Butter cut into large pieces, sprinkle them with flour and with the flour to continue to cut until the education is not very fine crumbs. Add a pinch of salt. All grind into crumbs very quickly (literally a minute) hands, pour in a bowl. Pour cold water. Stir with your hands for about a minute. Put the dough in the form and hands to distribute it throughout the bottom and sides. The layer of dough should be quite thin. To remove the form with the dough in the fridge.

Carrots, zucchini clean and cut. Eggplant cut into directly with the skin. In this pie, it is important that the strips of veggies were about the same width. To trim vegetables through the thickness with a knife and then cut into thin strips with peelers.

Remove the form with the dough from the refrigerator. Lay the strips of vegetables in the form starting with the edges and gradually moving towards the center. Alternate the zucchini, eggplant and carrots.

To prepare the dressing. Eggs slightly stir with a whisk, pour cream, add grated on a fine grater garlic, salt. Grate cheese on a grater and mix with the remaining ingredients. Pour the filling into the vegetables. Distribute a spoon of cheese, patting lightly on the surface of the future pie. Put in a preheated 180 degree oven on the bottom shelf. Bake for about an hour.

Bon appetit!