1 Blanch the carrots in boiling salted water for 3 minutes, add the leek and cook for a further 1 minute. Drain, refresh in ice-cold water and drain thoroughly.
2 Roll out the puff pastry to a circle approximately 32 cm | 11" in diameter.
3 Rinse the dish with cold water, but do not dry. Lay the puff pastry in the dish and form a rim of about 3 cm.
4 Season the carrots and leeks with salt, pepper and cayenne pepper and arrange on the pastry. Whisk the eggs with the cream, season with salt and pepper and pour over the vegetables.
5 Sprinkle with pine nuts and bake in an oven preheated to 180°C (160° fan) | 350F | gas 4 for about 20-25 minutes until golden.