Vegetable pie

200 g flour
100 g of cold butter
1 egg
a pinch of salt

Filling
Eggplant
Onion
Tomatoes
Parmesan

Prepare the dough: flour with butter with a knife or with a combine to crush. Add the egg, a pinch of salt and quickly knead the dough. Form from a dough ball, wrap in food wrap and refrigerate for 1 hour. Roll out the cooled dough. Cover the dough with the shape in which you will cook the basket, form the sides. Cut the excess dough from the edges. Set for 20 minutes in the fridge. Meanwhile, prepare the toppings. Eggplants and tomatoes in a circle. Get the form out of the dough. Start laying eggplants and tomatoes. Top with Parmesan. Bake in an oven preheated to 180 ° C for 40 minutes.