For 4 people

For the dough:

For garnish :

Step 1: the pie dough

Combine flour, butter, oil, sesame seeds and egg, kneading quickly until a ball forms. Film, then leave to cool for at least 30 minutes. Spread it between 2 sheets of baking paper. Sprinkle with fleur de sel, thyme or oregano and add a few drops of olive oil. Bake for about 15 minutes, until the pastry is golden brown.

Step 2: the filling

Roast half of the carrots coated with olive oil, salt and cumin in the oven for 20 to 25 minutes. Chop the onions (stem and bulb) and fry in olive oil, until you get a fondue. Add ginger and candied lemon during cooking. Salt, pepper.

Step 3: training

Place the bottom of the cooked pastry on a plate and spread the onion fondue. Place spoonfuls of well-drained sheep’s or goat’s cheese, then garnish with seasonal vegetables: carrots, beets, zucchini and/or fennel sliced ​​with a mandolin or peeler, radishes cut in 2 or 4.

Sprinkle with herbs. Add a drizzle of olive oil, fleur de sel, pepper, toasted sesame seeds. Serve immediately with a glass of Rose à Lies.