Cheese, tomato and aubergine pie

00. Matt Tebbutt recipe template

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 4–6

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 1 aubergine, thinly sliced lengthways
  • 500g/1lb 2oz puff pastry
  • plain flour, for dusting
  • 150g/5½oz fontina, sliced
  • 300g/10½oz mozzarella, sliced
  • 100g/3½oz Parmesan, grated
  • 200g/7oz wood-roasted piquillo peppers, sliced
  • 2 garlic cloves, thinly sliced or grated
  • 2 beef tomatoes, thinly sliced
  • 25g/1oz basil, leaves picked
  • 150ml/5fl oz tomato passata
  • 1 free-range egg, beaten
  • salt and freshly ground black pepper

To serve

  • 3 tbsp olive oil
  • 1 lemon, juice only
  • salad leaves
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