Savory Carrot Pie

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INGREDIENTS

1/4 CUP water 
1 chilled pie crust 
1-1/4 LBS. fresh carrots
1 medium onion, peeled, ends removed
1 TBSP canola oil
1-1/2 TSP salt, divided
1/4 TSP pepper
1 CUP milk
4 large eggs 
1 CUP half and half
1/2 TSP thyme
1 CUP grated Cheddar cheese


STEPS


ROAST THE CARROTS AND ONIONS
  1. Preheat the oven to 400° F. Line a large baking sheet with parchment paper.
  2. Cut the carrots into 1-1/2-inch chunks. Cut the onions into large sections. Place carrots and onions in a bowl with oil, 1/2 teaspoon of the salt and the pepper. Stir to coat the vegetables, then spread the veggies on the prepared sheet into an even layer.
  3. Place the pan in the oven and roast the veggies 35 to 40 minutes, until the carrots are soft. Remove the pan from the oven. Increase the oven temperature to 425° Move the middle oven rack down one spot so that it's closer to the bottom of the oven.
PREPARE THE FILLING
  1. Allow the roasted carrots and onions to cool a little, and then transfer them to the bowl of a food processor, along with the 1 cup of milk.
  2.  Blend these until they are thoroughly combined and smooth. Set this mixture aside. (An immersion blender with a tall container also works well for this step.) 
  3. In a large bowl beat the eggs together with the half and half, the remaining teaspoon of salt and the thyme. 
  4. Add the carrot mixture to the bowl and whisk to combine it all together. Stir in half of the Cheddar cheese.

FILL AND BAKE THE PIE

  1. Take the prepared pie shell from the fridge. Pour carrot filling into shell. Sprinkle the remaining Cheddar cheese evenly over the top. Place the tart carefully into the oven on the lowered rack.
  2. Bake the pie for 15 minutes. Reduce the temperature to 325° F and bake for another 20 minutes, until a knife inserted into the center comes out clean.
  3. Place the pie on a cooling rack and allow it to cool for at least 15 minutes before slicing and serving.

TIPS 

1. Try using colorful carrots to jazz up this recipe!

Recipe adapted from: 


Bethany Ortqist, MAP Farm to Table Coordinator 

This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.

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