In a large bowl, add the flour, butter, water and salt. Using your Smeg hand mixer (with the dough hook attachments) knead at a low speed for about 5-7 minutes until the mixture resembles breadcrumbs.
Using your hands, ball the dough together, cover with cling film and leave to rest in the fridge for 30 minutes.
After resting, roll out the dough into a circle until its around 4 mm thick. Lay the dough into a 24cm flan dish, pushing the dough to the corners. Trim the edges and pierce the base with a fork all over and chill.
In a separate bowl, mix the eggs with the cheese and set aside.
Wash the vegetables and cut the tomatoes into thin, even slices and chop the courgettes and aubergine into cubes.
Pour the egg and cheese mixture over the bottom of your chilled pie base, add the sliced tomatoes, courgette and aubergine. Season to taste and sprinkle with grated cheese.
Bake at 175°C for 35 minutes, until golden and serve topped with fresh basil.
SMEG South Africa
2985 William Nicol Drive, Bryanston, Johannesburg, South Africa
Phone 0027 (0)11 463 1016 - Email [email protected]
50' Retro Style
Cooking with Smeg
Beyond the Kitchen
Smeg World Cuisine
