Gluten-free carrot-ricotta pie
Gluten-free carrot-ricotta pie
Cooking time
15
minutesIngredients
- Bottom
0,75 dl potato flakes
1 tsp baking powder
0,5 tl salt
100 g butter
1,75 dl cold water
- Stuffing
at least 6 carrots
olive oil
salt, pepper, thyme
500 g ricotta
150 g feta
1 garlic clove
spices
honey
- Accessed on
thyme
Preparation
- Mix the dry ingredients together. Fold in the diced fat.
- Finally, add the water a little at a time. Mix the dough until smooth. Put the dough in cling film and put it in the fridge to rest while you prepare the carrots. The dough will stick to your hands and feel loose, but the potato flakes will swell nicely, making the dough firm.
- You will need at least 6 carrots, but we recommend about 10. Slice the carrots lengthwise in half. Transfer to a baking tray and top with olive oil and seasoning. Toss to combine and spread evenly. The base and carrots can be pre-baked at the same time in a convection oven. Bake carrots for 15-20min and bottom for 10-15min, in a convection oven at 200 degrees and 225 on a gentle heat.
- Grease the pan before pressing the dough into the pan. Pre-bake and allow to cool while you prepare the filling.
- In the same bowl, add the ricotta, feta, crushed garlic clove and spices (salt, pepper and thyme). Mix with a hand mixer until smooth. Spread over the slightly cooled base and arrange the carrots to cover the cheese filling. Finish by drizzling honey over the carrots. Bake for 15-20 minutes, until the ricotta filling is slightly coloured. Sprinkle with fresh thyme and serve with a fresh salad, for example.
