Ingredients Jump to Instructions ↓

  1. 175g plain flour

  2. Pinch of salt

  3. 80g butter, diced

  4. Approx. 3tbsp water, to mix

  5. 1 large aubergine

  6. 90ml olive oil

  7. 3 cloves garlic, crushed

  8. 6 cherry tomatoes, halved

  9. 50g black pitted olives

  10. 1tbsp fresh basil, torn into pieces

  11. 4tbsp milk

  12. 4 medium eggs

  13. 150g tube cheese spread

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180ºC (gas mark 4).

  2. To make the pastry : sift the flour into a bowl and stir in the salt. Add the butter and with your fingertips rub it into the flour until the mixture resembles fine breadcrumbs. Put in a tablespoon of water at a time and mix thoroughly until the mixture forms a soft dough.

  3. Kneed the dough gently onto a lightly floured surface and roll out to a circle large enough to line a 23cm flan tin. Press the pastry into the sides of the tin and trim the edges. Cover and chill the pastry for 20 mins.

  4. Gently prick the base of the pastry with a fork and line with a circle of greaseproof paper. Fill with baking beans or rice and place in a preheated oven for 10 mins.

  5. Preheat the grill to a moderate heat.

  6. To make the filling , baste the aubergine in the olive oil and garlic. Place under the grill and cook for 10 mins, turning over at least once to ensure the cut side is a dark golden colour.

  7. Remove the grease proof paper and baking beans from the pastry case. Return the pastry case to the oven and cook for another 5-10 mins.

  8. Arrange the aubergines, cherry tomatoes, olives and basil in the pastry case.

  9. Combine the eggs with the cream and tube of cheese spread and season with salt and pepper. Pour this mixture carefully into the pastry case leaving as much of the vegetables exposed as possible.

  10. Bake in the oven for 20-25 mins until golden brown and set, but still moist.


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