Spiral pie with carrot, parsnip and eggplant

Preheat the oven to 200 ° C. Grease the cake tin and sprinkle with flour. Line the mold with the dough and cut the edges just above the edge of the mold. Put the mold covered in the refrigerator.

Bring a pot of water with salt to the boil. Cut or scrape the carrot and parsnips into long slices. Place them in the boiling water for 1 minute and rinse under cold water.

Cut the aubergines in half lengthwise and cut or thin thin slices. Place the vegetable and brie slices alternately and upright in a spiral on the dough. Start on the outside until the shape is completely filled to the middle.

Beat the eggs with the cream, salt and freshly ground pepper and gradually pour over the vegetable spiral. Insert the bay leaves and rosemary twigs here and there. Bake the cake in the oven for about 25 minutes.