Carrot and leek pie

Author: Les Cultures de chez nous
Tarte aux carottes et poireaux
Preparation 25
Baking 45
Portions 4 to 6
Freezing Yes


  • 3 carrots
  • 1 medium leek
  • 1 piece of shortcrust pastry
  • 30 ml (2 tablespoons) of honey
  • 30 ml (2 tablespoons) of hazelnut
  • 5 ml (1 teaspoon) of cumin powder
  • Olive oil
  • Salt and freshly ground pepper
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  • Preheat oven to 410°F (210°C). Peel the carrots and cut them into slices, slightly bevelled.
  • Place the carrots in a pan with a little oil, season with salt and pepper and sprinkle with cumin. Add water to cover the carrots and bring to a boil. Reduce heat and simmer for about 20 minutes.
  • Cover the pie crust with parchment paper and fill it with rice or peas. Place in oven and bake for 10 to 15 minutes. Set aside.
  • Cut the leek into 3-5 mm (1/8-3/16 inch) slices.
  • Drain the carrots and place them in the bottom of the pie, alternating with the leek slices.
  • Sprinkle with coarsely chopped hazelnuts, salt and pepper and drizzle with honey and olive oil.
  • Bake for 10 minutes and enjoy.

Chef's notes