Eggplant savory pie with olive oil

Dice the eggplants. Put them in a bowl, salt them and let them drain. After about 1 hour, squeeze the eggplant cubes and dry them. Heat 1 tablespoon of extra-virgin olive oil in a frying pan along with a clove of garlic. Pour in the eggplant and cook over medium heat for about 15 minutes. Let them cool down.

Prepare the brisée pastry: in a mixer, add the flour, salt, egg yolk and butter and blend until a crumb mixture is obtained. Add 1 tablespoon of water at a time until you get a ball of dough. Wrap it in plastic wrap and refrigerate for 30 minutes.

Soften the ricotta with a fork and work it together with grated Parmesan, dried oregano, salt and pepper. Heat the oven to 180 °C. Flour the work surface and roll out the brisée dough to a height of 0,5 cm. Line a 20 cm diameter tart mold with it and prick the bottom. Pour the ricotta cream inside. Level off and add the diced eggplant. Insert the cherry tomatoes into the filling and seal with a drizzle of extra virgin olive oil. Bake the savory eggplant cake and cook it for about 30 to 35 minutes. Once cooked, let it cool slightly before eating.

Source https://www.ricettedellanonna.net/torta-salata-alle-melanzane/