Zucchini and Carrot Pie

I think many of you have seen this pie with its beautiful vegetable design all over the internet. As it turns out, it’s not difficult to make at all. And the combination of delicious flavor and beautiful presentation makes this recipe well worth trying 

Ingredients

For the Crust

• 226 g cold butter

• 3 cups flour (375 g)

• Salt

• 5–6 tbsp ice water

For the Vegetable Filling

• 3 medium carrots

• 3 medium zucchini

• 2 tbsp breadcrumbs

For the Custard

• 4 eggs

• 1 cup sour cream (240 ml)

• Salt, pepper, and nutmeg to taste

Steps

Crust

1. Add the salt to the flour

2. Grate the butter into the flour using the large holes of a box grater

3. Gradually add the ice water, mixing the dough until it reaches the desired consistency

4. Shape the dough into a ball and, ideally, refrigerate for 20 minutes

5. Roll out the dough and place it in a springform pan, pressing it up the sides to a height of about 3–4 cm

Vegetable Filling

6. Cut the carrots and zucchini into thin strips using a vegetable slicer or grater

7. Sprinkle the crust with breadcrumbs

8. Arrange the vegetables in a circle, alternating between carrots and zucchini, starting from the outside and working toward the center

Custard

9. Whisk the eggs and sour cream together

10. Season with salt and pepper and add a pinch of nutmeg

11. Pour the custard over the vegetables

12. Bake in a preheated 180°C (350°F) oven for 1 hour