Step 1
Clean and cut the carrots, zucchini and peppers into cubes. Wash the cherry tomatoes

Step 2
Pour plenty of olive oil and chopped shallot into a large skillet. Let dry for a few minutes.

Step 3
Add all vegetables, including fresh or frozen peas

Step 4
Cook over high heat for 10 to 15 minutes, stirring occasionally. Meanwhile, peel the eggs into a bowl, add salt, pepper, grated cheese and milk.

Step 5
Mix with a whisk to combine everything well.

Step 6
When the vegetables are cooked but still firm and crunchy, add the diced cherry tomatoes.
Step 7
Add basil and season with salt and pepper

Step 8
Let the vegetables cool, then add them to the eggs
Step 9
Mix and also incorporate the provola cubes

Step 10
Line a 24 cm diameter baking sheet with puff pastry, spread the filling and fold the ends inwards.

Step 11
Bake the savory vegetable tart at 200°C for about 40 minutes. When the surface is slightly warm, remove it from the oven, let it cool and enjoy it in wedges