The savory pie with eggplant, bacon, tomatoes, and fontina is a rich, flavorful dish that’s easy to prepare. A delicious savory pie made with ready-made puff pastry, filled with eggplant, smoked bacon, tomatoes, and fontina. Ideal to serve as an appetizer, starter, or main course. Thanks to Mrs. Maria S. for the recipe.
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 12 People
- Cooking methods: Stovetop, Oven
- Cuisine: Gastronomy
- Seasonality: Spring, Summer
Ingredients
- 2 rolls puff pastry (round)
- 28 oz black oval eggplants
- 10.5 oz smoked bacon
- 7 oz vine tomatoes
- 7 oz fontina cheese
- 1 egg yolk
- to taste black pepper
Tools
- Kitchen Scale
- Cutting Board
- Knife
- Pan
- Bowl
- Wooden Spoon
- Small Bowl
- Spoon
- Brush
- Oven
Steps
To prepare the savory pie with eggplant, bacon, tomatoes, and fontina…
Take the eggplants, wash them, remove the stem, cut them into slices about 0.4 inches thick, and then into not too small cubes.
Also cut the smoked bacon, fontina, and vine tomatoes into cubes, keeping them separate.
Now take the pan, add the diced bacon and let it brown, then add the chopped eggplants and tomatoes. Cook for 20/25 minutes, stirring everything occasionally with the wooden spoon. If necessary, add a little water.
When the vegetables with the bacon are soft, cooked, and dry, turn off the heat, pour them into the bowl, and let them cool slightly. Finally, add the fontina, pepper, and mix.
Take the cake tin, unroll the first round of puff pastry inside (keeping the parchment paper from the package), pour the filling and level it with a spoon, then cover it with the other round of puff pastry, sealing the edges.
In a small bowl, pour the egg yolk and brush it over the entire surface of the pie, then bake it in a preheated oven at 356°F and cook it in static mode for 30 minutes. Once cooked, remove it from the oven and enjoy it hot or warm.
Notes
I did not add salt as the bacon and fontina provide just the right amount of savoriness.
