Carrot pie

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

Butter for greasing

2 rolled-out rounds of puff pastry

2 tbsp ground hazelnuts

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.

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.

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.

Leave to cool down for about 10 minutes before serving.

Professional baking classical 210 °C for 45 Mins