Technical Stages :

• To prepare the crust, sift the flour and salt in a bowl or on the counter. Shape into a fountain and add the soft butter in little chunks as well as the egg beaten with the lemon juice. Knead with the fingertips until the butter is completely combined and the dough is soft and flexible. Shape into a ball and leave to rest in the fridge for 30 minutes.
• Before using, roll out the dough. Ease into a pie pan 25-30 cm (7,84-11,81 inches) in diameter with high rim.
• Bake blind.
• Brush the crust with beaten egg yolk and bake for 3 minutes (this small insulating layer will keep the crust crunchy). Leave to cool.
• Prepare the filling by shredding the carrots and blanching them for 1 minute in slated boiling water. Drain and combine the melted butter, oregano, salt and parsley.
• Mix well.
• Beat together the eggs, egg yolks and cream. Brush the pie shell with Dijon mustard and spread a uniform layer of carrots. Pour some lemon juice and sprinkle with a bit of parmesan cheese. Pour the eggs and cream mix on top.
• Bake in warm oven for about 35 minutes at 180°C or 356°F. Serve warm.