Tart "Provencal"

Description

PIE WITH EGGPLANT, or Kish "PROVENCAL"

Ingredients

Flour

230 g
Vegetable oil

4 Tbsp
Chicken egg

4 piece
Eggplant

400 g
Black pepper

4 piece
Tomato

6 piece
Cream

250 g

Cooking

This cake I prepared for a long time. I bring to your attention, repeatedly tested me and my friends dish. Pie can be served cold or hot, according to your desire.The only thing I recommend is to use a split mold, that would be easier to remove the cake, as the filling turns out juicy and moist, and the pie may fall apart when shifting it from the normal shape.

SO: we will need for the pastry 225 g flour 4 tablespoons vegetable oil(originally olive) 1 egg salt,pepper to taste for the filling: 300-400 g of eggplant( or two medium) 3-4 bell pepper 4-5 tomatoes 200 g of grated sharp cheese 2 tablespoons prepared mustard 3 eggs 1-2 cloves of garlic 250 g cream 200 g sour cream( will fit 15% fat) 50-70 g of black olives, pitted parsley,dill,Basil salt and pepper to taste.

First prepare the dough.

Mix flour,egg, vegetable oil and 2-3 tablespoons of water.Lightly sprinkle with salt and pepper and stir again. The finished dough wrap in a bag and refrigerate while preparing filling.

Let's prepare the filling. Eggplant cut in half, fry in a little oil with spices until they are tender, lay the eggplant in a bowl.

The peppers burn on the fire , put in a container with a tight lid, like pots, because they are then easier to part with your suit,

clean and cut into slices.

Roll out the dough and spread it in a greased form. The dough is very elastic and easy to work with.

The surface test spread with mustard and put the form in a few minutes in the freezer.

Tomatoes cut into circles, remove seeds and liquid.Then spread on the dough tomatoes, alternating with slices of eggplant and pepper (you could just put layers (PS)