Aubergine Onion Pie with Tomatoes and Cheese

Introduction

The dough is rolled ⅛-¼ inch thick, pre-baked for 10 minutes, then layered with browned aubergines, onions, mushrooms, and raw tomatoes. The egg yolk, milk, and fresh cream set into a light custard as it bakes, so you get a savory pie that slices cleanly and works for lunch, dinner, or next-day leftovers.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4-6 servings

Ingredients

Crust

• 250 g (1 cup) flour
• 100 g (0.4 cups) medium-soft butter (leave it out for a half-hour before making the crust)
• 1 egg
• Lukewarm water
• 1 pinch of salt

Filling

• 1-2 aubergines (eggplants)
• 1-2 onions
• 4 tomatoes
• 150 g (0.6 cups) of mushrooms
• Grated cheese
• Milk
• 1 egg yolk
• Fresh cream

Instructions

Crust

1. Add the flour to a large bowl.
2. Add the butter, and rub it into the dough with your fingers until the pastry is nearly consistent in texture.
3. Add the egg, then some water bit by bit while working the pastry with your hands until it becomes soft and smooth. It should not be sticky, and it should look shiny and medium-yellow.

Filling

1. Cut the vegetables into thin slices.
2. Brown the vegetables in oil or butter or steam them, starting with the onions and aubergines (eggplant), then the mushrooms. Keep the tomatoes raw.

Assembly

1. Roll the dough out about ⅛-¼ inch thick.
2. Butter a pie pan and fit the dough into the pan. Prick the dough all over with a fork, and line it with some aluminum foil in a curved shape.
3. Pre-bake the crust for about 10 minutes in a medium oven.
4. Take the crust out of the oven, and arrange the vegetables over the crust in whatever arrangement pleases you.
5. In a bowl, mix the egg yolk with some milk and a bit of fresh cream, then pour the mixture on top of the vegetables.
6. Cover with grated cheese.
7. Bake for 15-20 minutes in a medium oven.

Variations

• Replace 50 g of the flour with whole wheat flour if you want a slightly firmer, nuttier crust.
• Steam the onions, aubergines, and mushrooms instead of browning them if you want a lighter filling with less caramelized flavor.
• Swap the mushrooms for thinly sliced zucchini for a milder filling; cook it long enough to drive off extra moisture.
• Add a small pinch of dried thyme or oregano to the milk, egg yolk, and fresh cream mixture for a more herb-forward finish.
• Use a tart pan instead of a pie pan and roll the dough toward the thinner end of the range for a crisper crust with more exposed topping.

Tips for Success

• Slice the aubergines, onions, mushrooms, and tomatoes thinly so the filling cooks evenly and the pie cuts neatly.
• If you brown the vegetables, cook off any visible moisture before assembly so the crust does not turn soggy.
• The pie is done when the milk, egg yolk, and fresh cream mixture looks set rather than liquid and the top is lightly browned.
• Let it rest for 10 minutes after baking so the custard firms up and the slices hold together better.

Storage and Reheating

Store leftovers in an airtight container or cover the pie pan tightly and refrigerate for up to 3 days. You can freeze individual slices, wrapped well and packed in a freezer container, for up to 1 month, though the crust will be softer after thawing.

Reheat in a 350°F/180°C oven for 10-15 minutes until warmed through; this keeps the crust in the best shape. A microwave works for single slices in 1-2 minutes, but the pastry will soften.

FAQ

Can you make the crust ahead of time?

Yes. You can make the dough up to 1 day ahead and keep it wrapped in the fridge, then roll it once it has softened slightly at room temperature.

Can you use a store-bought crust?

Yes. Use one crust sized for a standard pie pan, then follow the same pricking and pre-baking step before adding the filling.

Do you need to peel the aubergines?

No. The skin helps the slices hold their shape, but you can peel them if you want a softer filling.

Why are the tomatoes kept raw?

They finish cooking in the oven and keep more structure that way. If you cook them first, they release more liquid and can make the filling wetter.