The incredible spring carrot pie by Nathan Hélo

Tarte Aux Carottes

Organic, locavorism and zero waste! This is the young chef everyone is talking about: Nathan Hélo , at the helm of the Dupin restaurant. We love its delicious healthy tart with carrots, hazelnuts and mushrooms. To be tested to create a sensation at dinners in town.


250 g semi-wholemeal flour T80 Jardin BiO étic®
50 g parmesan
125 g butter
1 whole egg
250 g of button mushrooms or oyster mushrooms
1 shallot
4 sprigs of parsley
1 clove of garlic
200 g shelled hazelnuts
125 g of Jardin BiO étic apple juice
125 g Jardin BiO étic cider vinegar
30 g sugar
2 carrots
1L of Jardin BiO étic® carrot juice
125 g of 35% cream
125 g of mascarpone
1 gelatin sheet
a little Espelette pepper
Small carrot tops
Lemon segments in small cubes
Crushed hazelnuts
Jardin BiO étic hazelnut crackers

Preparation of the shortbread

Grate the Parmesan and mix it with the flour . Sand with the butter (by hand or in a food processor). Incorporate the egg to stick the whole and work the dough until it is homogeneous. Make a ball with the dough. Film it and put it in the fridge for about 30 minutes. Flour the work surface and roll out the dough to about 3 millimeters thick.
Place the dough in a pie dish and prick it with a fork.
Put a weight in the pie shell to prevent it from swelling. Bake the dough in a hot oven at 180 ° C for 10 minutes with the weight then 2 minutes without.

Preparation of the duxelle

In a very hot pan, brown the sliced mushrooms until browned then, off the heat, add the shallot and the chopped garlic as well as the chopped parsley . Salt and pepper. Put everything in a blender for 5 seconds to obtain a fine stuffing.

Preparation of the hazelnut condiment

Roast the hazelnuts for 10 to 15 minutes in the oven at 180 ° C. Then once golden and hot, mix in a blender until you obtain a hazelnut paste . Add a pinch of fleur de sel .

Preparation of carrot pickles

Mix the two liquids and the sugar. Cut a few rounds of carrots using a mandolin and a few slices lengthwise. Marinate them for 1 hour.

Preparation of the carrot whipped cream

Reduce the carrot juice until you obtain a syrup . Incorporate your gelatin into your hot syrup then add the cream and the mascarpone .

Season. Keep refrigerated for at least 2 hours, then whip up in whipped cream . Place in a pastry bag with a fluted nozzle .


Spread a thin layer of hazelnut condiment in the tart shell.

Fill halfway with the mushroom duxelle . Place the carrots cut lengthwise to a thickness then fill to the top of the pie with the remaining duxelle.

Poach the whipped cream on the pie.

Decorate the tart with the lemon segments , the crushed hazelnuts , the marinated carrot rings , the carrot tops and the crunchy toast with crushed hazelnuts.

Tip: The Chef has made a jelly of herbs that he delicately placed on the whipped cream domes for a more colorful look!

© Nathan Helo for Jardin BiO étic - photography and styling: Cyrielle Thomas

Also discover the pistachio hummus, a veggie-girl dish and Christophe Michalak's vegetable curry .

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