Aubergine and Mushroom Pie with Tomato and Cheese

Introduction

The filling uses browned onions, aubergines, and mushrooms, but keeps the tomatoes raw so the pie holds its shape instead of turning watery. A 10-minute pre-bake gives the crust a head start before you add the vegetables, egg-yolk mixture, and grated cheese. You can serve it for lunch, a light dinner, or make it ahead and reheat slices later.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Servings: 4-6 servings

Ingredients

Crust

• 250 g (1 cup) flour
• 100 g (0.4 cups) medium-soft butter (leave it out for a half-hour before making the crust)
• 1 egg
• Lukewarm water
• 1 pinch of salt

Filling

• 1-2 aubergines (eggplants)
• 1-2 onions
• 4 tomatoes
• 150 g (0.6 cups) of mushrooms
• Grated cheese
• Milk
• 1 egg yolk
• Fresh cream

Instructions

Crust

1. Add the flour to a large bowl.
2. Add the butter, and rub it into the dough with your fingers until the pastry is nearly consistent in texture.
3. Add the egg, then some water bit by bit while working the pastry with your hands until it becomes soft and smooth. It should not be sticky, and it should look shiny and medium-yellow.

Filling

1. Cut the vegetables into thin slices.
2. Brown the vegetables in oil or butter or steam them, starting with the onions and aubergines (eggplant), then the mushrooms. Keep the tomatoes raw.

Assembly

1. Roll the dough out about ⅛-¼ inch thick.
2. Butter a pie pan and fit the dough into the pan. Prick the dough all over with a fork, and line it with some aluminum foil in a curved shape.
3. Pre-bake the crust for about 10 minutes in a medium oven.
4. Take the crust out of the oven, and arrange the vegetables over the crust in whatever arrangement pleases you.
5. In a bowl, mix the egg yolk with some milk and a bit of fresh cream, then pour the mixture on top of the vegetables.
6. Cover with grated cheese.
7. Bake for 15-20 minutes in a medium oven.

Variations

• Replace one of the aubergines with zucchini if you want a lighter filling with less earthy flavor and a softer bite.
• Brown the vegetables in butter instead of oil for a richer, slightly sweeter flavor in the filling.
• Use Gruyère, cheddar, or mozzarella for the grated cheese depending on the finish you want: nuttier, sharper, or milder and stretchier.
• Swap 50-75 g of the flour for whole wheat flour if you want a firmer, more savory crust with a slightly denser texture.
• Increase the mushrooms and use only 1 aubergine for a more savory, deeper-flavored pie with less bulk from the eggplant.

Tips for Success

• Add the lukewarm water gradually when making the crust; once the dough is soft, smooth, and no longer sticky, stop.
• Slice the aubergines, onions, mushrooms, and tomatoes thinly so the filling cooks evenly and layers neatly.
• Cook moisture out of the onions, aubergines, and mushrooms before they go into the crust, or the base can turn soft.
• After the 10-minute pre-bake, the crust should look set and dry on the surface, not raw and shiny.
• Keep the tomatoes raw as directed; cooking them first can release too much liquid into the pie.

Storage and Reheating

Store cooled slices in an airtight container in the fridge for up to 3 days. If you want to freeze it, wrap individual slices tightly and place them in a freezer-safe container for up to 1 month; the filling holds up, but the crust will be less crisp after thawing.

Reheat in a 180°C/350°F oven for 10-15 minutes, uncovered, until heated through and the cheese is warm again. You can use a microwave for 1-2 minutes for a faster option, but the crust will soften.

FAQ

What counts as a medium oven?

Use about 180°C/350°F. That works for both the 10-minute pre-bake and the final 15-20 minute bake.

Do you need to peel the aubergines?

Not usually. If the aubergines are large or the skin feels tough, peeling them will give you a softer filling.

Can you use a store-bought crust?

Yes. Pre-bake it the same way for about 10 minutes so it can handle the vegetable filling without going soggy.

Can you make it without dairy?

Yes, but you need to swap the butter, milk, fresh cream, and grated cheese for dairy-free versions. The filling will be a little less rich, and the top may not brown as deeply.