Gluten free savoury pumpkin tart with ricotta, sage and gruyere (grain free) - George Eats

Name: Gluten free savoury pumpkin tart with ricotta, sage and gruyere (grain free) - George Eats
Total time: 80 min
Ingredients: 1 1/2 cups (150g) almond meal; 1 cup (100g) tapioca flour; 50 g finely and freshly grated gruyere (if you can’t find gruyere you can use parmesan); 1/2 teaspoon salt; 80 g melted butter; 2 extra large eggs; 50 butter; 1 bunch of sage ((see notes)); 300 g deli ricotta ((see notes for options)); 2 extra large eggs ((whisked)); 60ml (1/4 cup) water; 50 g grated gruyere ((use parmesan if you can’t find gruyere)); Generous pepper; 1 teaspoon nutmeg; 1/2 teaspoon clove; 2-3 medium heirloom pumpkins ((see notes for alternatives))

georgeats.com

Gluten free savoury pumpkin tart with sage and gruyere. In an easy grain free tart base, this is the perfect vegetarian holiday centrepiece.

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Ingredients

1 1/2 cups (150g) almond meal
1 cup (100g) tapioca flour
50 g finely and freshly grated gruyere (if you can’t find gruyere you can use parmesan)
1/2 teaspoon salt
80 g melted butter
2 extra large eggs
50 butter
1 bunch of sage ((see notes))
300 g deli ricotta ((see notes for options))
2 extra large eggs ((whisked))
60ml (1/4 cup) water
50 g grated gruyere ((use parmesan if you can’t find gruyere))
Generous pepper
1 teaspoon nutmeg
1/2 teaspoon clove
2-3 medium heirloom pumpkins ((see notes for alternatives))