Summary

Ingredients

• 375 grams flour
• 170 g butter, cold, chopped
• 125 ml water
• Fat, for the shape
• 1 m. Eggplant (s), approx. 500 g
• 60 ml oil
• 1 medium onion (s), chopped
• 2 garlic, chopped
• 2 zucchini, sliced
• 1 medium bell pepper (s), red, chopped
• 1 medium bell pepper (s), green, chopped
• 250 g cherry tomato (s), halved
• 4 tablespoon balsamic vinegar
• 125 g cheddar cheese, rated
• salt and pepper

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Instructions

1. For the dough, sieve the flour into a bowl. Work in butter with your fingertips until the mixture resembles fine breadcrumbs, add 125 ml of water and chop with a straight-bladed knife until the ingredients blend. Shape the dough into a ball and divide into 12 portions.
2. Grease 12 round 8 cm baking tins. Roll out the dough portions on parchment paper to form a plate each, place the dough in the tins, press down a little and remove any excess dough. Put in the fridge for 30 minutes. Preheat the oven to 200 ° C.
3. Place forms on the baking sheet, prick the dough all over with a fork and bake for 20-25 minutes, until the dough is firm and golden yellow. Let cool down completely.
4. For the filling, cut the aubergine into 2 cm thick cubes, place in a colander and sprinkle with salt. Rinse after 20 minutes and pat dry with paper towels.
5. Heat 2 tablespoons of oil in a large frying pan. Sauté the zucchini cubes in it for 8-10 minutes until browned, add oil if necessary. Drain on paper towels. Heat the remaining oil, add the onion and sauté over medium heat for 5 minutes until very soft. Add the garlic and cook for 1 minute, then add the zucchini and peppers and cook for 10 minutes, stirring frequently, until tender. Add the aubergines and tomatoes and cook for 2 minutes while stirring. Put in a bowl, stir in the vinegar, then cover and refrigerate.
6. Reduce the oven temperature to 180 ° C. Spread the filling on the molds with a spoon, pouring off any excess liquid. Scatter cheddar on top. Bake for 10-15 minutes until the cheese has melted.