Ingredients

250gr short crust pastry

350gr zucchini

350gr carrots

250gr aubergines

1 red pepper (optional)

20ml extra virgin olive oil

For the white sauce

300ml milk ,

25butter,

 2 eggs ,

 salt and pepper .  

Pinch of freshly ground nutmeg

Method

Preheat the oven to 180˚C. To make the white sauce pour the milk in the saucepan together with the nutmeg and bring to the boil . Meanwhile melt the butter in another pan add the flour and salt and mix well and parmesan and mix well let it cool to a room temperture . Butter a 23 shadow cake cakt tin and line to the pan timing the edge if neccessary . Beat in the eggs and add to the milk and flour mixture and mix well . Pour on to the base of the pie , peel the carrots and using a potato pealer cut the zuchini aubergines and carrots lenghtwise into ribbons . Decorate the pie with the vegetable by placing will down the pastry until the base is covered brush with the oil for 1hour allow to cool and cut into slices and serve .

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