Carrot and leek pie
25
45
4 to 6
Yes
Ingredients
- 3 carrots
- 1 medium leek
- 1 piece of shortcrust pastry
- 30 ml (2 tablespoons) of honey
- 30 ml (2 tablespoons) of hazelnut
- 5 ml (1 teaspoon) of cumin powder
- Olive oil
- Salt and freshly ground pepper
Preparation
Side-by-side mode
- Preheat oven to 410°F (210°C). Peel the carrots and cut them into slices, slightly bevelled.
- Place the carrots in a pan with a little oil, season with salt and pepper and sprinkle with cumin. Add water to cover the carrots and bring to a boil. Reduce heat and simmer for about 20 minutes.
- Cover the pie crust with parchment paper and fill it with rice or peas. Place in oven and bake for 10 to 15 minutes. Set aside.
- Cut the leek into 3-5 mm (1/8-3/16 inch) slices.
- Drain the carrots and place them in the bottom of the pie, alternating with the leek slices.
- Sprinkle with coarsely chopped hazelnuts, salt and pepper and drizzle with honey and olive oil.
- Bake for 10 minutes and enjoy.
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