Low-carb 3-cheese tart with pumpkin shortcrust pastry

Ingredients for 1 servings:

• 250 g pumpkin seed flour
• 100 g butter
• 1 egg yolk
• Fat for the mold
• 150 g Emmental cheese
• 50 g Parmesan
• 30 g Gorgonzola
• 200 g crème fraîche
• 2 eggs
• 150 g radicchio
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 25 minutes

for 12 pieces

Preheat oven to 180°C. Knead pumpkin seed flour, butter, and egg yolk into a shortcrust pastry. Don’t be surprised if it’s a bit crumbly. Shape the dough into a ball and chill in the refrigerator for 30 minutes. Grease the tart tin and line it with the shortcrust pastry. Bake the dough for 10 minutes at 180°C. For the tart filling, grate the Emmental and Parmesan cheeses, and dice the Gorgonzola. Remove the stalks from the radicchio and cut into thin strips (about 5 cm long). In a bowl, mix two eggs with the crème fraîche, add the grated cheese, and season generously with salt and pepper. Stir in the radicchio. Pour the mixture onto the pastry. Finally, distribute the Gorgonzola cubes evenly over the tart and bake for 25 minutes at 180°C, until the cheese on the surface is nicely browned. For 12 pieces.