Prep 1 h : 30 m
Cook 55m


     For the pastry

    250gm flour, plus extra for working the pastry

    125gm cold butter, cubed

    70gm crème fraîche


    For the filling

    1 garlic clove, crushed

    150gm goat's cheese

    80gm Pecorino cheese, grated

    1 tbsp freshly chopped basil

    4 tbsp olive oil

    400gm aubergine, cut into 1cm slices

    200gm tomatoes, sliced

    2 tbsp pesto

    1 egg yolk

    Basil, to garnish

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Ingredient Substitution Guide


1. To make the pastry, mix the flour with the butter, crème fraîche and a pinch of salt. Gradually add enough cold water to form a smooth dough. Wrap in cling film and chill for about 1 hour.

2. To make the filling, mix the garlic with the goat's cheese, Pecorino and basil. Season.

3. Heat 2 tbsp oil in a pan and fry the aubergine slices for about 1 minute each side until golden brown. Place on kitchen paper to absorb excess oil.

4. Add the tomatoes to the pan with the rest of the oil and fry briefly, allowing the liquid to evaporate.

5. Preheat the oven to 220°C. Dust a baking tray with flour.

6. Roll the pastry out to a circle with a diameter of about 35cm. Lightly dust the surface with flour and spread with the cheese mixture, leaving 5cm free around the edge. Arrange the aubergine and tomato slices on top and spread thinly with pesto, then season.

7. Fold the edges of the pastry up and over the edges of the filling.

8. Mix the egg yolk with a little water and brush over the pastry. Bake for about 45 minutes or until golden. Serve garnished with basil.

Tip: You can refrigerate the dough overnight to save time, but bring it to room temperature before assembly.

Image and recipe: Stockfood/Gulf News Archives