For the tart shell
- 500 g water
- 140 g polenta
- 1 vegetable bouillon cube
- 1 egg
- 1 tablespoon(s) olive oil
For the filling
- 3 carrots
- 3 zucchinis, small sized
- 2 clove(s) of garlic
- 3 tablespoon(s) pesto alla Genovese
- salt
- pepper
- 100 g anthotyro cheese
- 2 tablespoon(s) dill
- 2 tablespoon(s) mint