- 14 ounces [400 g] tomatoes
- 7 ounces [200 g] zucchinis
- 7 ounces [200 g] eggplant
- 7 ounces [200 g] onions
- 5 garlic cloves
- 3 1/2 ounces [100 g] any color sweet peppers, membranes and seed removed
- 4 teaspoons [20 mL] olive oil
- Marjoram, to taste
- Thyme, to taste
- Pepper, to taste
- 2 egg yolks, beaten
- 3 1/2 ounces [100 mL] heavy cream
Salt-Free Dough
- 2 1/4 cups - 1 1/2 tablespoons [300 g] flour
- 1/4 cup + 1 tablespoon + 1/2 teaspoon [150 g] sunflower margarine
- Approxiamtely 2 1/2 tablespoons [37,5 mL] water
- 1 small egg yolk, beaten [to brush]
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- Preheat oven to 400°F [200°C].
- Prepare salt-free dough; leave dough to rest for approximately 5 to 10 minutes.
- Roll dough into a circle, large enough to line an 11-inch [28-cm] buttered baking pan.
- Rinse tomatoes, zucchinis and eggplant.
- Cut each tomato into 4 segments; reserve.
- Mince onions.
- Crush garlic cloves.
- Slice zucchinis and egg plat into rounds; cut sweet peppers into fine strips.
- Heat olive oil into a casserole; brown minced onions.
- Mix in zucchini and eggplant slices, sweet pepper strips, crushed garlic, marjoram and thyme; pepper mixture.
- Cover and simmer for 20 minutes.
- Remove from heat and mix in reserved tomato segments, beaten egg yolks and cream.
- Prick bottom of dough with a fork.
- Pour filling mixture into pastry shell.
- Using a pastry brush, brush pastry rim all over with beaten egg yolk.
- Bake pie into preheated oven, for 35 minutes.
Salt-Free Dough
- Transfer flour into a bowl, make a well into the centre and cut in margarine, into tiny pieces.
- With the tips of your fingers, mix margarine into flour.
- Mix in just enough water to a firm dough.
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