Difficulty:[usr 1]
Preheat the oven to 180°C.
Lay out the puff pastry on the work surface, place it in a pie pan, leaving the baking paper on, prick it with a fork, cover the pastry with baking paper and garnish with dried peas or other ingredients.
Put in the oven and cook for ten minutes.
Remove from the oven, remove the dots and the paper,
Prepare the filling:cut the eggplant and zucchini into strips lengthwise. steam them or, failing that, in salted boiling water, drain. Peel the garlic and onion, thinly slice the onion, chop the garlic, peel and seed the tomatoes, cut them into strips.
Put a tablespoon of olive oil in a frying pan, add the onion and garlic, simmer, then add the tomato strips, then the eggplant and zucchini, allow to stew, salt with Guérande salt and Espelette pepper.
Garnish the pie with this device, uniforming suitably. Sprinkle with oregano and add a drizzle of olive oil.
Bake for about twenty minutes.
Enjoy hot or warm.
Vegetables can be varied, for example with leeks, peppers, etc.
A recipe from Hubert
