Aubergine And Tomato Crostata Italian Rustic Pie Recipes

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AUBERGINE AND TOMATO CROSTATA ( ITALIAN RUSTIC PIE)

Make and share this Aubergine and Tomato Crostata ( Italian Rustic Pie) recipe from Food.com.

Provided by Wild Thyme Flour

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14



Aubergine and Tomato Crostata ( Italian Rustic Pie) image

Steps:

  • In a processor make a dough with the flour, oregano, salt, olive oil and enough water to make a dough ball.
  • Rest in plastic wrap but don't refrigerate.
  • cook the sliced aubergines with the 2 tbsp of water and 1 tbsp olive oil.
  • Drain the auberines and place half of them in a blender with the ricotta, yogurt, eggs, parmesan and seasoning.
  • 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.
  • Bake in a 200C for 20 minutes. Remove the paper and beans and fill with the aubergine cream.
  • Place circles o the rest of the aubergine, sliced onions and tomatoes decoratively on the surface.
  • 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.
  • Bake for a further 30 minutes.

Nutrition Facts : Calories 748.2, Fat 26.7, SaturatedFat 9.6, Cholesterol 249.5, Sodium 522.2, Carbohydrate 99, Fiber 12.4, Sugar 13.6, Protein 29.6

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

TOMATO & GOAT CHEESE CROSTATA

I'll always remember making my first crostata. It was from my friend Johanne Killeen's cookbook Cucina Simpatica. Johanne and her late husband George Germon started Al Forno restaurant in Providence; 40 years later, it's still one of my favorite places - and I just adore Johanne's cookbook. Her apple crostata is both elegant and earthy, a flaky, buttery crust filled with sweet apples. It's divine! Over the years, I've played around with lots of other sweet crostatas, like one with a raspberry-rhubarb filling (it's in my book Cooking for Jeffrey), but I also love savory crostatas. I make this tomato and goat cheese version with the same flaky crust (minus the sugar), a layer of creamy goat cheese on the bottom and big slices of gorgeous heirloom tomatoes on top. The trick is to bake it on an upside-down sheet pan: Because there are no sides on the pan to block the heat, the tart browns more evenly. This crostata, served with a salad, is a perfect summer lunch!

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 13



Tomato & Goat Cheese Crostata image

Steps:

  • For the pastry, place the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour. Pulse 12 to 15 times, until the butter is the size of peas. While pulsing, add the ice water all at once through the feed tube. Pulse to combine, stopping just before the dough forms a ball. Turn the dough out onto a well-floured board and form it into a disk. Wrap in plastic and refrigerate for one hour.
  • Meanwhile, preheat the oven to 450˚ F. Heat the 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Add the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and sauté for 8 minutes, until the leeks are tender and starting to brown. Set aside. Place the tomatoes on a plate, sprinkle them with salt and pepper and drizzle lightly with olive oil. Set aside.
  • On a floured board, roll the dough into an 11-inch circle, then place it on a sheet of parchment paper. Turn a sheet pan upside down and transfer the paper to the inverted pan. Spread the leeks on the pastry, leaving a 1 1/2-inch border. Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until the pastry is nicely browned. Allow to cool on the pan for 5 minutes, sprinkle lightly with the fresh herbs and salt, cut in wedges and serve warm.

1 cup all-purpose flour
Kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
3 tablespoons ice water
4 tablespoons (1/2 stick) unsalted butter
4 cups chopped leeks, white and light green parts, spun dry (4 leeks)
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
1 pound heirloom tomatoes, cored and sliced 3/8 inch thick (see Cook's Notes)
Good olive oil
4 ounces creamy fresh goat cheese, crumbled
1 egg beaten with 1 tablespoon milk, for egg wash
Chopped fresh basil leaves and chives

EGGPLANT AND TOMATO PIE

Tomatoes have another week or so to go in most farmers' markets. This robust summer pie, topped with a layer of tomato slices flecked with thyme, is a nice party piece. It also packs well once cooled, so take leftovers to work for lunch.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 2h

Yield 1 pie, serving 6 generously

Number Of Ingredients 11



Eggplant and Tomato Pie image

Steps:

  • Line a lightly oiled 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill.
  • Heat the oven to 450 degrees Fahrenheit. Slice the eggplant about 1/3 inch thick and toss with salt to taste and 1 tablespoon olive oil. Line 1 to 2 baking sheets (as needed) with foil and brush the foil with olive oil. Lay the eggplant slices on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the slices are soft when pierced with a knife and browned in spots. Remove from the oven and carefully fold the foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil and allow the eggplant to steam for another 15 to 20 minutes. It should now be completely cooked. Turn the oven down to 350 degrees.
  • Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust with the beaten egg and place in the oven for 10 minutes. Remove from the oven and set aside.
  • Whisk the milk into the eggs. Add salt (I usually use about 1/2 teaspoon) and pepper. Spread 1/4 cup tomato sauce over the bottom of the crust. Top with a layer of eggplant slices. Season with salt and pepper. Spoon one third of the remaining sauce over the eggplant and sprinkle with thyme, Parmesan, and half of the Gruyère. Repeat the layers one or two more times, depending on the size of your eggplant slices, ending with the Gruyère. Pour on the egg and milk mixture. It should seep down into the layers; if it looks like it's not moving and going to overflow the crust, use a fork to create some holes so it does seep down. Arrange the sliced tomatoes on top and sprinkle any remaining thyme over the tomatoes. Drizzle on 1 tablespoon of olive oil. Place in the oven and bake for 40 to 45 minutes, until set and bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 628 milligrams, Sugar 10 grams, TransFat 0 grams

1 Whole Wheat Yeasted Olive Oil Crust (1/2 recipe)
1 1/2 pounds eggplant (2 medium)
Salt and freshly ground pepper
2 eggs
1/3 cup milk
1 1/2 cups marinara sauce
2 teaspoons fresh thyme leaves
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)
2 medium-size fresh tomatoes, in season, sliced
2 tablespoons extra virgin olive oil

AUBERGINE, TOMATO & HALLOUMI PIE

Bake this veggie pie for a meat-free Monday - you can feed the family and still have leftovers for lunch the next day. Serve with a handful of salad leaves

Provided by Cassie Best

Categories     Dinner, Vegetable

Time 1h25m

Number Of Ingredients 13



Aubergine, tomato & halloumi pie image

Steps:

  • Heat 2 tbsp oil in your largest frying pan. Cook the aubergine slices for about 5 mins on each side until golden brown and soft - you'll need to add more oil between batches. Remove from the pan and set aside.
  • Fry the onion in the remaining oil until soft, about 8 mins. Add the garlic and cook for another min or 2. Stir in the coriander, chopped tomatoes, molasses and some seasoning. Simmer for 15 mins until you have a thick, rich sauce. Stir in the mint leaves.
  • Heat a drizzle more oil in a pan and fry the halloumi slices for 2 mins on each side until golden brown. Set aside with the aubergine. Heat oven to 200C/180C fan/gas 6.
  • Roll out the pastry to a rectangle, 50 x 25cm, and cut into two squares (don't worry about all the edges being neat at this stage). Place one on a baking sheet lined with parchment. Layer the tomato sauce, aubergine, halloumi and a scattering of pine nuts (in that order) onto the middle of the pastry, leaving a border around the edge, about 1.5cm. Keep layering until the ingredients have all been used up. Brush the edges with a little egg.
  • Roll the second sheet a little larger, then lift over the pie and press down the edges to seal. Neaten the edges with a knife, then brush the whole pie with more egg. Score fine lines over the top with your knife to decorate, making sure you don't pierce the pastry. Cut a small cross in the centre of the pie and sprinkle with sesame seeds. Bake for 30-35 mins until golden brown.

Nutrition Facts : Calories 540 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.6 milligram of sodium

6 tbsp olive oil or rapeseed oil
2 large aubergines , cut into thin rounds
1 large red onion , halved and sliced
2 garlic cloves , crushed
2 tsp ground coriander
400g can chopped tomatoes
1½ tbsp pomegranate molasses or good balsamic vinegar
small bunch mint , leaves chopped
270g block halloumi , cut into 8 slices
500g block all-butter puff pastry
50g pine nuts , toasted
1 egg , beaten
1 tbsp sesame seeds

AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA PARMIGIANA)

Every Italian cook has their own version of this classic aubergine dish. It's even better made a day ahead

Provided by Ursula Ferrigno

Categories     Dinner, Main course, Vegetable

Time 1h

Number Of Ingredients 8



Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana) image

Steps:

  • Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.
  • Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
  • When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

Nutrition Facts : Calories 225 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.52 milligram of sodium

2 garlic cloves, crushed
6 tbsp olive oil
2 x 400g cans chopped tomatoes
2 tbsp tomato purée
4 aubergines, cut into long, 5mm thick slices
85g parmesan (or vegetarian alternative), freshly grated
20g pack basil, leaves torn
1 egg, beaten

EGGPLANT (AUBERGINE) AND TOMATO CRISP

I got this from the Delicious Living magazine (Oct. 2006). They have quite a few good recipes this month. I used sourdough bread for the breadcrumbs since I had a ton of it and it still turned out great. Not sure if the sourdough made it better or not. Have to try it the regular way too. I also used all dry seasonings, instead of fresh. It's a little time consuming, but great on a fall day. Oh, don't bother to peel the eggplant. It was fine unpeeled.

Provided by WI Cheesehead

Categories     Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 18



Eggplant (Aubergine) and Tomato Crisp image

Steps:

  • Preheat oven to 425°. In a small bowl, whisk together oil, vinegar, garlic, basil, oregano, salt and pepper; brush on both sides of eggplant, bell pepper and tomato slices.
  • Place vegetables on a large baking sheet. Jellyroll pan works nice.
  • Cover with foil and bake for 10 minutes.
  • Remove foil and bake another 10 minutes.
  • Lightly coat a shallow casserole or gratin dish with cooking spray.
  • Place a layer of eggplant on bottom; top with a layer of bell pepper, then a layer of sliced tomatoes.
  • Repeat layers, using all remaining vegetables and ending with a layer of tomatoes.
  • Mix together all topping ingredients except fresh basil leaves.
  • Sprinkle over vegetables.
  • Bake for 30 minutes. Garnish with fresh basil leaves.

Nutrition Facts : Calories 151.5, Fat 9.1, SaturatedFat 2.1, Cholesterol 5.5, Sodium 105.8, Carbohydrate 15.1, Fiber 6.2, Sugar 6.4, Protein 5.1

2 tablespoons olive oil
2 tablespoons balsamic vinegar
6 garlic cloves, minced
4 tablespoons fresh basil, chopped
1/2 teaspoon dried oregano
salt & fresh ground pepper, to taste
2 medium eggplants, peeled and cut into 1/2-inch slices
1 yellow bell pepper, cut into 1/2-inch strips
4 large ripe tomatoes, cut into 1/4-inch slices
3 tablespoons chopped fresh parsley
6 cups whole wheat breadcrumbs
1 teaspoon dried thyme
2 teaspoons chopped fresh rosemary
1/2 cup freshly grated parmesan cheese
2 tablespoons fresh lemon juice
2 tablespoons olive oil
salt & fresh ground pepper, to taste
basil leaves, for garnish

RUSTIC TOMATO PIE

Perk up your plate with this humble tomato pie. We like to use fresh-from-the-garden tomatoes and herbs, but store-bought produce will work in a pinch. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 10



Rustic Tomato Pie image

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. , Place half of the tomatoes and half of the onions in crust. Combine mayonnaise, cheddar cheese, basil, salt and pepper; spread over tomatoes. Top with remaining onions and tomatoes. Fold crust edge over filling, pleating as you go and leaving an 8-in. opening in the center. Sprinkle with bacon and Parmesan cheese. Bake on a lower oven rack until until crust is golden and filling is bubbly, 30-35 minutes. Let stand 10 minutes before cutting. If desired, sprinkle with additional basil.

Nutrition Facts : Calories 325 calories, Fat 25g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 409mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

Dough for single-crust pie
1-3/4 pounds mixed tomatoes, seeded and cut into 1/2-inch slices
1/4 cup thinly sliced green onions
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
2 tablespoons minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 bacon strips, cooked and crumbled
2 tablespoons grated Parmesan cheese

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