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

To make children eat vegetables!

Thanks to Fabienne (who cooks marvellously well) for this recipe 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 pastes
4 orange carrots, 4 black carrots, 4 yellow carrots
1 tablespoon cumin
20cl of liquid cream
5 eggs
100 g butter
150 g grated county
salt, pepper

RECIPE:

Preheat the oven to 180°. (th. 6)
Keep an egg yolk for gilding.
Peel the carrots and the stick from 5mm to 1cm.
Cook the carrots about 20mn steaming (cooking the black carrots separately, they do not colour the others)
Beat the eggs (including the egg white) with the liquid cream. Add one tablespoon cumin. Salt and pepper.
In a buttered (about 20cm) buttered pan, place 1 pastry by making it slightly overflow
Put a layer of carrot (half) then a county layer (half) and start again the operation
Pour the preparation (egg + cream) on carrots
Brush the edge of the dough with the egg yolk. Close with the 2nd dough and weld them together. Grid 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 very well.
3 - You can replace the Comté with another grated cheese.