Pie with vegetable in sweet and sour : la ricetta di oggi è una torta salata saporita ed estiva che mi rappresenta molto, because it is inspired by my Sicily but with a contemporary twist. L’impasto della crostata è la meravigliosa dough for pie, elastic, crumbly, perfectly moldable, without eggs and sugar. I use this dough for pie also to prepare sweet tarts with fresh fruit not too caloric sugars and rich, as the LIGHT STRAWBERRY TART or that of MIRTILLI FRESCHI, la classica Blueberry pie americana.
The stuffing di questa torta salata e vegetariana, instead, è fatto di verdure estive in agrodolce: Eggplant, Zucchini, onions, peppers and potatoes, sautéed and blended with vinegar and sugar. I also add raisins and pine nuts. The taste is rich and complex, delicious and different from the usual vegetable pies.
Ovviamente la crostata di verdure in agrodolce si gusta a temperatura ambiente, as all the preparation in bittersweet, EGGPLANT CAPONATA in primis. or PUMPKIN SWEET & SOUR or the MEATBALLS AND SOUR TO SICILY. Is’ a sumptuous single dish, to combine with a fresh salad. Ma potete servire la crostata di verdure in agrodolce anche tagliata a fette in un buffet oppure come antipasto per una cena informale. If you are Sicilian and then used sour, or you have learned to love him in Sicily, this recipe is for you. Of course, remember to have a look at all my SICILIAN RECIPES! Bon appétit!
Doses for a cake of 20-22 cm in diameter
- FOR THE DOUGH
250 grams of flour 00
a pinch of fine salt
a tablespoon of apple cider vinegar or white wine
120 grams of cold butter
cold water, to taste (circa 80-100 milliliters)
butter and flour for the cake Pan
little yolk and milk (or just milk) for brushing the crust
- FOR THE FILLING OF VEGETABLES
2 eggplants striated
2 light green zucchini
8-10 Pachino tomatoes Igo
1 red onion IGP
1 red bell pepper
extra virgin olive oil
salt and pepper
50 milliliters of Apple Cider vinegar
15 grams of caster sugar
Earlier (but also a day before) to prepare the vegetable tart and sour, prepare the dough for pie. Put the flour on the work surface, cold butter, cut into cubes and a generous pinch of salt. Mix with your fingertips until the mixture is a large crumbs. Add the vinegar and as much cold water as necessary to achieve a consistent and smooth dough. Pour the water slowly and knead and not mettetene other unless it is not absolutely essential. Wrap the dough in plastic wrap and refrigerate for at least an hour and until use.
For the filling of sweet and sour vegetables, wash all the vegetables. Eliminate the ends of the eggplant and zucchini, peel the potatoes and remove the skin of the onion, remove the stalk of the pepper, the seeds and filaments inside whitish. Cut tomatoes in half, chopped bell pepper, thinly sliced onion, the potatoes into cubes, diced eggplant and zucchini slices.
At this point, My advice is to fry all the vegetables separately, and because different vegetables have different cooking times, is to keep the colors and textures as possible. But if you do not have time, or want, follow my advice (I can already see you that escape to a blog that gives you a whole recipe in a bowl and no cooking), first you have to soften the onions in olive oil, then add the vegetables gradually, letting them cook 5 minutes at least before adding, according to this order: Eggplant, potatoes, Zucchini, peppers and tomatoes.
Add a little water and cook the vegetables and cook covered, and over low heat until tender but not untrimmed, as they must continue cooking in the oven. Season with salt and pepper and add the fresh basil. If you instead browned each vegetable separately in olive oil, at the end of the operation put them all in a large pan and, in both cases, add the apple cider vinegar in which you will have dissolved the sugar. Allow the vinegar to fade over low heat, then put the vegetables aside and let cool completely.
Preheat the oven to 180 degrees static.
Grease the pan with a little butter (or oil) and sprinkle with flour. Roll out half of the dough per pie in a layer about half a centimeter thick and coat the bottom and sides of the pan. Prick the bottom with the prongs of a fork, then pour the vegetables in sweet and sour. Level vegetables and decorate the tart as favorite: I wanted it to be like a sweet and I did the typical traditional tarts strips with jam. Brush the strips with a little beaten egg yolk with a little milk.
Bake the tart sweet and sour vegetables in the preheated oven for 40 minutes or until the crust is golden. Remove from oven and let cool tart sweet and sour vegetables thoroughly before serving. Bon appétit!