Preheat the oven to 200°C. Cut the eggplants into slices and place them on a baking sheet. Season with olive oil, salt, pepper, and herbes de Provence. Bake for about 20 minutes.
Prepare the dough: in a bowl, mix the flour with a pinch of salt and herbes de Provence. Add 250g of butter in pieces and rub it in with your fingertips. Add the water and form a ball. Divide the dough into two balls (one around 335g, the other 540g). Wrap in cling film and chill in the fridge.
Thinly slice the red onions. Sweat them in a pan with a splash of water, covered, for 5 minutes.
Add 20g of butter, honey, and herbes de Provence to the onions. Continue cooking uncovered on high heat for another 5 minutes. Deglaze with a splash of balsamic vinegar. Season with salt and pepper, then set aside.
In a blender, add the cherry tomatoes, sun-dried tomatoes, garlic, parmesan, balsamic cream, tomato paste, and basil. Season with salt and pepper, then blend until smooth.
Roll out the larger ball of dough and place it into a tart dish (around 28cm in diameter), letting the excess overhang the edges.
Layer the ingredients in the pie: start with some tomato sauce, then half of the grilled eggplants, more tomato sauce, the caramelized onions, the remaining eggplants, the rest of the tomato sauce, and finally the torn pieces of mozzarella.
Roll out the second ball of dough and place it over the filling. Fold the overhanging edges of the bottom crust over the top to seal the pie. Prick the top with a knife to allow steam to escape.
Bake for about 45 minutes at 200°C. Let the pie cool for a few minutes before slicing and serving.
Cook it hands-free.
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