One carrot cake (yellow, orange, black) with comté cheese and cumin

To make children eat vegetables!

Thanks to Fabienne (who cooks wonderfully well) for this recipe that is as pretty as it is delicious. Perfect for dinner, hot with a salad or cold for a summer lunch.

INGREDIENTS (for 6 to 8 people):

2 puff pastries
4 orange carrots, 4 black carrots, 4 yellow carrots
1 tbsp. cumin
20cl of liquid cream
5 eggs
100 g butter
150 g grated comté cheese
salt, pepper

RECIPE:

Preheat the oven to 180°. (th. 6)
Keep one egg yolk for gilding
Peel the carrots and the cut into sticks from 5mm to 1cm.
Cook the carrots about 20 minutes in the steam (cooking the black carrots separately so that they do not color the others)
Beat the eggs (including egg white) with liquid cream. Add one tablespoon of cumin. Salt and pepper.
In a buttered springform pan (about 20cm), place 1 dough by making it slightly overflowing
Put a layer of carrot (half) then a layer of county (half) and start again the operation
Pour the mixture (egg + cream) on the carrots
Brush the edge of the dough with the egg yolk. Close with the 2nd dough and weld them together. Score the top of the dough with the tip of a knife
Go to for about 45 minutes

TIPS:

1 - You can add chopped onions
2 - If you can't find yellow or black carrots, orange carrots will do just fine
3 - You can replace the comté cheese by another grated cheese