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- 1 pre-made pie crust - 2 cups butternut squash, peeled and diced - 1 cup apple, peeled and diced - ½ cup yellow onion, finely chopped - 2 tablespoons extra virgin olive oil - 1 tablespoon pure maple syrup - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon sea salt - ¼ teaspoon black pepper - 3 large eggs - 1 cup heavy cream - Fresh sage leaves, for garnish Each ingredient plays a key role in building flavor and texture. The butternut squash brings sweetness, while the apple adds tang. The onion offers a savory touch. Olive oil ensures a smooth roast, and maple syrup enhances the natural sweetness. Spices like cinnamon and nutmeg create that warm, cozy vibe we love in fall. The eggs and cream form a rich custard that binds everything together. - Fresh sage leaves - Crème fraîche - Vanilla ice cream Garnishing with fresh sage gives a lovely aroma and a burst of color. A dollop of crème fraîche adds richness and tang. For a delightful twist, serve with a scoop of vanilla ice cream. This contrast of warm and cold makes each bite special. - Instead of butternut squash, try sweet potatoes or pumpkin. - Use any tart apple like Fuji or Braeburn if Granny Smith isn’t available. - You can swap heavy cream for half and half for a lighter option. - For a dairy-free version, use coconut cream and a plant-based pie crust. These substitutions keep the spirit of the dish while catering to your pantry or diet needs. Enjoy experimenting with what you have on hand! First, you need to preheat your oven. Set it to 400°F (200°C). This heat helps roast the vegetables perfectly. Next, take your pie crust. If you use a store-bought one, make sure it fits your pie dish well. If you're making it from scratch, roll it out to a nice thin layer. Place it in the dish, pressing gently to fit. Trim any excess crust hanging over the edges. Now, it’s time to roast those veggies. In a large bowl, mix the butternut squash, apple, and onion. Drizzle this mix with olive oil and maple syrup. Add cinnamon, nutmeg, salt, and pepper. Toss everything well to coat each piece. Spread this mixture on a baking sheet lined with parchment paper. Roast for 20 to 25 minutes. Stir halfway through to ensure even cooking. The squash should be fork-tender when done. While the vegetables roast, get ready to make the custard. In a medium bowl, whisk the eggs and heavy cream together. Mix until smooth. As you whisk, add a little more salt and pepper to taste. This custard will bind the tart and add richness. Once the vegetables are roasted and cooled slightly, it’s time to assemble. Spoon the vegetable mixture into the pie crust. Pour the egg and cream mix over the top. For the full recipe, you can look up the Cozy Autumn Harvest Tart 🥧. Now, bake your tart at 375°F (190°C) for about 30 to 35 minutes. The custard should be set and the top golden brown. After baking, let the tart cool for ten minutes before slicing. Serve warm and enjoy your cozy fall creation! To make the best tart crust, start with a cold pie crust. If you use a store-bought crust, let it sit in the fridge for a bit. A cold crust helps keep the shape while baking. If you like homemade crust, use chilled butter and cold water. This keeps your crust flaky. When rolling it out, aim for an even thickness. Press it gently into the pan and trim the edges. Don't forget to poke holes in the bottom with a fork. This helps it bake evenly. Roasting your veggies right makes a big difference. Cut the butternut squash and apple into similar sizes. This way, they cook evenly. Spread them out on the baking sheet. If they’re too close, they will steam instead of roast. Stir them halfway through cooking to avoid burning. Use parchment paper for easy cleanup and to prevent sticking. The goal is golden-brown pieces that are tender but not mushy. Store leftover tart in the fridge, wrapped well to keep it fresh. It can last up to three days. When you’re ready to eat again, reheat it in the oven. Set the oven to 350°F (175°C) and heat for about 10-15 minutes. This keeps the crust crispy. You can also microwave slices, but the crust may get soft. For a cozy treat, enjoy it warm with a scoop of ice cream. Explore the full recipe for more details on this cozy autumn harvest tart! {{image_4}} You can swap some ingredients for seasonal options. Try using sweet potatoes instead of butternut squash. They add a nice sweetness and pair well with apples. You can also use pears instead of apples. This adds a unique twist to your tart. If you want a spicy kick, consider adding diced jalapeños or chili flakes for heat. To boost the flavor, add cheese. Feta or goat cheese works great. Just crumble it over the roasted vegetables before you pour in the custard. You can also mix in cooked bacon or sausage for a savory punch. Fresh herbs like thyme or rosemary can deepen the taste. They bring a lovely aroma and warmth, perfect for fall. How you serve the tart can change the meal's vibe. For a cozy feel, slice and serve it on a wooden board. Garnish with fresh herbs to make it look special. Pair each slice with a scoop of creamy yogurt or a small side salad. This adds freshness and balance. You can even serve it in small portions as an appetizer at a gathering. This makes it ideal for sharing. After you enjoy the tart, let it cool down. Place any leftovers in an airtight container. This keeps the tart fresh and safe. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. To freeze the tart, slice it into pieces. Wrap each slice in plastic wrap. Then, place them in a freezer-safe bag. Label the bag with the date. The tart will stay good for about two months in the freezer. When you're ready to eat, take out a slice and let it thaw in the fridge overnight. Reheat the tart in the oven for the best taste. Preheat your oven to 350°F (175°C). Place the tart on a baking sheet. Heat it for about 15-20 minutes, or until warm. You can also use a microwave if you're short on time. Just be careful not to overheat it, as this can make the crust soggy. Enjoy your Cozy Autumn Harvest Tart again with a fresh taste! Cottagecore is a lifestyle trend that celebrates simple, rustic living. It focuses on nature, comfort, and cozy home cooking. Fall recipes inspired by cottagecore often highlight seasonal ingredients. Think of warm spices, hearty vegetables, and sweet fruits. For example, the Cozy Autumn Harvest Tart uses butternut squash and apple, perfect for this time of year. These flavors create a warm and inviting dish, making it ideal for gatherings or quiet nights at home. Yes, you can make the tart ahead of time! It tastes great when made a day in advance. Bake it, cool it, and store it in the fridge. When you’re ready to serve, just reheat it in the oven. This way, you save time on busy days. It also allows the flavors to meld, enhancing the taste. You have many options for serving with the tart. Here are some ideas: - A fresh green salad with a light vinaigrette. - Creamy crème fraîche or a scoop of vanilla ice cream adds richness. - A warm spiced apple cider complements the flavors well. - For a savory touch, pair it with roasted vegetables or a charcuterie board. Each option balances the tart’s sweetness and adds variety to your meal. This blog post covered everything for a Cozy Autumn Harvest Tart, from key ingredients to tips for success. You learned how to roast the veggies, make the custard, and perfect the crust. We also explored various seasonal options and how to store leftovers. Embrace these ideas to create your tart. With these steps, you can enjoy the warmth of autumn in every bite!

Fall Recipes Inspired by Cottagecore

Experience the flavors of fall with this delicious Cozy Autumn Harvest Tart! This recipe combines roasted butternut squash, tangy apples, and aromatic spices baked in a flaky crust, perfect for any autumn gathering. In just an hour, you can create a stunning tart that delights the senses. Click through to discover all the steps and make this seasonal delight that will impress your family and friends at your next gathering!
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Ingredients
  

1 pre-made pie crust (store-bought or homemade, as preferred)

2 cups butternut squash, peeled and diced into ½-inch cubes

1 cup apple, peeled and diced (recommended: Granny Smith or Honeycrisp for a tangy flavor)

½ cup yellow onion, finely chopped

2 tablespoons extra virgin olive oil

1 tablespoon pure maple syrup

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon sea salt

¼ teaspoon black pepper

3 large eggs

1 cup heavy cream

Fresh sage leaves, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.

    Prepare the Vegetables: In a large mixing bowl, combine the diced butternut squash, diced apple, and finely chopped onion. Drizzle the mixture with olive oil and maple syrup. Sprinkle in the ground cinnamon, nutmeg, sea salt, and black pepper. Toss gently until all pieces are evenly coated with the seasonings.

      Roast the Mixture: Spread the seasoned mixture in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the butternut squash is fork-tender. Remember to stir the mixture halfway through cooking to ensure even roasting.

        Make the Custard: In a separate medium bowl, whisk together the eggs and heavy cream until smoothly blended. Season the mixture with a bit more salt and pepper to enhance the flavor.

          Assemble the Tart: Once the roasted squash and apple mixture has cooled for a few minutes, spoon it evenly into the bottom of the prepared pie crust. Carefully pour the egg and cream custard over the roasted vegetables, ensuring even distribution.

            Bake the Tart: Lower the oven temperature to 375°F (190°C) and place the tart in the oven. Bake for 30-35 minutes, or until the custard is fully set and the top is a beautiful golden brown.

              Cool and Serve: Allow the tart to cool for at least 10 minutes before slicing. To serve, garnish with fresh sage leaves for an aromatic touch and added visual appeal.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8

                  - Presentation Tips: Slice the tart into wedges and serve warm on a rustic wooden board, garnished with additional sage leaves for a cozy fall vibe. Pair with a dollop of crème fraîche or a scoop of vanilla ice cream for a delightful contrast.