Yields6 Servings
 250 g short crust pastry
 350 g zucchini
 350 g carrots
 250 g aubergines
 1 red pepper (optional)
 40 ml extra virgin olive oil
For the white sauce
 300 ml milk
 25 g flour
 25 g butter
 Pinch of freshly grated nutmeg
 40 g grated parmesan
 2 eggs
 Salt and pepper to taste

Preheat the oven to 180C


To make the white sauce, pour the milk in a saucepan together with the nutmeg and bring it to the boil


Meanwhile, melt the butter in another pan, add the flour and salt and mix well; stir in the milk and parmesan and mix well; let it cool to room temperature


Butter a 23cm shallow cake tin; roll out the pastry and line the pan, trimming the edge if necessary; prick the base with a fork


Beat the eggs and add to the milk and flour mixture and mix well; pour onto the base of the pie; peel the carrots and using a potato peeler, cut the zucchini, aubergine and carrots lengthways, into ribbons


Decorate the pie with the vegetable ribbons by placing them in circles all-round the pastry, until the base is covered; brush with the oil and season to taste


Bake in the pre-heated oven for 50/60 minutes; allow to cool and then cut into slices and serve

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