Carrot pie

vegetarian puff pastry pie
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Filling

Procedure
600 g carrots (e.g. orange, yellow, purple)
300 g full-fat quark
100 ml single cream
4 eggs
1 tbsp cornflour
50 g grated Parmesan
1 bunch of parsley, chopped
3 tsp salt
1 pinch of nutmeg
Some pepper
1 orange, some grated zest

Pie

Procedure
Butter for greasing
2 rolled-out rounds of puff pastry
2 tbsp ground hazelnuts

Filling

Procedure
Peel the carrots and cut lengthways into thin slices. Cut the slices into thin strips (julienne).
Mix the other ingredients in a bowl. Add the carrots.

Pie

Procedure
Grease the baking tray with butter and line with the pastry. Prick the pastry base with a fork. Sprinkle over the ground hazelnuts.
Spread the filling out over the pastry base. Place the second round of pastry loosely on top. Press the edges together well and trim away any excess pastry. Prick the pastry lid with a fork.

Baking

Procedure
Bake the carrot pie on a wire shelf in the middle shelf position at 210 °C for 45 minutes using the professional baking classical mode.
Bake the carrot pie on a wire shelf in the middle shelf position at 210 °C for 50 minutes using the professional baking classical mode.
Leave to cool down for about 10 minutes before serving.

Cooking step

Procedure
Professional baking classical 210°C for 45 Mins

Tips

Carrots can be substituted with any other kind of root vegetable, according to preference.

  • Wire shelf
  • ø 29 cm round baking tray
Shopping list
Quantity Ingredient
Butter for greasing
300 g full-fat quark
1 pinch of nutmeg
1 orange
3 tsp salt
2 tbsp ground hazelnuts
100 ml single cream
Some pepper
600 g carrots (e.g. orange, yellow, purple)
2 rolled-out rounds of puff pastry
4 eggs
1 tbsp cornflour
50 g grated Parmesan
1 bunch of parsley

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