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Ingredients

1-2 eggplants/aubergines

2 zucchinis/courgettes

3 carrots

3 cloves of garlic

4-6 eggs

1 cup OR 250 gr Unsalted butter ( butter needs to be cold)

3 1/2 cups OR 450 gr of plain flour

2 cups OR 500 ml of milk

200 gr of cheddar cheese

cold water 10- 20 ml salt & pepper

Directions

Step 1 : The first thing we going to make is our pastry. In a bowl add your cold cubed butter. Iv your plain flour into the bowl with salt and mix/cut the mixture until it resembles crumbs.

Step 2 : Add cold water little bit at a time and mix again, add more water if the dough is too dry, but don''t add too much, because you will ruin the dough.

Step 3 : Roll out your pastry and add into your baking dish, pressing with your fingers to make sure its going all the way to the top. Don't worry if it looks rough, we wont be able to see the inside of it, since its going to be covered with vegetables. I am using a 9 inch/ 26 cm pan.

Step 4 : Once your baking tray is covered in the pastry, place it into the fridge for at least 30 min.

Step 5 : Peel your carrots and zucchini into strips. Cut your aubergine with a knife into thin pieces.

Step 6 : Layer your vegetable pie with your vegetables. Use your imaginations, I went around with aubergine, then zucchinis and carrots and repeated that until it was all done.

Step 7 : In a different bowl add your eggs, milk, minced garlic and season well. Then add grated cheddar cheese and mix well.

Step 8 : Cover the whole vegetable tart with your mixture until its full. You can add more grated cheese on top.

Step 9 : Bake in preheated oven at 180 C / 350 F for 60-80 minutes. Let it cool down and enjoy!

Watch the video here:

Lots of love, Alla xoxo