Parmigiana Savory Pie
"The Parmigiana savory pie is a delicious rustic pie, perfect for a family lunch or an outdoor picnic. With a base of shortcrust pastry and a filling rich in vegetables and stringy cheese, this savory pie is a true triumph of Mediterranean flavors. Try this easy recipe for Parmigiana savory pie and bring to the table a vegetarian dish that will win everyone over!"
Dietary Information
Servings:
- 1
To prepare the Parmigiana savory pie, first put the flour in a mixer, add the cold butter from the refrigerator 1, the salt 2, the marjoram 3 and blend until you get a mixture with a sandy consistency.
- 2
Add the egg 4 and blend again, you should get a dough made of crumbs. Transfer the mixture to the work surface and work with your hands 5 until you get a smooth and homogeneous dough. Wrap it in plastic wrap 6 and let it rest in the refrigerator for 30 minutes.
- 3
Meanwhile, dedicate yourself to the preparation of the sauce. In a saucepan, flavor the oil with a clove of garlic for a few minutes, then pour in the tomato passata 7. Season with salt 8 and add half of the basil 9.
- 4
Cover with a lid 10 and cook, over low heat, for 30 minutes. After the resting time, take the savory shortcrust pastry and roll it out on a lightly floured work surface 11. Line a 20 cm diameter mold with the shortcrust pastry 12 and remove the excess.
- 5
With the tines of a fork, prick the bottom 13. Cover the shortcrust pastry with a sheet of parchment paper 14 and add dried legumes to proceed with blind baking: in a static oven, in the lowest rack of the oven, at 190° for 40 minutes 15.
- 6
Meanwhile, cut the eggplants first into slices and then into cubes 16. Heat the oil to a temperature of 160°, then fry the eggplants, a few at a time so as not to lower the temperature of the oil too much, until they are golden brown 17. Drain and transfer to paper towels to remove excess oil 18.
- 7
Cut the stringy cheese into cubes 19. After the cooking time of the shortcrust pastry, take it out of the oven and remove the legumes. Fill the shortcrust pastry shell with the sauce 20 and the eggplants 21.
- 8
Add the stringy cheese 22, the grated Parmesan cheese 23 and the remaining basil leaves 24.
- 9
Continue to make the layers in this order until the ingredients are used up 25. Finally, season the surface with a drizzle of oil 26. Cook in the preheated static oven at 190° for 20 minutes. Your Parmigiana savory pie is ready to be enjoyed 27!
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