Efrat's Notebook

Eggplant and Goat Cheese Pie Draft

A buttery shortcrust pie with grilled eggplant slices and goat cheese fanned in a circle, set in a cream-and-egg custard that I bake low and slow.

  • Prep40 min
  • Cook40 min
  • Rest3 hr
  • Total4 hr 20 min
  • KashrutDairy

What you need

Amount:×1

Dough

Filling

How I make it

Dough

  1. Pulse the flour, butter and salt in a food processor in short bursts.

  2. Add the yolks and milk and process for about 2 minutes.

  3. Wrap in plastic wrap and chill for at least 3 hours.

Filling

  1. Brush the eggplant slices with a little olive oil and grill them in a ridged sandwich press or grill pan until browned.

  2. Whisk the eggs and cream well and season with salt, white pepper and nutmeg.

Assembly and baking

  1. Preheat the oven to 300°F (150°C).

  2. Roll the dough out to about ¼ inch (½ cm) thick and line the pan with it.

  3. Arrange the eggplant slices and goat cheese in an overlapping circular fan.

  4. Pour in the egg and cream mixture until the pan is three-quarters full.

  5. Bake for about 40 minutes.

Source: ChefEf (chefef.com)