Vegetable Tart

Name: Vegetable Tart
Yield: 6
Ingredients: 1 zucchini; 1 carrot; 1/2 cup (scant) of corn kernels; 1/2 bell pepper; 1 onion; 1 packet of beef broth tablet; 1/2 cup (scant) of milk; 2 eggs; 2 tablespoons of wheat flour; 1 tablespoon of butter; 1 tablespoon of grated cheese; 2 tablespoons of mayonnaise; 2 tablespoons of heavy cream; Salt, pepper, and paprika to taste

1
1 zucchini
2
1 carrot
3
1/2 cup (scant) of corn kernels
4
1/2 bell pepper
5
1 onion
6
1 packet of beef broth tablet
7
1/2 cup (scant) of milk
8
2 eggs
9
2 tablespoons of wheat flour
10
1 tablespoon of butter
11
1 tablespoon of grated cheese
12
2 tablespoons of mayonnaise
13
2 tablespoons of heavy cream
14
Salt, pepper, and paprika to taste

Ingredients

1
1 zucchini
2
1 carrot
3
1/2 cup (scant) of corn kernels
4
1/2 bell pepper
5
1 onion
6
1 packet of beef broth tablet
7
1/2 cup (scant) of milk
8
2 eggs
9
2 tablespoons of wheat flour
10
1 tablespoon of butter
11
1 tablespoon of grated cheese
12
2 tablespoons of mayonnaise
13
2 tablespoons of heavy cream
14
Salt, pepper, and paprika to taste

Directions

1
Cook the zucchini, carrot, onion, bell pepper, and corn in beef broth until they're tender
2
Drain and set aside
3
In a bowl mix together the milk, eggs, flour, butter, grated cheese, mayonnaise, and heavy cream
4
Add the cooked ingredients, season with salt and pepper, and mix
5
Sprinkle paprika, flip the tart into a greased refrigerator dish, and bake at 180°F until golden brown

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