Ingredients for a springform pan of 16 cm in diameter and 10 cm in height.
400 g flour
80 g extra virgin olive oil for the pastry plus 3-4 tablespoons
100 g of water
8 g salt
2 tablespoons of milk
1200 g of red or yellow peppers
750 g about aubergines
20 g fresh basil
20 g of pine nuts
20 g breadcrumbs
Extra virgin olive oil
Salt to taste.
Method:
In the bowl of the mixer, sift the flour and add the salt, the oil and almost all of the water, leaving a few spoons aside if needed later.
Insert the flat beater and swich on the mixer, as soon as the mixture thickens, change the tool with the hook, add more water if necessary. Knead the dough for about 10 minutes or until it is smooth.
Leave the dough covered with plastic film for about 30 minutes.
With a rolling pin, form a rectangle of dough with a thickness of about 4 mm. Roll the pastry around the long side.
You will get a roll of dough, flatten it with a rolling pin and roll the sheet from the shorter side. Form a roll, cover it with cling film and place it in the fridge for at least 30 minutes. It can be stored for up to 3 days in the refrigerator.
Wash the peppers and place them on the covered pan. Bake them in the oven at 180 ° for about 40 minutes, turning them a couple of times. They are ready when they are wilted and the skin will tend to peel off easily.
Let them cool and remove the skin, seeds and internal filaments. Place the peppers in a colander, add salt and let the excess liquids drain in the refrigerator overnight.
Wash the aubergines and cut them into slices about 3-4 mm thick. Brush the aubergines with oil and put them on a baking sheet lined with oven paper. Add salt and bake at 180 ° for about 30 minutes, turn the aubergine slices and also invert the pans inside the oven at least once for a better homogeneous baking.
Oil the oven pan well and line the base with a disc of baking paper.
Prepare a pesto with the washed and dried basil leaves, the pine nuts and two or three tablespoons of oil.
Divide the dough into two parts, one of which is about 2/3 of the dough.
With the help of the rolling pin, form two discs about 3 mm thick. With the larger disc cover the bottom and the edge of the pan and let the excess dough overflow.
Spread the breadcrumbs on the bottom and then continue forming a layer of peppers, then a layer of aubergines and spread a thin layer of pesto. Continue until you reach the edge. Cover with the small disc and cut the excess dough. Make a hole in the center of the pastry top.
Close the edges with the excess dough, brush with milk and bake at 180 ° in the ventilated program for about 50 minutes.
Let it cool completely before cutting it into slices.
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