Savory Crostata: Eggplant, Tomato, And Olives

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Poor Girl Gourmet


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1 1/2 cup unbleached all-purpose flour

2 tbsp grated Pecorino-Romano cheese

2 tbsp finely chopped fresh herbs of your choosing (I used a combination of oregano, parsley, and thyme)

1/2 tsp baking powder

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

4 tbsp vegetable shortening

4 tbsp very cold unsalted butter, cut into pea-sized cubes

1/3-1/2 cup very cold water

1 tbsp extra virgin olive oil

1 tbsp Pecorino-Romano cheese

1 medium eggplant (approximately 1 pound)

1/2 tbsp extra virgin olive oil

kosher salt

freshly ground black pepper

1 medium tomato (approximately 1/2 pound), chopped into 1/2-inch pieces and seeded

12 x pitted kalamata or kalamata-style olives, halved

1/4 cup crumbled feta cheese

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