vrijdag 28 juni 2013

Carrot pie with apple and goat cheese

This is my entry for Jacqueline Church's
Summer Solstice and Summer Love – a Homemade Summer Blog Party

cookbook: Home Made Summer

author: Yvette van Boven -yvettevanboven.com
Worteltjestaart met appel en geitenkaas (Dutch Title)
This is such a festive dish, perfect for summer outings. Easy to make and to carry to picknicks, delicious too, served cold and/or the day after baking.
I love the book, it is smartly written and recipes are accompanied by beautiful pictures by Oof
A must-have for this and many more summers to come.

-Enjoy this dish with chilled white wine or fresh mint/lemon water. I tried tea and thought it to be a great match too.

serves 6 to 8

8 carrots, peeled
1 sheet frozen puff pastry, thawed
1 onion, halved lengthwise and thinly sliced
1 fresh, tart apple, peeled, cored, and sliced as thinly as possible
4 oz (100 g) soft goat cheese
½ cup (100 g) crème fraîche
½ cup plus 2 tbsp (150 ml) carrot juice
3 large eggs
salt and freshly ground black pepper

And off you go:
Preheat the oven to 350°F (180°C).

-Grease a 9-inch (24-cm) tart pan with a removable bottom with a little butter.
Or use a stoneware pie pan with greaseproof paper and grease sides well with butter!
-On a well-floured counter, roll out the puff pastry into a nice round slab the size of the pie plate. Press the dough firmly into the plate and trim the edges neatly.
-With a fork, stab some holes in the bottom, then cover the dough and place the pie plate in the fridge for 30 minutes.
-Boil the carrots in salted water for 8 minutes, until just tender. Drain and rinse under cold running water. Halve them lengthwise and set them aside.
-Arrange the onion and apple over the bottom of the pastry in the pie plate and place the halved carrots on top in a spoke pattern.
-Crumble the goat cheese over the pie, somewhat in between the carrots.

In a medium bowl, whisk together the crème fraîche, carrot juice, and eggs.
Season with salt and pepper.
Pour the mixture over the carrots and sprinkle everything generously with pepper.

-Bake the pie on the lower rack of the oven for about 35 minutes, until golden brown.

And another one.
My oven takes about 10 minutes more to get the crust really crispy!

2 opmerkingen:

  1. Prachtig boek hè? Ik heb die oranje. Ook mooi, tel daar bij op de heerlijke inhoud! Thanks voor het leuke recept!

  2. Good morning,

    Really brings som sun in your room to combat the dreary weather.

    Nice recipe