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!
TART VEGETABLE AND SOURPrint This
- 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 potato
- 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, 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 store in the refrigerator for at least an hour and up to the time of 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, following 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, when finished put them all in a large pan and, in both cases, add the vinegar in which you have dissolved sugar. Let soften over low heat vinegar, 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. Spread the half of the dough for pie in a layer thickness of about half a centimeter 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!