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Spiral Vegetable Tart

Vegetarian A- A+

Preparation Time: HIGH
Serves: 8


  • 25ml Gallo Porto Wine Vinegar
  • 1unit. Shortcrust pastry
  • 5 Extra large eggs
  • 5dl Semi-skimmed milk
  • 250g Carrots
  • 200g Courgette
  • Salt, ground pepper and nutmeg, to taste

Cut the vegetables in thin slices with a knife or a carrot peeler. Boil them in water and half of the 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 Porto Wine Vinegar onto the pie. Leave it to bake in the oven at 175ºC (347ºC) until it is solid and toasted.

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