Veggie tart with goats’ cheese

Ingredients

• 200 g of IQF Goat Cheese crumble
• 1 shortcrust pastry
• 2 eggs
• 10 cl whipping cream
• 200 g of green courgettes
• 100 g of yellow carrots
• 200 g of carrots
• Salt and freshly-ground pepper

Preheat the oven to 180°C.
Rinse and dry the vegetables.
Cut them lengthwise into long, thin ribbons with a peeler or a mandoline.
Line the tart dish.
Roll the strips up to form a flower.
Arrange them on the pastry base.
Mix the Goat Cheese crumble with the beaten eggs and the cream.
Season with salt and pepper, then pour over the vegetable flowers.
Bake for 35 minutes.