puff pastry / 400 g carrots / 200 g soft cheese (crescenza or burrata) / 50 g parmesan cheese / thyme / extravirgin olive oil / slat and pepper
Unroll the puff pastry in a baking tin. In a bowl mix together the soft cheese, the grated parmesan, pepper and thyme. Spread this cream on the bottom of the puff pastry with a spoon. Slice the carrots with the veggie peeler and cover with them the top of the cake. Add a sprinkle of oil and salt. Cook in the oven at 180 degree for 25 minutes.