Eggplant and onion tart

Directions

1. Place the flour in a large bowl. ≈ 3 min
2. Add the butter and mix with your fingers until the dough has a uniform texture. ≈ 4 min
3. Add the egg, then gradually add the water while kneading the dough until it becomes soft and smooth. It should not be sticky and should have a shiny appearance and a medium yellow color. ≈ 10 min
4. Slice the eggplants and onions into thin slices. ≈ 8 min
5. Cook the vegetables in oil or butter, starting with the onion and eggplant, then add the mushrooms. Keep the tomatoes raw. ⏱ ≈ 10 min
6. Spread the dough to a thickness of about 1 cm. ≈ 4 min
7. Grease a tart tin and press the pastry into it. Prick the pastry several times with a fork, then cover it with aluminum foil, shaping it into a curve. ≈ 3 min
8. Preheat the oven to 200 °C (400 °F) for 10 minutes. ⏱ 10 min
9. Remove the crust from the oven, then arrange the vegetables on top. ⏱ ≈ 35 min
10. In a bowl, combine the eggs with a little milk and a touch of sour cream, then pour this mixture over the vegetables. ≈ 4 min
11. Cover with grated cheese. ≈ 3 min
12. Bake in the oven for 15 to 20 minutes. ⏱ 20 min