Using a cooking brush, smear a baking sheet with olive oil and lay one by one 5 pastry sheets, smearing them separately with olive oil.
Cut off any excess pastry over the brim and turn the edges inwards, pressing them well, so that they won’t open during baking. Smear again with olive oil.
Open holes in the base with a fork.
Bake at 170 °C for approx. 30 min, until golden brown.
Cut the carrots in thin slices.
Break the garlic, peel it and cut off the root.
In a frying pan, over low heat, add a little olive oil, the onions (thin slices) and the leek (thin slices), and saute. Add the balsamic cream with honey and lemon, salt and pepper, and cook for 1 min.
In a saucepan, over low heat, add a little olive oil, the carrots, garlic, a little salt and a little water. Leave them for a while to soften.
Once they soften, add the cashews and yoghurt, and bring to a pulp with a stick blender.
Add a little freshly ground pepper, the onion and leek. Add the egg yolks and stir well.
Once the base is baked, carefully remove it from the baking pan and lay it in an overturned baking pan. Spread the stuffing over it.
Bake for 20 min, again at 170 °C , until the stuffing thickens.
Once it is cooked, leave it to cool down a little, cut and serve.