Savory Tarragon Pumpkin Torte


Although not entirely sure what makes something qualify to be called a “torte”, that is what I am calling this delicious brunch dish. The delicious mix of sweet pumping, savory tarragon and rosemary with rich organic cream makes a perfect main dish to keep your tastebuds satisfied and your blood sugar balanced all afternoon.

 

 

Savory Tarragon Pumpkin Torte

Ingredients

1 can organic pumpkin

3 pastured eggs

1/2 cup organic cream or coconut milk

2tbsp dried tarragon

1 tbsp dried or fresh rosemary

2 tbsp ghee

1 medium sweet onion sliced

1 cloves garlic minced

1 tsp sea salt

Black pepper

 

DIRECTIONS

  1. Preheat the oven to 350.
  2. In a frying pan, sauté the onions and garlic in ghee until golden brown.
  3. Remove from burner and mix in spices while cooling.
  4. In a food processor or blender, mix the pumpkin, eggs, cream/coconut milk, sea salt and black pepper until smooth.
  5. Spread onion/garlic mixture on the bottom of a pie pan and cover with egg/pumpkin mixture.
  6. Bake in oven for 40-50 minutes or until you can stick a knife in the middle with it coming out clean.
  7. Allow to cool and serve immediately with sliced avocados

 

* Feel free to add your choose of raw cheese into the blender mixture such as gruyere, manchego or feta. Cut the salt in half when adding cheese.

 

 

Be the first to like.

Share and Enjoy:
  • Print
  • Facebook
  • Google Bookmarks
  • Twitter

Leave a comment

Your email address will not be published. Required fields are marked *