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Thursday, November 20, 2014

pumpkin sage tart







pie crust

pumpkin
evaporated milk
1 clove of garlic
sage
1/3 c parmesan cheese
2 eggs
salt & pepper
sweet paprika

Whisk the pumpkin with the grated parmesan cheese, eggs, milk, a little salt and pepper.
Roll out the crust in a tart pan, prick and pour the pumpkin filling. Bake 375 for 30 min. Let it cool a bit and serve sprinkled with paprika with fried sage.

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