Today's recipe is me a lot, because it is inspired by my Sicily but with a contemporary twist: pie with vegetable in sweet and sour. The dough is the wonderful pie dough , 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 fresh blueberries . The filling of this quiche and vegetarian, instead, is made of summer vegetables in sweet and sour: 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.
Obviously the vegetable tart and sour is tasted at room temperature, as all the preparation in bittersweet, Eggplant caponata in primis. Is’ a lavish single dish, to combine with a fresh salad, but you can serve the vegetable tart and sour even sliced in a buffet or as a starter for casual dining. 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, to taste
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, to taste
salt and pepper, to taste
50 milliliters of Apple Cider vinegar
15 grams of caster sugar
fresh basil, to taste
Earlier (but also a day before) to prepare the vegetable tart and sour, preparare l'impasto per 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. Avvolgere il panetto nella pellicola per alimenti e conservare in frigorifero per almeno un'ora e fino al momento dell'uso.
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, secondo quest'ordine: 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, al termine dell'operazione mettetele tutte in un tegame capiente e, in both cases, aggiungete l'aceto di mele nel quale avrete sciolto lo zucchero. Lasciare sfumare l'aceto a fuoco basso, then put the vegetables aside and let cool completely.
Preheat the oven to 180 degrees static.
Ungere la tortiera con un po' di burro (or oil) and sprinkle with flour. Stendere la metà dell'impasto per pie in uno strato spesso circa mezzo centimetro e rivestire il fondo e i lati della tortiera. 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. Spennellare le strisce con poco tuorlo d'uovo sbattuto con poco latte.
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!