Preparation time
50min
Cooking time
85min
Servings
4
Ingredients
-
2 Le Rustique Camembert 250g
- 400g flour
- 4 small egg yolks
- 220g butter (20g for baking dish)
- 1.5 tablespoons crème fraîche
- 1 teaspoon salt
- 600g carrots
- 600g beetroot
- 1 large broccoli
- 350ml single cream
- 5 eggs
- Salt and pepper
- 4 garlic cloves
- 50ml extra virgin olive oil
Preparation
- Mix the flour with the butter and salt, add the egg yolks and the crème fraîche.
- Refrigerate for 30 minutes.
- Grease a pie dish with butter, place the dough in the pan, cover with parchment paper and place ceramic baking balls on top so that the dough doesn’t rise too much during pre-cooking.
- Bake in the oven at 180°C for about 20 minutes.
- Wash the carrots, beets and broccoli and cut them into small pieces.
- Cook them for 35 minutes.
- Briefly cook the broccoli in slightly salted water for about 3 minutes.
- Mix the eggs with the cream, season with salt and pepper.
- Add the baked vegetables and broccoli in the pie.
- Pour the egg and cream mixture over the top and spread pieces of Le Rustique Camembert on top.
- Place in the oven at 180°C for about 30 minutes.
