ISBuC (v7) 2012
Mediterranean Pie Recipe
by Ella Maughan

Serves 6. Suitable for Vegetarians.
Plain white flour: 7oz (200g)
Butter: 4oz (100g)
Mature Cheddar: 2oz (50g), grated
Egg: 1, separated
Dried mixed herbs: 1 Tsp
Very cold water: 1-2 Tsp
Aubergine: 12 thin slices
Olive Oil: 1 Tbsp
Garlic: 2 Cloves, crushed
Red Peppers: 6oz (175g), de-seeded and chopped
Tin chopped tomato: 400g
Tomato puree: 2 Tsp
Brown Sugar: 1/2 Tsp
Fresh Basil: Small handful, chopped
Black Olives: 12, pitted
Sesame seeds: 1 Tsp
Natural Yoghurt: 145ml
Egg: 1
Cheese: 1oz, grated
The Pastry
  1. Take the butter out of the fridge for about an hour and allow to soften.
  2. Sift the flour with a pinch of salt, rub in the butter to resemble fine breadcrumbs.
  3. Stir in the cheese and herbs. Mix the egg with one tablespoon of the water and stir into the pastry with a fork. Mix well adding the other tablespoon of water if necessary, until the pastry starts forming clumps, press the mixture together into a rough ball and refrigerate for an hour.
The Filling
  1. Pre-heat the oven to gas 5, 190C.
  2. Put the aubergines on a metal tray and bake in the oven for fifteen - twenty minutes, until soft, turning half way through.
  3. Heat the oil in a pan and add the garlic and peppers, fry for 2 minutes then add the tin tomatoes, sugar and tomato puree. Simmer for about twenty minutes stirring occasionally, until the mixture is thick then stir in the basil and season to taste.
  4. Take the pastry and roll out to fit a shallow 28cm flan tin, trim the edges, cover with foil and place flan tin onto a metal tray and bake blind for ten minutes. Remove the foil and cook for a further ten minutes. Brush the case with a little of the egg white.
  5. Spread the tomato mix over the pastry case, sprinkle with the olives and arrange the aubergine on top of that.
  6. Mix the yoghurt thoroughly with the egg and pour over the aubergines, sprinkle with the grated cheese and sesame seeds. Bake in the oven for twenty-five minutes until the yoghurt mixture is set.