Make: CARROT-ZUCHINI PIE

{image from La cuisine de Tini}

My mom gave me this recipe, and I have made it a thousand times, altered it , changed the filling, and it is a winner every time. This one is a combination with carrots and zuchini, perfect for summer dinners, served with green salad and white wine!

PASTRY

100g butter (room temperature)

125g flour(i sometimes mix white flour with whole wheat flour (100 g plain, and 25 g whole wheat)

1 tbsp cold water

1 pinch of salt

Mix all the ingredients for the pastry in a food processor until it forms a round ball. Set aside in the fridge for at least ½ hour. Then roll out into a thin pastry, cover a tart pan (20 cm) and press the borders a bit above the edge of the pan. Prick the dough with a fork several places and bake in a preheated oven (180 degrees) for 15 minutes, then remove and set aside.The crust can be baked the day before.

FILLING

4 big carrots, grated

6 zucchinis medium size, grated

3-4 eggs

200ml cream

A handful grated cheese of your choice (or a mix of feta and mozzarella)

Extra shredded cheese for topping

½ tsp “Herbes de Provence » or marjolene

Salt & Pepper

Beat the eggs well, and then add the cream, the cheese and the spices. Spread the grated vegetables on the baked pastry, then pour over the egg mixture. Finish with some shredded cheese. Place in the middle in the preheated oven (180 degrees). Bake 35 minutes or until golden.

Enjoy!