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As the leaves turn golden and the air becomes crisp, autumn brings with it a bounty of seasonal flavors that inspire comfort food and hearty meals. Among these, pumpkin and sage stand out as quintessential ingredients that capture the essence of fall. Their warm, rich profiles not only evoke memories of cozy gatherings around the table but also highlight the beauty of the harvest season. The "Harvest Delight: Pumpkin Sage & Mushroom Tart" is an ideal dish for this time of year—a savory tart that combines these beloved autumn flavors into a delightful creation.

Pumpkin Sage & Mushroom Tart

Embrace the flavors of autumn with this delicious Pumpkin Sage & Mushroom Tart, a perfect centerpiece for family meals or festive gatherings. Combining earthy cremini mushrooms, creamy pumpkin, and aromatic sage, this savory tart offers a satisfying and elegant dish that captures the essence of fall. With a flaky puff pastry crust and a rich, comforting filling, every bite is a delightful contrast of textures. Discover the beauty of seasonal ingredients and create lasting memories around the table with this wonderful recipe.
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Ingredients
  

1 sheet of puff pastry (thawed)

2 cups pumpkin puree (canned or homemade)

1 cup cremini mushrooms, sliced

1 medium onion, finely chopped

2 cloves garlic, minced

2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)

1 teaspoon thyme leaves

1 cup ricotta cheese

1 cup grated Parmesan cheese

2 large eggs

1 tablespoon olive oil

Salt and pepper to taste

Pumpkin seeds (for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Prepare Puff Pastry: Roll out the puff pastry on a lightly floured surface to fit your tart pan. Carefully transfer the pastry to the pan, pressing it into the corners. Trim any excess pastry hanging over the edges. Prick the bottom with a fork and set aside.

      Sauté Vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until translucent. Stir in the sliced mushrooms and cook until browned and tender, about 5-7 minutes. Season with salt, pepper, thyme, and sage. Remove from heat and let cool slightly.

        Mix Filling: In a mixing bowl, combine the pumpkin puree, ricotta cheese, half of the grated Parmesan, and eggs. Season with salt and pepper. Stir in the sautéed mushroom mixture until evenly combined.

          Fill Tart: Pour the pumpkin and mushroom filling into the prepared puff pastry shell, evenly spreading it out. Sprinkle the remaining Parmesan cheese on top.

            Bake: Place the tart in the preheated oven and bake for 30-35 minutes or until the pastry is golden and the filling is set.

              Cool and Garnish: Let the tart cool for about 10 minutes before slicing. Garnish with pumpkin seeds and additional sage if desired. Serve warm or at room temperature.

                Prep Time, Total Time, Servings: 20 mins | 1 hour | 6-8 slices