Tarte Magique Parmigiana by @louloukitchen_

50 min

6 servings

🫓

10

Filo sheets

🍆

300 g

Eggplant

🍅

150 g

Tomato

🧀

130 g

Mozzarella di bufala

🥫

190 g

Pesto rosso

🫒

30 ml

Olive oil

🧀

100 g

Parmesan

🧂

1.5 g

Salt

💧

30 ml

Water

  1. Preheat
    • olive oil

    Preheat the oven to 180°C / 350°F. Lightly oil the round baking pan with 1 teaspoon of olive oil.

  2. Fold
    • filo pastry sheets

    Fold the filo pastry sheets into accordion pleats. Coil the pleated sheets tightly in the baking pan to form a spiral.

  3. Slice
    • eggplant
    • tomato

    Slice the eggplant into thin rounds. Slice the tomato into thin rounds.

  4. Heat
    • eggplant
    • olive oil
    • salt

    Heat 1 tablespoon of olive oil in the frying pan over medium-high heat. Fry the eggplant rounds for 3 to 4 minutes per side with the salt.

  5. Drain
    • eggplant
    • filo pastry sheets

    Drain the fried eggplant rounds in the colander. Tuck the eggplant rounds between the filo folds.

  6. Fold
    • tomato
    • eggplant
    • filo pastry sheets

    Tuck the tomato rounds between the filo folds. Alternate them with the eggplant rounds throughout the pie.

  7. Mix
    • red pesto
    • water

    Mix the red pesto with 2 tablespoons of water in the mixing bowl. Pour the loosened pesto evenly over the pie.

  8. Tear
    • buffalo mozzarella
    • Parmesan cheese

    Tear the buffalo mozzarella into small pieces and scatter it over the pie. Grate the Parmesan cheese over the mozzarella.

  9. Bake
    • olive oil
    • filo pastry sheets
    • buffalo mozzarella

    Drizzle the remaining 2 teaspoons of olive oil over the pie. Bake for 30 minutes until the filo is crisp and the cheese is melted.

  10. Slice

    Rest the pie for 5 minutes. Slice and serve while hot.

Tarte Magique Parmigiana by @louloukitchen_

50 min

6 servings

🫓

10

Filo sheets

🍆

300 g

Eggplant

🍅

150 g

Tomato

🧀

130 g

Mozzarella di bufala

🥫

190 g

Pesto rosso

🫒

30 ml

Olive oil

🧀

100 g

Parmesan

🧂

1.5 g

Salt

💧

30 ml

Water

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C / 350°F. Lightly oil the round baking pan with 1 teaspoon of olive oil.

    🫒olive oil
    🍳round baking pan

  2. Step 2/10

    Fold the filo pastry sheets into accordion pleats. Coil the pleated sheets tightly in the baking pan to form a spiral.

    🌾filo pastry sheets
    🍳round baking pan

  3. Step 3/10

    Slice the eggplant into thin rounds. Slice the tomato into thin rounds.

    🍆eggplant
    🍅tomato
    🔪knife
    🪵cutting board

  4. Step 4/10

    Heat 1 tablespoon of olive oil in the frying pan over medium-high heat. Fry the eggplant rounds for 3 to 4 minutes per side with the salt.

    🍆eggplant
    🫒olive oil
    🧂salt
    🍳frying pan
    🥢tongs

  5. Step 5/10

    Drain the fried eggplant rounds in the colander. Tuck the eggplant rounds between the filo folds.

    🍆eggplant
    🌾filo pastry sheets
    🧺colander
    🍳round baking pan
    🥢tongs

  6. Step 6/10

    Tuck the tomato rounds between the filo folds. Alternate them with the eggplant rounds throughout the pie.

    🍅tomato
    🍆eggplant
    🌾filo pastry sheets
    🍳round baking pan
    🥢tongs

  7. Step 7/10

    Mix the red pesto with 2 tablespoons of water in the mixing bowl. Pour the loosened pesto evenly over the pie.

    🥛red pesto
    💧water
    🥣mixing bowl
    🍳round baking pan

  8. Step 8/10

    Tear the buffalo mozzarella into small pieces and scatter it over the pie. Grate the Parmesan cheese over the mozzarella.

    🧀buffalo mozzarella
    🧀Parmesan cheese
    🧀box grater
    🍳round baking pan

  9. Step 9/10

    Drizzle the remaining 2 teaspoons of olive oil over the pie. Bake for 30 minutes until the filo is crisp and the cheese is melted.

    🫒olive oil
    🌾filo pastry sheets
    🧀buffalo mozzarella
    🧀Parmesan cheese
    🍳round baking pan

  10. Step 10/10

    Rest the pie for 5 minutes. Slice and serve while hot.

    🔪knife
    🍳round baking pan

Composition

Ingredients

Types

Vegetables, Oils, Seasonings, Liquids

Ingredients

Filo sheets, Eggplant, Tomato, Mozzarella di bufala, Pesto rosso, Olive oil, Parmesan, Salt, Water

Notes

Filo sheets (to adapt depending on your mold, it needs to fill the mold), Eggplant (sliced into rounds), Tomato (sliced into rounds), Olive oil (a good drizzle), Parmesan (grated), Salt (a little bit, for frying the eggplant), Water (a small amount, to dilute the pesto rosso)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

515 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 35g, Fat: 33g, Fiber: 5g, Sugars: 6g, Saturated fat: 13g

Nutritional Information

Minerals

Calcium: 420mg, Sodium: 780mg, Potassium: 410mg, Iron: 2.1mg

Vitamins

Vitamin A: 135µg, Vitamin C: 9mg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

round baking pan, frying pan, mixing bowl, knife, cutting board, colander, box grater, tongs

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Summer

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

Italian, French

Geographic

Italy, Europe

Various

Aspect

Texture

Crispy, Creamy, Tender, Juicy

Flavors

Savory, Tangy, Umami, Herbaceous, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Reheat in an oven for best crispness), freezer : 30 days (Cool completely before freezing,Wrap tightly,Bake from thawed for best texture)