Spiral Ratatouille Pie

Ingredients

For the dough:

100 g butter

200 g flour

A pinch of salt

40 ml water

For the filling:

2 eggplants

3 zucchini

1 bell pepper

1 egg

100 ml cream

Tomato sauce

Crush the flour, salt, and butter into crumbs. Gradually add water and knead the dough. Refrigerate for 2 hours.

Then roll out the dough and place it in the pan. Bake with a weight at 180°C for 15-20 minutes.

Wash the vegetables, dry them, and cut them lengthwise into thin strips (2-3 mm). Season with salt and pepper to taste. Ideally, the slices should be approximately the same height.

 Optionally, brush the baked basket with any tomato sauce. Layer the sliced vegetables in a spiral pattern, one at a time. Pour a mixture of beaten egg and cream over the top.

Bake at 190°C for 50-60 minutes. Towards the end of baking, check to make sure the top isn't burning; cover with foil if necessary.

Enjoy!