Tart with Filling of Carrots and Pine Nuts

Servings: 6
Prep time: 25
Cooking time: 40
INGREDIENTS
  • - 800 g of carrots
  • - 400 g of bread dough ready
  • - 200 g of cottage cheese
  • - 200 ml of white wine
  • - 100 ml of vegetable stock
  • - 50 g of pine nuts
  • - 4 tablespoons of extra virgin olive oil
  • - 2 teaspoons of dill
  • - 2 tablespoons grated Parmesan cheese
  • - salt
  • - pepper
INSTRUCTIONS
  1. Scrape the carrots, wash and cut into slices. Put them in a pressure cooker with wine, broth and dill. Let them cook for 10 minutes from time. Preheat the oven to 220 ° C.
  2. Mash the ricotta with a fork. Mix it with the carrots and Parmesan cheese and mix, season with pepper and three tablespoons of olive oil.
  3. Grease a round cake pan (28 cm). Roll out the dough thin and cover the bottom and sides of the cake. Add the stuffing and equalized.
  4. Spread the pine nuts on the surface and bake for 25-30 minutes