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.