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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
Cut the vegetables in thin slices with a knife or a carrot peeler.
Boil them in water and half of the Gallo Porto Wine Vinegar.
Let them cool down in icy water.
Place the shortcrust pastry on a pie plate.
Role the sliced vegetables alternatively from the centre leaving about three fingers from the side.
Mix the eggs and milk, season with salt, pepper, and nutmeg, and pour the remaining Gallo Porto Wine Vinegar onto the pie.
Leave it to bake in the oven at 175ºC (347ºC) until it is solid and toasted.