Pastry Dough
1 1/2 cups all-purpose flour
1/2 cup cold unsalted butter, cut into small pieces
3 tablespoons ice-cold water
1/2 teaspoon salt
1/2 teaspoon sugar
Filling
3 tablespoons olive oil
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
2 small zucchinis, sliced into 0.5 cm thick rounds
3 small eggplants, sliced into 0.5 cm thick rounds
3 cloves garlic, minced
1 medium onion, sliced into 0.5 cm thick rounds
1 red bell pepper, seeded and chopped
Paprika to taste
To brush with egg wash
1 large egg, lightly beaten
Pastry Dough
1 1/2 cups all-purpose flour
1/2 cup cold unsalted butter, cut into small pieces
3 tablespoons ice-cold water
1/2 teaspoon salt
1/2 teaspoon sugar
Filling
3 tablespoons olive oil
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
2 small zucchinis, sliced into 0.5 cm thick rounds
3 small eggplants, sliced into 0.5 cm thick rounds
3 cloves garlic, minced
1 medium onion, sliced into 0.5 cm thick rounds
1 red bell pepper, seeded and chopped
Paprika to taste
To brush with egg wash
1 large egg, lightly beaten
Pastry Dough
1
Mix the flour, salt, and sugar in a medium bowl
Add the cold butter and mix until the dough forms a ball
Gradually add the ice-cold water and mix until the dough is smooth
2
Make a ball with the dough and flatten it into a 15 cm diameter disk
Wrap it in plastic wrap and refrigerate for 15 minutes. Reserve
3
Heat the olive oil in a large skillet over medium heat
Add the onion, garlic, and bell pepper
Cook until the vegetables are soft
Add the zucchini and eggplant
Cook until they're tender
4
Season with parsley, paprika, and salt to taste
Cool slightly
Bake in a preheated oven at medium temperature
Roll out the reserved dough to fit the baking sheet
5
Spread the filling over the dough, leaving a 5 cm border
Fold the dough over the filling, making sure to leave the center open
Brush with the egg wash
Bake for 30 minutes or until golden brown
Transfer to a plate and serve immediately.
