Gluten free savoury fig tart with pumpkin and ricotta - George Eats

Name: Gluten free savoury fig tart with pumpkin and ricotta - George Eats
Total time: 80 min
Ingredients: 600-700 g Japanese or Kent pumpkin (skinned and cut into small cubes (see notes)); 40ml (2 tablespoons)* olive oil; Sprigs of thyme (optional); 20ml (1 tablespoon)* maple syrup; salt; pepper; 150 g blanched almond meal; 100 g tapioca flour; 50 g finely and freshly grated parmesan; 3g (1/2 teaspoon) salt; 80 g melted butter; 2 extra large eggs; 250 g ricotta ((lactose free if need to be) ); seasoning, to your tastes; zest of 1/2 small lemon; pinch of nutmeg (optional); around 1/4 cup pine nuts (optional, plus extra to finish); 1/2 - 1 tablespoon red wine vinegar; thyme leaves (woody stalks removed and finely chopped) (optional); 1/2 - 1 bunch spring onion greens, washed and finely chopped (optional); 75 g finely grated parmesan (plus extra to finish); 50-100 g goat’s cheese (plus a little extra to finish); 3 extra large eggs (reserve a small amount for brushing the pastry); 1-2 large figs ((omit for a low fructose option)); Roasted pumpkin (above); A few extra pine nuts; Drizzle of honey (optional)

georgeats.com

Savoury fig tart with honey and thyme roasted pumpkin, goats cheese and pine nuts, all encompassed in a flaky gluten free pastry.

View full recipe on georgeats.com

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Fluted tart tin
Oven
Baking sheet
Chef's knife
Cutting board
Peeler
Kitchen scale
Measuring spoon
Measuring cup
Mixing bowl
Grater
Microplane
Pastry brush
Spoon
Whisk
Fork
Plastic wrap
Parchment paper
Skillet
Paper towel

Ingredients

600-700 g Japanese or Kent pumpkin (skinned and cut into small cubes (see notes))
40ml (2 tablespoons)* olive oil
Sprigs of thyme (optional)
20ml (1 tablespoon)* maple syrup
salt
pepper
150 g blanched almond meal
100 g tapioca flour
50 g finely and freshly grated parmesan
3g (1/2 teaspoon) salt
80 g melted butter
2 extra large eggs
250 g ricotta ((lactose free if need to be) )
seasoning, to your tastes
zest of 1/2 small lemon
pinch of nutmeg (optional)
around 1/4 cup pine nuts (optional, plus extra to finish)
1/2 - 1 tablespoon red wine vinegar
thyme leaves (woody stalks removed and finely chopped) (optional)
1/2 - 1 bunch spring onion greens, washed and finely chopped (optional)
75 g finely grated parmesan (plus extra to finish)
50-100 g goat’s cheese (plus a little extra to finish)
3 extra large eggs (reserve a small amount for brushing the pastry)
1-2 large figs ((omit for a low fructose option))
Roasted pumpkin (above)
A few extra pine nuts
Drizzle of honey (optional)