2 cups plain flour
½ cup walnuts, roughly chopped
125g butter, chilled, diced
1 tbsp olive oil
1 brown onion, finely chopped
750g carrots, peeled, thinly sliced
2 tsp plain flour
250g cottage cheese
½ cup finely grated parmesan
3 eggs, whisked
¼ cup dill sprigs, finely chopped
1 Process flour and walnuts in a food processor until walnuts are finely chopped. Add butter; pulse until mixture resembles fine crumbs. Add egg; process until a pastry forms. Shape into a disc, wrap in plastic film; refrigerate for 20 minutes.
2 Preheat oven to 200˚C. Grease a 22cm fluted loose-base flan pan. Roll pastry until 3mm thick. Line pan with pastry. Trim. Cover with baking paper; fill with baking beads. Bake for 10 minutes. Remove beads and paper. Bake for 10 minutes or until golden. Cool. Reduce oven to 180˚C.
3 Meanwhile, heat oil in a saucepan over medium heat. Add onion; cook for 3 minutes. Add carrots; cook for 5 minutes. Sprinkle over flour; stir. Cool. Combine cheese and eggs. Add carrot mixture and dill. Season with salt and pepper. Spoon into pie shell. Bake for 25 minutes or until set and golden. Stand for 5 minutes. Serve.