Harvest Delight Pumpkin Sage is an invitation to savor the essence of autumn. This delightful dish features a golden, flaky crust encasing a vibrant, creamy filling bursting with roasted pumpkin, sautéed mushrooms, and fresh sage. It celebrates seasonal ingredients, promising warmth and comfort in every bite. Perfect for fall gatherings or to enjoy on a cozy evening, this recipe transforms simple ingredients into an extraordinary experience.
Why You’ll Love This Harvest Delight Pumpkin Sage
This recipe is not just delicious; it brings numerous benefits that make it a must-try. First, the rich flavor profile of pumpkin and sage creates a unique taste that is both comforting and sophisticated. Secondly, it’s a wonderful way to incorporate seasonal ingredients into your meals, making it a great choice for autumn cooking. The Pumpkin Sage Harvest Recipe is also vegetarian-friendly, which is perfect for accommodating guests with dietary restrictions. Additionally, preparing this dish is a creative way to explore pumpkin sage culinary uses in your kitchen. Lastly, this recipe can easily be made ahead of time and reheated, making it a convenient option for busy weeknights.
Ingredients for Harvest Delight Pumpkin Sage
Gather these items:
- For the Flaky Tart Crust:
- 2 ½ cups (300g) all-purpose flour
- 1 tsp fine sea salt
- 1 cup (226g) unsalted butter, cold, cubed
- ½ cup (120ml) ice water
- For the Rich Pumpkin Sage Mushroom Filling:
- 2 tbsp olive oil, divided
- 1 lb (450g) mixed fresh mushrooms, sliced
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 15-20 fresh sage leaves, chopped
- 1 (15-ounce / 425g) can pumpkin puree (100% pumpkin)
- 1 cup (240ml) heavy cream
- 3 large eggs, lightly beaten
- 1 tsp freshly grated nutmeg
- ½ tsp smoked paprika
- 1 ½ tsp fine sea salt
- ½ tsp freshly ground black pepper
- 1 cup (113g) shredded Gruyere cheese, divided
- ½ cup (50g) grated Parmesan cheese
- 2 tbsp Parmesan for topping
- For Garnish (Optional):
- Fresh sage sprigs
- Toasted pumpkin seeds (pepitas)
- Balsamic glaze
How to Make Harvest Delight Pumpkin Sage Step-by-Step
- Step 1: For Crust: Whisk 2 ½ cups flour and 1 tsp salt. Cut in 1 cup cold cubed butter until pea-sized crumbs form (use food processor or pastry blender).
- Step 2: Gradually add ½ cup ice water, mixing until dough just comes together. Form into a flat disc, wrap tightly, and chill for at least 30 minutes (up to 2 days).
- Step 3: Roll dough into a 12-inch circle (⅛-inch thick) on a lightly floured surface. Carefully transfer to a 9-inch tart pan with removable bottom; gently press into place and trim excess dough.
- Step 4: Preheat oven to 375°F (190°C). Prick the bottom of the tart shell with a fork. Line with parchment paper or foil, then fill with pie weights/dried beans. Blind bake for 15 minutes.
- Step 5: Carefully remove weights and parchment/foil; continue baking for another 5-7 minutes, or until the crust is lightly golden brown and set. Remove from oven and reduce oven temperature to 350°F (175°C) for the final bake.
- Step 6: For Filling: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sauté 1 lb sliced mushrooms for 5-7 minutes, stirring occasionally, until golden brown. Remove cooked mushrooms from pan and set aside.
- Step 7: Add the remaining 1 tbsp olive oil to the same skillet. Reduce heat to medium. Sauté 1 diced yellow onion for 5-7 minutes until soft. Add 4 minced garlic cloves and 15-20 finely chopped fresh sage leaves; cook for another 1-2 minutes until fragrant.
- Step 8: In a large mixing bowl, whisk together 1 can pumpkin puree, 1 cup heavy cream, and 3 lightly beaten eggs until smooth. Stir in 1 tsp freshly grated nutmeg, ½ tsp smoked paprika, 1 ½ tsp fine sea salt, and ½ tsp freshly ground black pepper.
- Step 9: Fold the sautéed mushrooms, the cooked onion-garlic-sage mixture, and 1 cup shredded Gruyere cheese into the pumpkin-egg mixture until evenly distributed.
- Step 10: Assembling & Baking: Carefully pour the prepared pumpkin-mushroom filling into your blind-baked and slightly cooled tart crust. Spread evenly.
- Step 11: Sprinkle the remaining ½ cup of grated Parmesan cheese evenly over the top of the filling.
- Step 12: Place the tart pan on a baking sheet and transfer to your preheated 350°F (175°C) oven. Bake for 44-55 minutes, or until the filling is set (center has only a slight jiggle) and the top is golden brown.
- Step 13: Cooling: Once baked, remove the tart from the oven and let it cool on a wire rack for at least 20-30 minutes before attempting to slice. This allows the filling to fully set.
- Step 14: Serving: Once cooled, carefully remove the tart from the pan. Garnish with fresh sage sprigs, toasted pumpkin seeds (pepitas), and a delicate drizzle of balsamic glaze (optional). Slice into wedges using a sharp knife.
- Step 15: Slice and Enjoy: Serve the tart warm or at room temperature. It makes a fantastic main course, side dish, or sophisticated appetizer.
- Step 16: Storage: Store any leftover Harvest Delight Pumpkin Sage Mushroom Tart loosely covered in the refrigerator for up to 3-4 days. Reheat individual slices gently in the oven at 300°F (150°C) until warmed through, or microwave.
Pro Tips for the Perfect Harvest Delight Pumpkin Sage
Keep these in mind:
- This tart is perfect for autumn gatherings.
- Feel free to vary the types of mushrooms used.
- The tart can be made a day ahead and reheated before serving.
- For an extra kick, consider adding a pinch of cayenne pepper to the filling.
Best Ways to Serve Harvest Delight Pumpkin Sage
When it comes to serving this delicious tart, consider pairing it with a fresh green salad or roasted vegetables for a balanced meal. It also makes an exquisite appetizer for gatherings. Don’t forget about the Pumpkin Sage Soup Recipe that can accompany this dish, creating a harmonious fall-themed meal.
How to Store and Reheat Harvest Delight Pumpkin Sage
Store any leftover tart loosely covered in the refrigerator for up to 3-4 days. Reheat individual slices gently in the oven at 300°F (150°C) until warmed through, or microwave for a quick meal option. This makes it perfect for meal prep, allowing you to enjoy savory flavors throughout the week.
Frequently Asked Questions About Harvest Delight Pumpkin Sage
What’s the secret to perfect Harvest Delight Pumpkin Sage?
The secret lies in using high-quality fresh ingredients, especially the pumpkin and sage. Fresh sage enhances the flavor profile significantly and adds a beautiful aroma to the dish. Don’t skimp on seasoning to elevate the dish further!
Can I make Harvest Delight Pumpkin Sage ahead of time?
Absolutely! You can prepare the tart a day in advance and refrigerate it until ready to bake. This method allows the flavors to meld beautifully, making it even more delicious when served the next day.
How do I avoid common mistakes with Harvest Delight Pumpkin Sage?
One of the most common mistakes is overmixing the filling. Gently fold in the ingredients to maintain the tart’s creamy texture. Also, ensure your dough is properly chilled to avoid a soggy crust.
Variations of Harvest Delight Pumpkin Sage You Can Try
There are numerous ways to enjoy this dish. Consider adding different vegetables like spinach or kale for added nutrition. You could also experiment with other types of cheese, such as feta or goat cheese, to create a unique flavor twist. For those looking for gluten-free options, using almond flour for the crust can be a delightful alternative.
Harvest Delight Pumpkin Sage: 5 Comforting Fall Recipes
- Total Time: 2 hours
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Harvest Delight Pumpkin Sage Mushroom Tart is an invitation to savor the essence of autumn. A golden, flaky crust encases a vibrant, creamy filling bursting with roasted pumpkin, sautéed mushrooms, and fresh sage. A celebration of seasonal ingredients, promising warmth and comfort in every bite.
Ingredients
- For the Flaky Tart Crust:
- 2 ½ cups (300g) all-purpose flour
- 1 tsp fine sea salt
- 1 cup (226g) unsalted butter, cold, cubed
- ½ cup (120ml) ice water
- For the Rich Pumpkin Sage Mushroom Filling:
- 2 tbsp olive oil, divided
- 1 lb (450g) mixed fresh mushrooms, sliced
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 15–20 fresh sage leaves, chopped
- 1 (15-ounce / 425g) can pumpkin puree (100% pumpkin)
- 1 cup (240ml) heavy cream
- 3 large eggs, lightly beaten
- 1 tsp freshly grated nutmeg
- ½ tsp smoked paprika
- 1 ½ tsp fine sea salt
- ½ tsp freshly ground black pepper
- 1 cup (113g) shredded Gruyere cheese, divided
- ½ cup (50g) grated Parmesan cheese
- 2 tbsp Parmesan for topping
- For Garnish (Optional):
- Fresh sage sprigs
- Toasted pumpkin seeds (pepitas)
- Balsamic glaze
Instructions
- For Crust: Whisk 2 ½ cups flour and 1 tsp salt. Cut in 1 cup cold cubed butter until pea-sized crumbs form (use food processor or pastry blender).
- Gradually add ½ cup ice water, mixing until dough just comes together. Form into a flat disc, wrap tightly, and chill for at least 30 minutes (up to 2 days).
- Roll dough into a 12-inch circle (⅛-inch thick) on a lightly floured surface. Carefully transfer to a 9-inch tart pan with removable bottom; gently press into place and trim excess dough.
- Preheat oven to 375°F (190°C). Prick the bottom of the tart shell with a fork. Line with parchment paper or foil, then fill with pie weights/dried beans. Blind bake for 15 minutes.
- Carefully remove weights and parchment/foil; continue baking for another 5-7 minutes, or until the crust is lightly golden brown and set. Remove from oven and reduce oven temperature to 350°F (175°C) for the final bake.
- For Filling: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sauté 1 lb sliced mushrooms for 5-7 minutes, stirring occasionally, until golden brown. Remove cooked mushrooms from pan and set aside.
- Add the remaining 1 tbsp olive oil to the same skillet. Reduce heat to medium. Sauté 1 diced yellow onion for 5-7 minutes until soft. Add 4 minced garlic cloves and 15-20 finely chopped fresh sage leaves; cook for another 1-2 minutes until fragrant.
- In a large mixing bowl, whisk together 1 can pumpkin puree, 1 cup heavy cream, and 3 lightly beaten eggs until smooth. Stir in 1 tsp freshly grated nutmeg, ½ tsp smoked paprika, 1 ½ tsp fine sea salt, and ½ tsp freshly ground black pepper.
- Fold the sautéed mushrooms, the cooked onion-garlic-sage mixture, and 1 cup shredded Gruyere cheese into the pumpkin-egg mixture until evenly distributed.
- Assembling & Baking: Carefully pour the prepared pumpkin-mushroom filling into your blind-baked and slightly cooled tart crust. Spread evenly.
- Sprinkle the remaining ½ cup of grated Parmesan cheese evenly over the top of the filling.
- Place the tart pan on a baking sheet and transfer to your preheated 350°F (175°C) oven. Bake for 44-55 minutes, or until the filling is set (center has only a slight jiggle) and the top is golden brown.
- Cooling: Once baked, remove the tart from the oven and let it cool on a wire rack for at least 20-30 minutes before attempting to slice. This allows the filling to fully set.
- Serving: Once cooled, carefully remove the tart from the pan. Garnish with fresh sage sprigs, toasted pumpkin seeds (pepitas), and a delicate drizzle of balsamic glaze (optional). Slice into wedges using a sharp knife.
- Slice and Enjoy: Serve the tart warm or at room temperature. It makes a fantastic main course, side dish, or sophisticated appetizer.
- Storage: Store any leftover Harvest Delight Pumpkin Sage Mushroom Tart loosely covered in the refrigerator for up to 3-4 days. Reheat individual slices gently in the oven at 300°F (150°C) until warmed through, or microwave.
Notes
- This tart is perfect for autumn gatherings.
- Feel free to vary the types of mushrooms used.
- The tart can be made a day ahead and reheated before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg