Brie, Eggplant and Tomato Pie

Open summer cakes are spectacular and ephemeral. Here he is - ruddy, hot, fragrant, but he is no longer there. Only crumbs and plaintive sighs: "And the cake seemed so big ...".

Ingredients

• 350 g puff yeast-free dough
• 2 medium eggplants
• 2 medium tomatoes
• 200 g brie cheese
• 1 tsp dried marjoram
• olive oil
• salt, freshly ground black pepper

Directions

1. Defrost the puff pastry beforehand.
2. Slice the aubergines and tomatoes into 4mm thick slices. Heat a grill pan with olive oil and fry the eggplant on both sides until golden streaks appear. Season the eggplant with salt and pepper and sprinkle with marjoram. Cool it down.
3. Preheat oven to 180 ° C. On a lightly floured surface, roll the dough out a little into a 28 cm circle, moving the rolling pin in one direction so as not to crush the layers.
4. Place the dough in a 24 cm dish with low sides. Chop the dough frequently with a fork. Place the cake in the oven for 10 minutes.
5. Cut the brie cheese into slices. Remove the cake base from the oven. Spread cheese, tomatoes and eggplants on the dough in an overlapping spiral, starting from the sides of the mold. Drizzle olive oil over the cake and place in the preheated oven for 20 minutes.