we go right below the photo to discover how to prepare the savory eggplant and tomato rustic pie!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Savory Eggplant and Tomato Rustic Pie
- to taste shortcrust pastry
- 1 eggplant
- 1 1/4 cups g ricotta
- 1 egg (medium)
- 3 1/2 oz g soft cheese (melting, mozzarella, scamorza or other)
- 1 beefsteak tomato
- 2 pinches salt
Preparation of Savory Eggplant and Tomato Rustic Pie
To prepare the savory eggplant and tomato rustic pie, first prepare the shortcrust pastry with white wine following my recipe HERE.
Then let it rest in the fridge for 20 minutes and in the meantime grill the eggplants cut into not-too-thin slices with a drizzle of oil.
Now mix the ricotta with the egg to make it creamy, season with a pinch of salt and set aside.
Cut the soft cheese which can be Asiago, Latteria, or even Fior di Latte mozzarella, also cut the tomato into thin slices.
After the resting time roll out the pastry into a thin sheet a few millimeters thick and line the mold for the savory eggplant and tomato pie, prick the surface and spread with part of the ricotta mixture.
Now cover the entire surface with grilled eggplants, sprinkle with salt, and cover with the rest of the ricotta, arranging the slices of cheese and tomatoes on top to cover the surface.
Finally, bake the savory eggplant and tomato pie in the preheated oven at 430°F for at least 25 minutes, checking the degree of browning as each oven is different from the others.
Remove from the oven, let it rest for 5 minutes before serving and..
ENJOY YOUR MEAL
How to Store Savory Eggplant and Tomato Rustic Pie
The savory eggplant and tomato pie can be stored in the refrigerator for 2 days in an airtight container.
Once cool, you can keep it in the freezer for at least 3 months, let it thaw at room temperature and heat it in the oven.
Other Recipes
If you want to see other recipes RETURN TO HOME
