Hokkaido Squash And Celeriac Tart

Name: Hokkaido Squash And Celeriac Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 59 milliliters amaranth flour; 7 Tbsps butter; 99 grams cleaned celeriac, diced; 118 milliliters grated hard cheese, type cheddar; 2 x eggs, beaten; 397 grams cleaned Hokkaido, seeded but skin on, diced; 1 x onion, sliced thinly; 3 servings Chopped parsley; 1 Tbsp poppyseeds; 79 milliliters quinoa flakes; 79 milliliters quinoa flour; 1 teaspoons salt; 3 servings Salt and pepper; 118 milliliters whole milk ricotta cheese; 118 milliliters sweet rice flour; 2 x tomatoes, sliced; 5 Tbsps cold water

Hokkaido Squash And Celeriac Tart is a gluten free recipe with 3 servings. One portion of this dish contains about 21g of protein, 40g of fat, and a total of 718 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. A mixture of hokkaido, tomatoes, onion, and a handful of other ingredients are all it takes to make this recipe so tasty.