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Carrot and Feta Flaky Pie

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Carrot and Feta Flaky Pie

with ricotta, honey and hazelnuts

Informations supplémentaires
35 min. | 838 kcal | easy | Vegetarian | Printable version
1. Setup Preheat the oven to 425°F. Put the puff pastry on a baking sheet lined with baking paper. Set aside. Cut the carrots in 2 lengthwise. Chop the garlic, parsley and hazelnuts. Crumble the feta. Cut the onion into small wedges.
2. Roast the hazelnuts Heat a skillet over medium high heat. Roast the hazelnuts 3-4 minutes until browned. Remove from the skillet.
3. Cook the carrots Reduce the heat to medium and add a drizzle of oil and 2 2P | 3 3P tbsp. of butter in the skillet. Cook the carrots and onion 3-4 minutes. Add salt and pepper. Add the honey and cook for 1-2 minutes. Remove from the skillet.
4. Mix the ricotta In a bowl, mix the ricotta with the garlic, half the parsley, a drizzle of oil, salt and pepper.
5. Garnish the puff pastry Top the puff pastry with the ricotta, carrots and onion. Fold the edges of the dough inwards. Bake 18-22 minutes until browned and until the carrots are tender.
6. Plate your dish Serve the puff pastry and garnish with the feta, the remaining parsley and the hazelnuts. Bon appétit!
1unitPuff pastry
9unitRainbow Carrots
50gFeta Cheese
42gHoney
0.5unitRed Onion(s)
150gRicotta Cheese
1unitGarlic Clove(s)
30gHazelnuts
1unitFresh Italian Parsley
What you need sheet pan, bowl, skillet, tongs
838 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 74g
25%
fat 53g
82%
cholesterol 60mg
20%
fiber 6g
24%
protein 21g
saturated 18g
90%
sodium 573mg
24%
sugar 28g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg