Ô Cuisine


Salted Pie


3-4 servings


25 min

Cooking Time

1h30 min


For shortbread dough

• 400 g flour

• 200 g softened butter

• 2 eggs

• 1 teaspoon of salt


• 1 egg for gilding


 For garnish

• 1 clove of garlic

• 1 red onion

• 1/2 eggplant

• 1/2 zucchini

• 1/4 butternut

• 50 g of Parmesan cheese

• olive oil

• salt and pepper


  • Sift the flour and place it in a fountain on the worktop. In the center of the fountain, place the cut butter and salt. Stir in the flour with your fingertips and add the eggs and water if necessary. Mix to obtain a homogeneous paste and form a ball. Let the cellophane-covered dough rest in the refrigerator for 15 minutes.
  • Divide the dough into 2, spread out the first part on a floured work surface and arrange it in the bottom of a buttered mold.
  • Spread out the second part of the dough and cut out the shape with the cookie cutter.
  • Preheat the oven to 200 ° C.
  • Peel and chop the garlic then slice the onion. Cut the eggplants and zucchini into slices.
  • Peel and cut the butternut into cubes, place on a baking sheet, pour garlic and 2 tablespoons olive oil and bake for 20 minutes.
  • In a skillet, sweat the onion with a tablespoon of olive oil for 10 minutes and reserve.
  • Grill the aubergine and zucchini in the pan and set aside. Place the vegetables in layers in the pie plate and cover with cut dough.
  • Brown the dough with the egg yolk diluted in water.
  • Bake 40 minutes, until the dough is golden brown.