Carrot, Cheese and Herb Pie
8 servings
75 minutes
Carrot pie with cheese and herbs is a refined dish of Italian cuisine that embodies a harmony of flavors and aromas. The delicate ricotta gives the pie an airy texture, while the cream adds a light creaminess. The sweetness of caramelized carrots perfectly complements the spiciness of onions and the freshness of aromatic herbs. The crispy puff pastry serves as an ideal base, holding all the ingredients in delightful balance. This dish not only pleases the palate but also decorates the table with its appetizing golden crust. The pie is perfect for a cozy family dinner or a festive feast. It can be prepared in advance, making it a convenient option for entertaining guests. Each slice contains tenderness, rich flavor, and warmth of home cooking that brings joy.
1
Preheat the oven to 220˚C. Mix the ricotta and cream in a small bowl, season with salt and pepper.
- Ricotta cheese: 240 g
- Cream 30% fat: 0.3 glass
- Salt: to taste
- Ground black pepper: to taste
2
Heat 2 tablespoons of oil in a large skillet over medium heat. Sauté the onion, stirring occasionally, for about 5 minutes until soft and lightly golden. Add the carrot, sautéing for 3 minutes while stirring occasionally; season with salt and pepper; set aside.
- Olive oil: 3 tablespoons
- Onion: 1 head
- Carrot: 240 g
- Salt: to taste
- Ground black pepper: to taste
3
Slightly roll out the dough on parchment paper to remove wrinkles. Transfer the dough on the paper to a baking sheet. Lightly mark a border 2 1/2 cm from the edge. Brush the dough with egg; bake until golden brown for 10-15 minutes.
- Puff pastry: 1 piece
- Chicken egg (large): 1 piece
4
Remove from the oven and brush with a mixture of ricotta and cream, staying within the marked boundary. Sprinkle with prepared onion and carrot. Bake for 30-35 minutes until the carrot is soft, the onion is lightly caramelized, and the dough is fully cooked. Let cool.
- Ricotta cheese: 240 g
- Cream 30% fat: 0.3 glass
- Onion: 1 head
- Carrot: 240 g
5
Before serving, mix the herbs with 1 tablespoon of oil in a bowl, season with salt and pepper. Sprinkle over the pie.
- Dill: 2 tablespoons
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Chives: 60 g
6
Can be prepared in advance: The pie can be made 6 hours before serving. It should be stored tightly wrapped at room temperature.
