Ingredients
Dough:
- 250 gram Flour wheat / Flour
- 125 gram Butter
- 1/2 teaspoon Salt
- 1 piece Chicken egg
- 50 milliliters Water
Filling:
- 200 gram Ricotta cheese
- 60 gram Parmesan cheese
- 2 cloves Garlic
- 1 piece Eggplant
- 5 pieces Tomatoes
- 50 gram bacon
- 1 piece Egg yolk
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 6 pieces Cherry tomatoes
Instructions
- Add salt and butter to the flour.
- Add water and egg.
- Knead the dough. The finished dough is wrapped in plastic wrap and left in the refrigerator for 30 minutes.
- Grate the cheese on a coarse grater. Add the ricotta. Mix it.
- Cut the eggplant into thin slices.
- Cut tomatoes into slices.
- Sprinkle the cutting board with flour. Roll out the cooled dough into a circle with a diameter of 30 cm.
- Cover the baking sheet with baking paper. Transfer the dough to paper. Spread with cheese filling. Level with a knife, stepping back from the edge by 2 cm. Apply garlic passed through a press to the filling.
- On top of the filling, we spread, alternating, circles of eggplant, tomato and a piece of bacon.
- Spread it around and fill in the middle. Lay out the cherry tomatoes. Salt and pepper. Sprinkle olive oil on top.
- Wrap the edges of the dough on the filling, making a fold. Brush with beaten egg yolk.
- Bake in a preheated oven at 180g for 40 minutes until golden brown.
- It is simply impossible to resist this fragrance.
- Call your friends and enjoy this dish.