制备过程
30 分钟
等待时间
10 分钟
烘烤的时间:烘烤时间取决于机器
45 分钟
份
4
Filling
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
Butter for greasing
2 rolled-out rounds of puff pastry
2 tbsp ground hazelnuts
Filling
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
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
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.
Cooking step
在 经典专业烘烤技术 期间为 210 45 分钟°C
小费
Carrots can be substituted with any other kind of root vegetable, according to preference.
附加信息
食谱编号
S12
创建人
V-ZUG 瑞族
创建时间
2022/1/26