Aubergine And Tomato Crostata ( Italian Rustic Pie)

• 300 g plain flour
• 1/2 teaspoon salt
• 1/2 cup water (approx.)
• 3 tablespoons olive oil
• 2 tablespoons oregano
• 2 large aubergines, sliced
• 4 tomatoes, sliced
• 1 onion
• 200 g ricotta cheese
• 250 g yogurt
• 1 tablespoon flour
• 4 eggs
• 4 tablespoons parmesan cheese
• salt and pepper

1. In a processor make a dough with the flour, oregano, salt, olive oil and enough water to make a dough ball.
2. Rest in plastic wrap but don't refrigerate.
3. cook the sliced aubergines with the 2 tbsp of water and 1 tbsp olive oil.
4. Drain the auberines and place half of them in a blender with the ricotta, yogurt, eggs, parmesan and seasoning.
5. Grease and Line a 26cm pie dish with baking paper. roll out the pastry and line the pie dish.Place another greaseproof paper on top and cover in baking beans.
6. Bake in a 200C for 20 minutes. Remove the paper and beans and fill with the aubergine cream.
7. Place circles o the rest of the aubergine, sliced onions and tomatoes decoratively on the surface.
8. Mix 1 tbsp olive oil and 1 tbsp water and using a pastry brush, brush the aubergines and tomatoes. season and sprinkle on some more oregano.
9. Bake for a further 30 minutes.

flour, salt, water, olive oil, oregano, aubergines, tomatoes, onion, ricotta cheese, yogurt, flour, eggs, parmesan cheese, salt

Taken from www.food.com/recipe/aubergine-and-tomato-crostata-italian-rustic-pie-374332 (may not work)