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1
Peel the carrots and cut them into 3 mm (1/8 inch) sticks.
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2
Cook the yellow and orange carrots together in boiling salted water for 10 minutes and refresh them immediately in cold water.
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3
Cook the black carrots separately in the same way, so they dont colour the others, and refresh them.
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4
Set aside.
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5
Peel and finely chop the onions.
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6
Set aside 1 egg yolk for the glaze.
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7
Whisk the remaining eggs and leftover white with the cream, add the cumin and season well.
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8
Line the cake tin with baking paper, or grease and flour it.
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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.
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10
Fill with alternating layers: half the carrots, half the onions and half the Comte cheese.
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11
Repeat the process with the remaining ingredients and pour over the egg cream cumin mixture.
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12
Glaze the edges with the egg yolk.
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13
Roll out the remaining dough to make a second round and use it to cover the pie.
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14
Seal the two rounds of pastry dough together by pinching the edges and glaze the top of the pie.
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15
Make a light criss-cross pattern over the top with the back of a knife to decorate.
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16
Place on a pre-heated heavy-based baking tray and bake at 180C (350F/Gas 4) for 45 minutes.
