Aubergine Cake (Tortino Di Melanzane) Recipe
- 2 1/4 c. flour
- 1 pch salt
- 1/2 lb butter cut into chunks
- 1 x egg beaten
- 2 Tbsp. very cool water
- 4 Tbsp. extra-virgin extra virgin olive oil
- 2 lrg aubergines peeled, and sliced lengthwise into 1/4"-thick slices
- 4 x garlic cloves chopped
- 1 x red onion finely minced
- 1/2 bn mint leaves minced
- 1/2 bn thyme leaves
- 1/2 bn oregano leaves Salt to taste Freshly-grnd black pepper to taste
- 1 c. thick tomato puree Pecorino Toscano for grating
- Preheat the grill or possibly broiler.
- Mound the flour and salt in the center of a cutting board.
- Using a pastry cutter, cut the butter into the flour till the mix resembles coarse crumbs.
- Fold in the egg and cool water and work the dough just sufficient so which it comes together.
- Wrap in plastic and chill 30 min.
- Brush the aubergine slices with extra virgin olive oil and grill on both sides till marked and crispy, about 3 min per side.
- Set aside.
- Meanwhile, in a 12- to 14-inch skillet, heat the extra virgin olive oil over high heat till just smoking.
- Add in the garlic and onion and saute/fry over high heat till light golden.
- Add in the mint, thyme, oregano and salt and pepper to taste and cook 5 min more.
- Stir in the tomato puree, bring to a boil, simmer till very thick and stew-like and remove from heat.
- Preheat the oven to 350 degrees.
- Roll the dough out to an even 1/8-inch thickness and fit it into a 10-inch tart pan.
- Blind bake the pastry shell for 20 min, till golden, then remove from oven and allow to cold.
- Layer the aubergine slices and tomato sauce mix in the tart shell, alternating layers and ending with a layer of aubergine.
- Cut the slices if necessary to fit the pie shell.
- Top with abundant grated cheese and bake in the oven 20 min, till the cheese is browned and the sauce is bubbling.
- Let cold 15 min, then slice and serve.
- This recipe yields 8 servings.
flour, salt, butter, egg, water, extravirgin extra virgin olive oil, aubergines, garlic, red onion, mint, thyme, oregano, tomato puree
Taken from cookeatshare.com/recipes/aubergine-cake-tortino-di-melanzane-71419 (may not work)