Eggplant Crostata
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 5 ozs vegan pie crust (shortcrust pastry)
- gluten-free all purpose flour (sifted)
- 1 large Eggplant (cut into 1 cm | 0.5"" slices)
- 0.333 cup Avocado oil
- 2 large vine Tomatoes (cored and sliced)
- ½ tsp dried Basil
- 2 Tbsps Almond milk
- Basil (to garnish)
- flaked Sea salt
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 180°C (160°fan) | 350F| gas mark 4.
2.
Roll out the pastry on a lightly floured surface into a round approximately 30 cm | 12" in diameter and 1 cm | 0.5" thick. Lift the round of pastry onto a large round baking tray.
3.
Preheat a griddle pan over a moderate heat until hot. Brush both sides of the aubergine with oil and season generously.
4.
Griddle in the hot pan for 2 minutes on both sides until lightly charred. Remove from the pan and pat dry. Arrange the sliced aubergine and tomato, overlapping, in the centre of the pastry, leaving a 2 cm | 1" border all the way around.
5.
Sprinkle the dried basil over the vegetables and then fold the border of the pastry back over and brush the exposed top with almond milk.
6.
Bake for 30 - 40 minutes until the pastry is golden and cooked. Remove to a wire rack and serve with a garnish of basil.
