Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Carrots
Quinoa
Pastry dough
Carrot puree
Egg mixture
Utensils
one springform pan (approx. 20 cm)
How it's done
Carrots
Cook the carrots in boiling salted water for approx. 10 mins. until soft. Remove the carrots with a slotted spoon, rinse with cold water, drain, set aside.
Quinoa
Add the quinoa to the same boiling salted water, cook for approx. 15 mins. Rinse the quinoa under cold water, drain.
Pastry dough
Place the flour, Parmesan and salt in a bowl along with half of the quinoa, mix. Add the butter, rub together by hand to form an even, crumbly mixture, then mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
To shape
Roll out the dough into a circle (approx. 30 cm in diameter) between two sheets of baking paper, remove the upper sheet. Place the pastry dough in the springform pan along with the bottom sheet of baking paper, press down around the edges, prick the pastry base firmly with a fork.
Carrot puree
Add the water and half of the carrots to a measuring cup, puree, set aside the remainder of the carrots.
Egg mixture
In a bowl, mix the cream with all the other ingredients up to and including the salt. Add the carrot puree and the remainder of the quinoa, mix, spread over the pastry base. Top with the remainder of the carrots, onions and sage.
To bake
Approx. 1 hr. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, remove the tin frame, serve lukewarm.
| Serve with: | Salad |
|---|
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