Carrot pie with cumin recipe

1. 1

   Peel the carrots and cut them into 3 mm (1/8 inch) sticks.

2. 2

   Cook the yellow and orange carrots together in boiling salted water for 10 minutes and refresh them immediately in cold water.

3. 3

   Cook the black carrots separately in the same way, so they dont colour the others, and refresh them.

4. 4

   Set aside.

5. 5

   Peel and finely chop the onions.

6. 6

   Set aside 1 egg yolk for the glaze.

7. 7

   Whisk the remaining eggs and leftover white with the cream, add the cumin and season well.

8. 8

   Line the cake tin with baking paper, or grease and flour it.

9. 9

   Roll out two-thirds of the pastry dough until 3 mm thick (1/8 inch) and place it in the tin, with the edges hanging over the side.

10. 10

    Fill with alternating layers: half the carrots, half the onions and half the Comte cheese.

11. 11

    Repeat the process with the remaining ingredients and pour over the egg cream cumin mixture.

12. 12

    Glaze the edges with the egg yolk.

13. 13

    Roll out the remaining dough to make a second round and use it to cover the pie.

14. 14

    Seal the two rounds of pastry dough together by pinching the edges and glaze the top of the pie.

15. 15

    Make a light criss-cross pattern over the top with the back of a knife to decorate.

16. 16

    Place on a pre-heated heavy-based baking tray and bake at 180C (350F/Gas 4) for 45 minutes.

* Per serving · 4 servings · Values may vary.