Toscana Vegetable Pie

"Toscana vegetable pie in the making Shot for @creokitchen"
-- @alenafoodphoto

Recipe Intro From alenafoodphoto

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1 sheet Puff pastry

2 Tbsp of mustard
2 Tbsp of pesto sauce
1/3 cup of grated parmesan
1/3 cup of milk

2 Rainbow carrots, shaved into ribbons
1 Eggplant, shaved into ribbons
2 Zucchinis, shaved into ribbons
4 Tbsp of olive oil
Salt, to taste
Black pepper, to taste

Preheat oven to 400˚F.

Whisk together sauce ingredients and spread over the puff pastry. Refrigerate for 30 minutes.

Meanwhile, make "roses" from shaved rainbow carrots, eggplants and zucchinis. Place the roses on the puff pastry, drizzle with olive oil, salt and pepper. Bake for 45 minutes or until golden.