Pie with anchovies and eggplant

This recipe for salted pie with anchovies and aubergines has the original aromas and flavors of Mediterranean cuisine.

INGREDIENTS for 6
500 g "red and yellow cherry tomatoes"
450 g "aubergines"
150 g flour
75 g butter plus
30 g pecorino cheese
10 fresh boned anchovy fillets (about 5)
lemon
garlic
marjoram thyme
extra virgin olive oil
salt



PREPARATION


For the recipe of savory pie with anchovies and eggplant, cut the tomatoes with a small cross cut. Blanch them in unsalted boiling water for 30 seconds, drain and peel them.


Line a baking sheet with baking paper, oil it, spread the tomatoes in it, add some marjoram, a sprig of thyme and a few cloves of garlic; add salt and bake at 90 ° C for 1 hour and 30 minutes.


Mix the flour with 2 tablespoons of chopped thyme, the chopped butter, a pinch of salt and a couple of tablespoons of water; form a loaf, wrap it in a sheet of baking paper and let it rest in the fridge for 1 hour.

Spread the dough about 3 mm thick and use it to line a greased rectangular mold (24x15 cm, h 3.5 cm). Trim the edges. Place a sheet of baking paper on top of the dough, cover with ceramic balls (designed for cooking, for sale in cake design stores or kitchen equipment) or dried vegetables and bake at 170-180 ° C for 25 '. Remove from the oven, remove paper and spheres and bake again for 3-5 minutes. Remove from the oven and let it cool.


Cut the aubergines into cubes and fry them in a pan with oil and garlic for 3-5 ’.

Distribute the eggplant cubes in the pasta shell, place the baked tomatoes on top and flavor with freshly chopped thyme.


Complete with the anchovy fillets, the coarsely grated pecorino and a generous grated lemon peel. Bake again at 180 ° C for 5-7 minutes, which is the time required to cook the anchovies and lightly melt the cheese.