5 carrots (about 500 g, peeled weight)
60 g melted butter
40 g grated Parmesan (4 tablespoons ≈ 40 g)
20 g extra grated Parmesan (for egg mixture)
2 whole eggs
3 egg yolks
200 g crème fraîche (20 cl ≈ 200 g)
1 pinch dried oregano
1 pinch ground nutmeg
15 g Dijon mustard (1 tablespoon)
4 g chopped parsley (1 tablespoon)
Salt and pepper
2 recipes pie crust
1 extra egg yolk (for glazing)
- Preheat the oven to 350°F (180°C).
- Peel and grate the carrots. Blanch them in a saucepan of boiling salted water for 1 minute. Drain well and transfer to a mixing bowl.
- Add the melted butter, oregano, parsley, salt, and pepper. Mix thoroughly.
- In a separate bowl, whisk together the whole eggs and 2 of the egg yolks with the nutmeg, grated Parmesan (20 g), crème fraîche, salt, and pepper.
- Roll out one sheet of pie crust into a pie dish (about 23–24 cm / 9-inch). Spread the Dijon mustard evenly over the pastry.
- Spread the carrot mixture over the pastry, then pour the egg mixture on top.
- Cover with the second sheet of pie crust. Seal the edges well and cut a small hole in the centre to create a steam vent.
- Brush the top with the remaining egg yolk.
- Bake for 35 minutes, or until golden brown and crisp.
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