Breakfast Pumpkin Crust-less Tart Recipe
Download Recipe: Breakfast Pumpkin Crust-less Tart
Prep Time: 10 minutes + 30 minutes roasting pumpkin Cook Time: 40 minutes Total Time: 1 hr 20 minutes Serves: 6
What you will need: 6 cloves of garlic (minced) 6 basil leaves + more for garnish (Sliced thin) 1/2 cup of Ricotta cheese 1/4 cup of fat-free or whole milk 3 eggs 1/4 cup of goat cheese 3-4 fresh figs (quartered) 2 cups of roasted pumpkin (cubed) 2 tablespoons of avocado oil Non-stick Spray
Equipment needed: 1 vegetable peeler 1 knife 1 cutting board 1 large bowl 1 baking tray 1 9in pie pan
Let’s cook! 1. Start by preheating the oven to 350* F 2. Peel the pumpkin with the vegetable peeler, remove seeds, and cut pumpkin into small cubes. 3. In a large bowl toss the pumpkin cubes in the avocado oil. 4. Place the pumpkin in an even layer on the baking tray. 5. Bake the pumpkin for 30 minutes
Meanwhile: Prepare the remaining ingredients for the tart: 1. Mince the garlic, slice the basil, cut the figs 2. Beat the eggs, cheeses and milk together, toss in the garlic in a large bowl (beat until creamy) 3. Press pie crust into pie pan 4. Remove pumpkin from oven and let cool for a few minutes 5. Spray pie pan with non-stick spray add pumpkin and egg mixture, top with figs facing up, place in oven and cook for 40 minutes. 6. Once egg mixture is set, remove from oven and top with extra basil leaves.