Zubereitung
30 minutes
Ruhezeit
10 minutes
Garzeit
45 minutes
Portionen
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
Professional baking classical 210 °C for 45 Mins
Tipps
Carrots can be substituted with any other kind of root vegetable, according to preference.
Zusätzliche Informationen
Rezeptnummer
S12
Erstellt von
V-ZUG Ltd.
Erstellt am
26/1/22
