Sweet pastry dough is topped with lemon-infused mix of frangipane and pastry cream. Slices of eggplant and apples are layered on top of the cream and sprinkled with granulated sugar and vanilla powder. The third layer is also drizzled with olive oil to keep the fruits moist during baking. Bake in a slow oven for 45 minutes to one hour. Chill the pastry completely before cutting.
Buttery. Salted. Caramel. 
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