The rustic pie with eggplants and cherry tomatoes is a versatile dish with a bold flavor, perfect for a quick dinner or an outdoor picnic.

This rustic pie is perfect to enjoy both freshly baked and cold, and it’s also great the next day, making it perfect to take with you for lunch at the office.

Prepare it when you have unexpected guests and customize it according to your taste, adding olives, capers or more!

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Rustic Pie with Eggplants and Cherry Tomatoes

Difficulty: Easy
Cost: Cheap
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients

1 roll puff pastry (round)
1 eggplant
2.8 oz fontina cheese (grated)
12 cherry tomatoes
1 tbsp extra virgin olive oil
to taste roast seasoning
1 pinch salt
to taste oregano

Tools

Knife
Cutting board
Baking tray
Mandoline
Aluminum foil

Steps

First, preheat the oven to 356 degrees Fahrenheit.
Wash the eggplant and using a mandoline or a knife and cutting board, slice it into thin rounds.
Wash the cherry tomatoes and cut them in half.
Unroll the puff pastry and lay it with its parchment paper on a round baking tray.
Fold the edges inward and prick the base with a fork.
Arrange the eggplant slices, ensuring they cover the surface, and distribute the cherry tomatoes.
Sprinkle the grated fontina, dust with roast seasoning and oregano, salt to taste, and drizzle with a tablespoon of extra virgin olive oil.
Cover the tray with aluminum foil and bake for 40 minutes at 356 degrees Fahrenheit.
After 20 minutes, remove the aluminum foil and continue baking.
Our rustic pie with eggplants and cherry tomatoes is ready.
Take it out of the oven and let it cool slightly before serving. Enjoy your meal.
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