for 4 people

Carrots

500 g	carrots, cut into slices approx. 1 cm thick
	salted water, boiling

Quinoa

100 g

quinoa tricolore

Pastry dough

120 g	light spelt flour
40 g	grated Parmesan
½ tsp	salt
80 g	butter, cold, cut into pieces

Carrot puree

1 ½ dl

water

Egg mixture

2 dl	single cream
2	eggs, beaten
40 g	grated Parmesan
1 pinch	ground cloves
½ tsp	salt
2	onions, cut into thin slices
4 sprig	sage, leaves torn off

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.

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