Carrot, Cheese, and Herb Pie
Baking and Desserts • Italian
Description
Carrot, Cheese, and Herb Pie
Ingredients
- Ricotta cheese 10 oz
- 30% Cream ¼ cup
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 3 tablespoons
- Onion 1 head
- Carrot 10 oz
- Puff Pastry 1 piece
- Large Chicken Egg 1 piece
- Chives 0 oz
- Dill 2 tablespoons
Step-by-Step Guide
Step 1
Preheat the oven to 220˚C. In a small bowl, mix the ricotta and cream, seasoning with salt and pepper.
Step 2
Heat 2 tablespoons of oil in a large skillet over medium heat. Sauté the onion, stirring occasionally, for about 5 minutes until softened and lightly golden. Add the carrot and sauté, stirring occasionally, for 3 minutes; season with salt and pepper; set aside.
Step 3
Lightly roll out the pastry on parchment paper to remove any folds. Transfer the pastry on the paper to a baking sheet. Lightly mark a border 2.5 cm from the edge. Brush the pastry with the egg; bake until golden brown for 10–15 minutes.
Step 4
Remove from the oven and spread the ricotta and cream mixture within the marked border. Sprinkle with the prepared onion and carrot. Bake for 30–35 minutes until the carrot is tender, the onion is lightly caramelized, and the pastry is fully cooked. Allow to cool.
Step 5
Before serving, mix the herbs with 1 tablespoon of oil in a bowl, seasoning with salt and pepper. Sprinkle over the pie.
Step 6
Can be prepared in advance: The pie can be made up to 6 hours before serving. It should be stored tightly wrapped at room temperature.
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