Eggplant and onion tart

Directions

1. Place the flour in a large bowl with the salt. ≈ 3 min
2. Add the softened butter and rub it in with your fingers until you achieve a smooth, even texture. ≈ 3 min
3. Add the egg, then gradually add the lukewarm water, mixing until the dough is soft, smooth, and not sticky. ≈ 3 min
4. Slice the vegetables thinly. ≈ 8 min
5. Sauté the onions and eggplant in oil or butter (or steam them), then the mushrooms. Keep the tomatoes raw. ⏱ ≈ 10 min
6. Press the dough down to a thickness of 3 to 5 mm. ≈ 4 min
7. Grease a baking dish, prick the bottom, and cover with a sheet of aluminum foil. ≈ 3 min
8. Preheat the oven to 180 °C and cook for approximately 10 minutes. ⏱ 10 min
9. Arrange the vegetables and tomatoes on the pie crust. ≈ 3 min
10. Combine the yellow with a little milk and cream, and pour over the vegetables. ≈ 4 min
11. Sprinkle with grated cheese and bake for 15 to 20 minutes. ⏱ 20 min