1 puff pastry shell
2 tablespoons Dijon mustard
1/2 cup creme fraiche
2 large fresh sage leaves, chiffonaded (thinly sliced)
5 heirloom carrots (different colors if you can find them)
drizzle of olive oil
Salt and pepper
Preheat oven to 375 F. Place the pastry in a pie pan and prick several times with a fork.
Spread the mustard and crème fraîche over the bottom of pie, then sprinkle with sage.
Wash the carrots, eggplant and zucchini and cut in lengthwise strips using a peeler. Cut so as to have always show a small strip of skin for decorative purposes.
Roll a strip of zucchini into a spiral and place in the center of the dish (with the skin of the vegetable up), then surround it with a few strips of carrots and eggplant until reaching the ends of the dish.
Drizzle olive oil over all. Season with salt and pepper.
Bake in a preheated oven for 40 minutes of cooking.