Category
Vegetarian
Setup time
Long
Difficulty
Chef
Nº of people
8 pessoas
Ingredients
25ml of Gallo Porto Wine Vinegar
- 1 unit of shortcrust pastry
- 5 extra large eggs
- 500ml of semi-skimmed milk
- 250g of carrots
- 200g of courgette
- Salt, ground pepper, and nutmeg to taste
Method of preparation
1
Cut the vegetables in thin slices with a knife or a carrot peeler.
2
Boil them in water and half of the Gallo Porto Wine Vinegar.
3
Let them cool down in icy water.
4
Place the shortcrust pastry on a pie plate.
5
Role the sliced vegetables alternatively from the centre leaving about three fingers from the side.
6
Mix the eggs and milk, season with salt, pepper, and nutmeg, and pour the remaining Gallo Porto Wine Vinegar onto the pie.
7
Leave it to bake in the oven at 175ºC (347ºC) until it is solid and toasted.
