INGREDIENTS
1 serving
flour
400 gs
careme cream shortcrust pastry
1 bunch
baby heirloom carrots
700 gs
carrots
2 Tbs
extra virgin olive oil
2 3/4 tsps
caraway seeds
4
eggs
120 gs
cream
1 serving
labneh
1
garlic clove
1 Tbs
baby capers in vinegar
60 mls
red wine vinegar
180 mls
extra virgin olive oil