General
Aubergine and Onion Vegetable Pie, prepared with flour, medium-soft butter (leave it out for a half-hour before making the crust), egg.
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Measuring cups and spoons · Kitchen knife · Cutting board · Mixing bowl · Oven · Oven gloves · Baking tray · Fork · Rolling pin · Grater · Frying pan
12 clear steps
Add the flour to a large bowl.
Add the butter, and rub it into the dough with your fingers until the pastry is nearly consistent in texture.
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.
Cut the vegetables into thin slices.
Brown the vegetables in a little oil or butter over medium heat, or steam them, starting with the onions and aubergines (eggplant) for 8–10 minutes until soft, then the mushrooms for 3–4 minutes. Keep the tomatoes raw.
Roll the dough out about ⅛–¼ inch thick.
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.
Pre-bake the crust for about 10 minutes in an oven heated to 180°C (160°C fan) / 350°F, until the pastry looks dry and set.
Take the crust out of the oven, and arrange the vegetables over the crust in whatever arrangement pleases you.
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.
Cover with grated cheese.
Bake for 15–20 minutes at 180°C (160°C fan) / 350°F, until the custard no longer wobbles in the centre and the cheese is golden.
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