How to cook
Oven 360°F (180°C);
Ceramic tart mold.
Melt the butter, add the flour at once and stir vigorously with a wire whisk.
Pour the cold milk, stir, until the mixture thickens, add salt, black pepper and nutmeg. Remove it from the heat and immediately pour the grated parmesan and stir, until it has melted. Cool for about 10 minutes and add the eggs and stir again, until a homogeneous mixture is obtained. Set it aside.
The zucchini are washed and carrots are grated if they are winter carrots. Both types of vegetables are cut with a grater or with a vegetable peeler into thin strips. Add salt and leave them to drain for about 10-15 minutes.
The bottom of the mold with a diameter of about 9.5″ (24 cm) is lined with baking paper and place the defrosted puff pastry on top. If it sticks out of the mold, its edges are cut off and a boarder is formed along the frame of the mold.
Pour the Béchamel in the middle and start arranging the vegetable strips from the outside to the center, first arrange the zucchini, then the carrots, zucchini and so on to the center of the mold. The vegetables are smeared with olive oil.
Bake at 360°F (180°C) for about 45-50 minutes.
The savory tart is served cold.
The vegetable tart is very tasty.