Savory Vegetable Tart

To make the savory vegetable tart, start by preparing the bechamel: in a saucepan, heat the milk flavored with nutmeg 1. In another, melt the butter and add the flour all at once 2. Cook while stirring with a whisk to create the roux 3, the thickening base typical of such sauces.

Add the hot milk 4, first pouring a small portion to temper and dissolve the lumps. Then pour all the rest and stir continuously 4, also adding a pinch of salt 5 and cooking until it reaches a thick consistency 6. Let it cool at room temperature covered with cling film in contact. 

Peel and trim the carrots, also trim the zucchini and cut them lengthwise with a mandoline to a thickness of 0.06-0.08 inches 7 8. The slices should be very thin and flexible. In the meantime, in a bowl, combine the eggs and grated cheese 9.

Stir to combine 10. When the bechamel has cooled, add the egg mixture 11 and mix with the whisk until you get a smooth cream 12. 

Roll out the puff pastry in a 9-inch diameter buttered springform pan 13, or if you prefer, you can line it with parchment paper. Prick the bottom with a fork 14 and pour the bechamel, cheese, and egg mixture, making sure to distribute it evenly 15. 

Now insert the slices of carrots and zucchini alternately starting from the outer perimeter 16 and proceeding in concentric circles until the tart pan is completely filled 17. Slightly fold and roll the edges. Brush the surface with oil 18.

Season with salt 19 and pepper 20. Bake in a preheated static oven at 350°F for about 45 minutes. Take out of the oven, let it cool slightly, then remove from the mold and serve your savory vegetable tart 21.