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Savory Carrot-Topped Pumpkin Tart

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Sippity Sup
Related tags
brunch low carb nut free vegetarian rosh hashanah american
Nutrition per serving    (USDA % daily values)
CAL
471
FAT
84%
CHOL
118%
SOD
33%

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Ingredients for 4 servings

1 small baking pumpkin such as a sugar pumpkin

0 salt and pepper as needed

3 sprigs fresh thyme

3 sprigs fresh marjoram

1 c unbleached all-purpose flour

0.25 c raw pepito-style snacking seeds (not the raw seeds from your pumpkin)

4 T unsalted butter at room temperature, plus 2 tablespoons for carrots

1 T water, plus 3/4 cup for carrots

2 large egg yolks

2 T olive oil

2 leeks, halved lengthwise, cleaned and roughly chopped

4 small carrots, peeled and sliced into 1/4-inch thick rounds

2 t thyme leaves, chopped

1 t carrot tops, chopped

2 t marjoram leaves, chopped

1 c parmesan cheese, finely grated

2 large eggs, at room temperature

0.5 c whole milk

1 pn cayenne pepper (optional)

0 fine, dried breadcrumbs

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