You will need:
- 1 shortcrust pastry
- 150g carrots
- 150g zucchini
- 2 onions
- 50g butter
- 3 eggs
- 60g shredded cheese
- 30cl milk (dairy or plant-based)
- Pinch of cumin
- A bunch of coriander leaves
- Salt and Kampot pepper
1 – Preheat oven at 200°C. Peel carrots and cut small pieces. Dice zucchinis. Peel & chop onions.
2 – Melt the butter in a saucepan. Add the vegetables. Add water to cover what’s in the saucepan, add salt and cover.
3 – Cook at medium heat for 10 to 15 minutes. Drain.
4 – In a separate bowl mix eggs, milk, cheese, cumin and coriander. Add salt and pepper.
5 – Stretch the pastry over a tart mould. Spread out the vegetables over the pastry. And add the egg mix.
6 – Place in the oven and cook for about 20 minutes.