Gluten free pumpkin tart with sage and goats cheese - George Eats

Ingredients

• Green part of 2 leeks (finely chopped)
• 1 bunch sage (20g)
• 1 kg Japanese or Kent pumpkin (cut into cubes)
• 2-3 tablespoons olive oil
• 1/2 teaspoon ground nutmeg
• 1 teaspoon dried thyme (or another dried herb, optional)
• 1/2 teaspoon salt and some freshly cracked pepper
• 160 g (1 cup) fine white rice flour
• 60 g (1/2 cup) tapioca flour (see notes)
• 1 teaspoon fine salt
• 2 teaspoons psyllium husk powder or 1 tablespoon psyllium husks (see notes)
• 125 g butter cold and cubed
• 75 g full fat Greek or plain lactose free yoghurt (see notes)
• Ice water to bring the dough together I needed
• 4 extra large eggs
• 100 g full fat Greek or plain lactose free yoghurt
• 1/2 teaspoon salt and freshly cracked pepper
• 50 g finely grated parmesan (optional)
• 150-200 g goats cheese or feta