Garden Vegetable Pie

For the garden vegetable tart, quickly knead flour with egg, salt, butter flakes and water into a shortcrust pastry. Let dough rest in a cool place for 30 minutes, then roll out and line a greased tart pan with it. Raise the edge about 3 cm. Wash and clean vegetables, cut into bite-sized pieces. Fry onion cubes in hot fat until translucent, sauté vegetable pieces in it, then distribute in the cake form. Whisk eggs with milk or cream, sour cream and cornstarch, mix with grated cheese and season with herbs, salt, pepper and nutmeg. Spread the egg mixture over the vegetables. Bake vegetable cake at 175 °C for about 40 minutes in the preheated oven on the lower rack.

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