VEGETABLE PIE

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

VEGETABLE PIE

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