Carrot pie
Instructions
Soften the raisins but immersed in wine.
Quickly toasted pine nuts.
Puree the carrots and ricotta cheese when done by embedding the egg, 50 g icing sugar, pine nuts and raisins, drained.
Line a cake tin with the pastry, punzecchiatela on the bottom, fill it with the mixture to carrot and gilds in preheated oven at 200 degrees for 20 minutes.
At the end of cooking, remove from pan and serve warm or at room temperature, having powdered with icing sugar.
If you want, you can guarnirla to the surface with some carrot slice boiled and sliced thin.
Ingredients and dosing for 4 persons
- 230 g of puff pastry already rolled
- 250 g of boiled carrots
- 250 g of very fresh ricotta
- 1 egg
- 1 tablespoon of sultanas
- 1 tablespoon of pine nuts
- 1 short of muscat wine
- 50 g of icing sugar