Open Pie with Vegetables, Mascarpone and Herbs

A cup of hot chicken or meat broth with chopped herbs is perfect for such a pie.

Ingredients

• 500 g yeast puff pastry
• 200-300 g mascarpone
• 3 large eggplants
• 2 multi-colored sweet peppers
• 200 g cherry tomatoes
• 100 g arugula and / or wild garlic
• lemon quarter juice
• salt, black pepper
• 1 large yolk + 2 tbsp. l. butter cream

Directions

1. Preheat oven to 200 ° C. Line 2 baking sheets with baking paper. On one side, lay out the dough in the form of a rectangle about 40x15 cm (it is better not to roll out the dough, but "reshape": cut and glue). Cut the dough with a thin knife, stepping back 3 cm from the side and not cutting through to the end. Stick the center frequently with a fork. Let stand 10 minutes, then brush the whole dough with whipped cream and a pinch of salt with yolk. Bake in the lower third of the oven until tender, about 20 minutes. The sides should rise.
2. For the filling, slice the eggplant lengthwise in 2 cm thick layers. Grease with oil, salt, and place on a second baking sheet. Cut the sweet peppers into quarters, peel off partitions and seeds, and put with the eggplant.
3. Bake in the top third of the oven for 20 minutes. In 5-7 minutes. add cherry tomatoes to vegetables until tender. Cut the finished eggplants into cubes across. Cut the peppers into strips.
4. Combine peppers, eggplants, tomatoes and rucola / wild garlic, drizzle with oil, drizzle with lemon juice, salt and pepper and place in baked dough.
5. Put the mascarpone on the vegetables in different places (it is convenient to do this with 2 teaspoons). Serve hot.