Munching in the Mitten: October 2013

Fall is here! I don't think I could have asked for more beautiful fall weather than what we've been experiencing here in Michigan during the past few weeks. Last weekend I went to the farmer's market fully prepared to embrace the fall harvest and came home with a pumpkin, enough apples for a family of 5, onions, sage, rosemary, peppers, kale, and salad greens. In my mind, fall + farmers markets = happiness.

On top of all of that, another exciting thing has happened in Ann Arbor - Sur la Table, my favorite kitchen store, has opened up. My first purchase? A tart pan. It's been my most used kitchen item this fall with the tart below being my fourth tart of the season.

This week some of my best food blogging friends and I are celebrating Pumpkin Week for the second year in a row. You'll find all of the recipes and links to #pumpkinweek below. Given the tart obsession that’s taken over my cooking, there was little question that I would be transforming this iconic fall squash into a pretty, tart form to celebrate tart week.

Inspired by a few great looking recipes - here, here, and here - I created a savory pumpkin and goat cheese tart and shared it with my friends at book club earlier this week. My dear friend Taylor hosted the book club and my tart was in good company with Taylor's mulled cider, minestrone, homemade focaccia, peach galette, and chocolate salami. I may not have finished the book yet, but I ate well. Special thanks to my roommate Julia, who helped me relay this tart from oven to box to Taylor's house in less than 10 minutes.

Savory Pumpkin and Goat Cheese Tart
Prep Work: Preparing the tart shell and roasting the pumpkin could easily be done one or two days ahead of time to make for quick, easy tart assembly later.

Per tart instructions, the tart dough should be mixed, pressed into a pan, and chilled for an hour or so before baking for 30 to 40 minutes at 375 degrees.
Roast pumpkin, onion, and sage on a large baking sheet for 30-35 minutes at 450 degrees.

Tart Assembly

1 easy press-in olive oil tart crust (your favorite dough or puff pastry could work here)

1 medium-sized pie pumpkin roasted in 1-inch cubes with onions and sage

1 small log of goat cheese

4 eggs

2 tablespoons of heavy cream

1-2 teaspoons of assorted herbs (I added in more sage, and some dried time)

salt and pepper

With your tart shell completely cooled, layer crumbled goat cheese, roasted pumpkin, onions and sage in the tart shell.
Whisk 4 eggs, heavy cream, herbs, and salt and pepper in a small mixing bowl and then pour the mixture over the pumpkin and goat cheese in the pan.
Bake the tart on a baking sheet for 40-50 minutes at 350 degrees until the eggy mixture is set in the middle, cool for 15-20 minutes before serving.

Monday