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
Some
pepper
2 tbsp
ground hazelnuts
3 tsp
salt
1 pinch of
nutmeg
Butter for greasing
1
orange
2
rolled-out rounds of puff pastry
50 g
grated Parmesan
1 bunch of
parsley
600 g
carrots (e.g. orange, yellow, purple)
1 tbsp
cornflour
300 g
full-fat quark
100 ml
single cream
4
eggs
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