Summary

Ingredients

• 250 g wheat flour
• 0.5 teaspoon ½ salt
• 125 g butter
• 2 tablespoon olive oil
• 8 tablespoon water, cold
• 1 eggplant (s)
• 1 onion (s)
• 1 clove garlic
• 200 g tomato (s) or cherry tomatoes, diced
• 100 g olives
• 150 g feta cheese, crumbled
• 1 artichoke heart
• 1 tablespoon butter
• 20 g flour
• 250 ml milk
• 2 tablespoon heavy cream

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Instructions

1. Knead the first five ingredients well into a dough. Chill for approx. 1 hour.
2. Cut the aubergine into slices, season with salt and let it cry for 30 minutes. Pat dry and fry in oil until golden brown.
3. Dice the onion and garlic. Sweat in oil until translucent. Add the tomatoes. Season well with thyme, oregano, salt and pepper.
4. Melt the butter in a saucepan for the sauce. Stir in the flour. Pour in the milk while stirring and bring to the boil briefly. Add the cream and season with salt and pepper.
5. Roll out the dough. Line a springform pan (28 cm Ø) with it. Top with tomatoes, aubergines and olives. Pour on the bechamel sauce. Sprinkle the feta cheese on top. Place the artichoke heart in the center. Bake for 45 minutes at 180 ° C. Serve warm or cold.