Spiral vegetable Tart 🍆🥒🫑🍠🥕 | Gluten free

📝
Ingredients 
1 sweet potato peled
1 zucchini (green or yellow)
1 eggplant
1 carrot
1 red bell pepper 
100 g gruyere cheese 
50 g mozzarella 
3 eggs 
2 tbsp cornstarch
10 cl light cream 
25 cl milk  
salt 
black pepper 
thyme 
2 tbsp olive oil 

🔪step 1 
Using a mandolin or a sharp knife, slice the sweet potato, zucchini and eggplant lengthways as thinly as possible. 

🔪 step 2 
Roll the strip into a tight circle and place in the center of the tart.  Roll the next vegetable slice around the first slice.  Continue wrapping the vegetable slices in concentric circles until the tart is full.

🔪step 3 
Brush the top of the vegetable tart with any remaining olive oil, then sprinkle with salt, pepper, and chopped fresh herbs.

🔪step 4
Make the filling. Put the eggs, milk, light cream, cornstarch and gruyere in a bowl, season and mix well.
Pour the cream mixture over the vegetables.
Add the sliced mozzarella to the top of the mixture.

🔪step 5
Bake in the centre of the oven for 40-45 mins until the vegetables are tender and the filling has set. Remove from the oven and leave to cool in the tin for 15 mins before removing.
Serve warm or cold.