1. In a mixer, or in a food processor, add the flour and rock salt. Begin mixing and add the oil, then slowly add the water until the dough just comes together. 2. Knead the dough with your hands for 10 minutes; it will be quite tough. 3. Wrap the dough in cling film and refrigerate for at least 1 hour. 4. Sweat onion and garlic in a pan with a little olive oil. 5. Add the crushed tomatoes and simmer for 30 minutes. 6. Slice the eggplant into .5 in rounds and slice zucchini lengthwise into 1/4 inch strips. 7. Grill vegetables on a high heat on a barbecue, griddle or in a frying pan. 8. Add sugar and vinegar to the tomato sauce and simmer until thick. 9. Add the anchovies. 10. Take ½ of the dough and roll out to a thickness of approximately 0.2mm. 11. The dough will spring back so just keep working it until you get a large circle (approximately 15 inches). 12. Place on greaseproof paper onto a baking tray. 13. Layer the filling in the center of the dough, leaving approximately 2 inches around the edge for sealing. 14. Layer in the order of eggplant, zucchini, prosciutto, tomato sauce, basil leaves, and parmesan. 15. Repeat, and finish with a layer of eggplant. 16. Roll the remaining dough out to a similar size and lay over the filling. 17. Crimp and fold the edges to seal the torta (you can trim the edges a little if you have too much dough), and prick the top a few times with the point of a sharp knife. 18. Brush the torta with egg wash. 19. Bake at 340ºF for 30-40 minutes. 20. Cut into wedges and serve with a green salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
