Polenta-crusted chargrilled vegie pie

Name: Polenta-crusted chargrilled vegie pie
Cook time: 1 h 30 min
Yield: 4-6
Cuisine: Spanish
Ingredients: 125 g (4½ oz/1 cup) plain (all-purpose) flour; 75 g (2½ oz/½ cup) polenta; 90 g (3¼ oz) cold butter, chopped; 90 g (3¼ oz/ 1/3 cup) cream cheese, chopped; 1 kg (2 lb 4 oz) eggplant (aubergine), sliced lengthways; 2-3 tablespoons olive oil; 1-2 garlic cloves, crushed; 2 red capsicums (peppers), halved; 8 cherry tomatoes, halved; a handful of small basil leaves; 2 teaspoons baby capers; 1 teaspoon balsamic vinegar, mixed with 1 teaspoon olive oil

August 8, 2013

Time:1-2 hoursServes:4-6

A recipe from the Good Food collection.

Ingredients

125 g (4½ oz/1 cup) plain (all-purpose) flour
75 g (2½ oz/½ cup) polenta
90 g (3¼ oz) cold butter, chopped
90 g (3¼ oz/ 1/3 cup) cream cheese, chopped
1 kg (2 lb 4 oz) eggplant (aubergine), sliced lengthways
2-3 tablespoons olive oil
1-2 garlic cloves, crushed
2 red capsicums (peppers), halved
8 cherry tomatoes, halved
a handful of small basil leaves
2 teaspoons baby capers
1 teaspoon balsamic vinegar, mixed with 1 teaspoon olive oil

Method

Step 1
Put the flour, polenta, butter and cream cheese in a food processor. Process in short bursts until the mixture just comes together; add 1-2 teaspoons iced water if the mixture looks too dry. Turn out onto a floured surface and quickly bring together into a ball. Cover with plastic wrap and refrigerate for at least 30 minutes.
Step 2
Spread the eggplant on an oiled baking tray. Mix together the olive oil and garlic, then brush over the eggplant. Cook under a hot grill (broiler) for 10-12 minutes, turning once and brushing several times. Remove and set aside.
Step 3
Grill the capsicum, skin side up, until the skin blackens and blisters. Leave to cool in a plastic bag, then peel away the skin and slice the flesh. Set aside.
Step 4
Grill the tomatoes, cut side up, for 2-3 minutes, then set aside.
Step 5
Roll the pastry out on baking paper to fit a shallow 21 × 28 cm (8¼ × 11¼ inch) loose-based flan (tart) tin. Press the pastry into the sides, trim off any excess, then refrigerate for 20 minutes. Meanwhile, preheat the oven to 190°C (375°F/Gas 5).
Step 6
Line the pastry with baking paper and fill with baking beads or rice. Bake for 15 minutes, then remove the paper and beads and bake for a further 15 minutes, or until the pastry is cooked.
Step 7
Layer the cooked pastry shell with the capsicum, eggplant, tomato halves, some basil leaves and capers. Brush with the balsamic vinegar mixture before serving.