- 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.
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We take pride to always try to bring produces that are grown as close as possible to us. We fly things in only if they are not available nearby. If you would like to order a produce that you are not seeing listed here, leave your email and a note and we will try to add it!