From Everything Taste Better Outdoors, by Claudia Roden, illustrated by Alta Ann Parkins.

Shortcrust Pastry for Tarts and Quiches:
Everyone has a favorite crust. I use the following as a base for most of my savory tarts. It fills a 12-inch tart tin.

• 1/4 pound unsalted butter
• 1 3/4 cups flour (all-purpose or a mixture of white and whole wheat)
• 1/2 teaspoon salt
• 1 egg
• 3-4 tablespoons water

Glaze:

• 1 egg white (for shell)

In a large bowl work and rub the butter into the flour, sifted with the salt. Add the egg and just enough water by the tablespoonful for the dough to stick together. Do not work it any further, and let it rest in a cool place for an hour. Roll out the dough on a floured board with a floured rolling pin Lift it gently by wrapping it over the rolling pin and let it drop and settle into a pie pan or tart tin which does not need to be buttered. Trim the edges with a knife.

Partially bake the pastry shell before filling: prick with a fork in several places; put a piece of foil or waxed paper over the dough and weight it down with dry beans to prevent it from puffing up.

Bake in a preheated 400-degree oven for 20 minutes. Then remove beans and paper, brush the inside of the shell with egg white to glaze it and prevent it from becoming soggy with the filling, and bake 5 minutes longer.

Filling:

• 1 2/3 pounds eggplant
• Salt
• A little vegetable oil
• 1 partially baked shortcrust pastry shell (preceding recipe)
• 14-ounce can peeled tomatoes
• Pepper
• A few fresh basil leaves, finely chopped, or 1 teaspoon dried basil
• A sprig of parsley, finely chopped
• 3 eggs

Slice the eggplant. Sprinkle with salt and let the juice disgorge for an hour. Rinse and squeeze dry a few at a time. Fry in hot oil, turning over until soft and nicely browned. Drain on absorbent paper. Spread over shell.

Mash the tomatoes with a fork. Add pepper, basil, and parsley and stir in the eggs. Pour over the eggplant and bake for 20-30 minutes in a 400-degree oven.