Best 7 Harvest Tart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the rustic charm of the Harvest Tart, a delectable symphony of seasonal flavors. This quintessential fall dessert captures the essence of autumn's bounty with a flaky, buttery crust and a vibrant filling brimming with sweet-tart apples, aromatic spices, and plump cranberries. Discover two extraordinary variations of this classic tart: the Maple-Pecan Harvest Tart, where crunchy pecans and a drizzle of maple syrup elevate the taste experience, and the Caramel-Apple Harvest Tart, where gooey caramel sauce and a sprinkle of chopped walnuts add an irresistible touch of richness and texture. Both tarts are adorned with a lattice crust, allowing glimpses of the vibrant filling peeking through, making them as visually stunning as they are delicious. Prepare to tantalize your taste buds and immerse yourself in the warm, comforting flavors of the harvest season with these exceptional tart recipes.

Check out the recipes below so you can choose the best recipe for yourself!

BUCKWHEAT HARVEST TART



Buckwheat Harvest Tart image

This vegetarian tart is trifle elaborate, but it's the sort of substantial dish that even meat-eaters will enjoy. It came to The Times in 2012 from the self-taught vegetarian chef and blogger, Sara Forte.

Provided by Tara Parker-Pope

Categories     dinner, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 18

1 cup buckwheat flour
3/4 cup unbleached all-purpose flour
1/2 teaspoon sea salt
1/2 cup cold unsalted butter, cut into cubes
2 teaspoons fresh thyme leaves
1 tablespoon apple cider vinegar
2 to 3 tablespoons cold water
3 cups cubed butternut squash (1/4-inch cubes)
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 cloves garlic, minced
1 bunch Swiss chard, stems removed, coarsely chopped (about 6 cups chopped)
1/2 teaspoon red pepper flakes
1 small yellow onion
2 tablespoons balsamic vinegar
3 eggs
1 cup grated Gruyère

Steps:

  • To make the crust: In a food processor, add both flours and the salt and pulse to combine. Add the butter and thyme and pulse until pea-size chunks form. Keep pulsing while adding the vinegar and then the cold water, 1 tablespoon at a time, stopping when the dough just barely holds together. Form the dough into a disk, wrap it in plastic wrap and chill in the fridge for at least 30 minutes or up to overnight.
  • Preheat oven to 400 degrees.
  • On a lightly floured surface, roll out the dough into a 13-inch circle. It should be about 1/4 inch thick. Roll the dough around the rolling pin and lift it into an 11-inch fluted tart pan with a removable bottom. Press the dough into the edges and up the sides, making sure to patch up any holes. Gently roll your rolling pin across the top of the tart pan to remove the extra dough and create a clean edge. Prick the bottom of the dough with a fork, lay a piece of parchment paper on top, and fill the tart shell with pie weights (at the Sprouted Kitchen, we use rocks from the yard - classy, I know). Bake for 15 minutes. Remove the weights and parchment, and bake until the top looks almost dry, 10 to 12 minutes more. Remove from the oven and let cool.
  • While the crust is cooling, prepare the filling. On a rimmed baking sheet, toss the squash with 1/2 tablespoon of the olive oil, 1/2 teaspoon salt and the nutmeg. Spread in an even layer and bake until the squash begins to brown around the edges, 20 to 25 minutes. Remove from the oven and let cool.
  • In a large sauté pan over medium heat, warm 1 tablespoon of the olive oil and the garlic. When the garlic starts to sizzle a bit and becomes fragrant, add the Swiss chard, red pepper flakes and a pinch of salt. Sauté until the chard is wilted, about 5 minutes. Transfer to a large mixing bowl and set aside.
  • Peel and halve the onion and thinly slice. In the same pan you used for the chard, heat the remaining 1/2 tablespoon olive oil over medium heat. Add the onion and a pinch of salt and stir every so often until it is caramelized, about 20 minutes. When the onions are a nice light brown color, add the balsamic vinegar, stir and turn off the heat. The onions will absorb the vinegar as they cool a bit.
  • Squeeze out any excess water from the Swiss chard and return to the bowl. In a separate bowl, whisk the eggs until they are blended well, then add to the chard. To the bowl with the chard, add three-fourths of the squash, half of the cheese, the onion and a few grinds of black pepper. Gently mix everything together and pour into the tart pan. Spread into an even layer. Scatter the remaining squash and cheese across the top. Bake in the oven until the egg is just set and the top is browned, 24 to 28 minutes. Remove the tart from the oven and allow it to cool for 5 to 10 minutes before cutting into slices and serving.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 13 grams, Carbohydrate 40 grams, Fat 30 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 15 grams, Sodium 642 milligrams, Sugar 4 grams, TransFat 1 gram

BUCKWHEAT HARVEST TART



Buckwheat Harvest Tart image

Provided by Sara Forte

Categories     Leafy Green     Bake     Thanksgiving     Vegetarian     Dinner     Kale     Fall     Chill     Advance Prep Required     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 20

Crust
1 cup buckwheat flour
3/4 cup unbleached all-purpose flour
1/2 teaspoon sea salt
1/2 cup cold unsalted butter, cut into cubes
2 teaspoons fresh thyme leaves
1 tablespoon apple cider vinegar
2 to 3 tablespoons cold water
Filling
3 cups cubed butternut squash (1/4-inch cubes)
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 cloves garlic, minced
1 bunch Swiss chard, stems removed, coarsely chopped (about 6 cups chopped)
1/2 teaspoon red pepper flakes
1 small yellow onion
2 tablespoons balsamic vinegar
3 eggs
1 cup grated Gruyère

Steps:

  • To make the crust, in a food processor, add both flours and the salt and pulse to combine. Add the butter and thyme and pulse until pea-size chunks form. Keep pulsing while adding the vinegar and then the cold water, 1 tablespoon at a time, stopping when the dough just barely holds together. Form the dough into a disk, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes or up to overnight.
  • Preheat the oven to 400°F.
  • On a lightly floured surface, roll out the dough into a 13-inch circle. It should be about 1/4 inch thick. Roll the dough around the rolling pin and lift it into an 11-inch fluted tart pan with a removable bottom. Press the dough into the edges and up the sides, making sure to patch up any holes. Gently roll your rolling pin across the top of the tart pan to remove the extra dough and create a clean edge. Prick the bottom of the dough with a fork, lay a piece of parchment paper on top, and fill the tart shell with pie weights (I use rocks from the yard-classy, I know). Bake for 15 minutes. Remove the parchment and weights and bake until the top looks almost dry, another 10 to 12 minutes. Remove from the oven and let cool.
  • While the crust is cooling, prepare the filling. On a rimmed baking sheet, toss the squash with 1/2 tablespoon of the olive oil, 1/2 teaspoon salt, and the nutmeg. Spread in an even layer and bake until the squash begins to brown around the edges, 20 to 25 minutes. Remove from the oven and let cool.
  • In a large sauté pan over medium heat, warm 1 tablespoon of the olive oil and the garlic. When the garlic starts to sizzle a bit and becomes fragrant, add the Swiss chard, red pepper flakes, and a pinch of salt. Sauté until the chard is wilted, about 5 minutes. Transfer to a large mixing bowl and set aside.
  • Peel and halve the onion and thinly slice. In the same pan you used for the chard, heat the remaining 1/2 tablespoon olive oil over medium heat. Add the onion and a pinch of salt and stir every so often until caramelized, about 20 minutes. When the onions are a nice light brown color, add the balsamic vinegar, stir, and turn off the heat. The onions will absorb the vinegar as they cool a bit.
  • Squeeze out any excess water from the Swiss chard and return to the bowl. In a separate bowl, whisk the eggs until blended well, then add to the chard. To the bowl with the chard, add three-fourths of the squash, half of the cheese, the onion, and a few grinds of black pepper. Gently mix everything together and pour into the tart pan. Spread into an even layer. Scatter the remaining squash and cheese across the top. Bake in the oven until the egg is just set and the top is browned, 24 to 28 minutes. Remove the tart from the oven and allow it to cool for 5 to 10 minutes before cutting into slices and serving.

HARVEST TART



Harvest Tart image

Provided by Sheila Lukins

Categories     Liqueur     Fruit     Dessert     Bake     Thanksgiving     Dried Fruit     Prune     Raisin     Apple     Apricot     Walnut     Fall     Parade

Number Of Ingredients 14

For the pie dough:
2 1/2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
8 tablespoons (1 stick) cold butter
6 tablespoons cold solid vegetable shortening
About 6 tablespoons ice water
1 cup each: pitted prunes, dried apricots and peeled, chopped apples
1/2 cup golden raisins
1/3 cup sugar
1/2 cup shelled walnut halves
4 tablespoons unsalted butter, melted
2/3 cup Grand Marnier liqueur
1 egg, beaten

Steps:

  • 1. Make the dough: Sift the flour, sugar and salt into a bowl. Add the butter and shortening. Using fingertips or a pastry blender, rub the ingredients together until the mixture resembles coarse meal. Sprinkle in the ice water, 2 tablespoons at a time, stirring with a fork until the dough gathers together. Divide the dough into 2 disks; wrap in plastic and refrigerate for 2 hours.
  • 2. Preheat the oven to 350°:F.
  • 3. In a pot, place the fruits in water just to cover; simmer until tender, 20 minutes. Drain thoroughly and chop. Return to the pot; add the sugar, walnuts, butter and Grand Marnier; simmer for 5 minutes, stirring. Let cool.
  • 4. Roll a disk of dough into an 11-inch circle, 1/4-inch thick, on a lightly floured surface. Line a 9-inch pie pan, leaving a 1-inch overhang; spoon in the filling, mounding it slightly.
  • 5. Roll the remaining disk as before; cut into 1/2-inch strips and arrange lattice-fashion over the filling; crimp decoratively. Brush the lattice with the beaten egg.
  • 6. Bake the tart until the top is golden brown and the filling is bubbling, 30 to 35 minutes. Serve warm or cool.

HARVEST TART WITH PUMPKIN, ROASTED RED PEPPERS AND OLIVES



HARVEST TART WITH PUMPKIN, ROASTED RED PEPPERS AND OLIVES image

Categories     Vegetable

Yield 6 Servings

Number Of Ingredients 12

1 1/2 pounds pumpkin, preferably cheese pumpkin, or butternut squash, peeled, seeded and coarsely grated (4 cups)
2 1/4 teaspoons fine sea salt (14 grams)
4 1/2 cups all-purpose flour (552 grams), more for dusting
3/4 cup plus 2 1/2 tablespoons extra virgin olive oil (223 grams), more for greasing
1 red bell pepper, seeded and cut into 1/4-inch strips
1 yellow bell pepper, seeded and cut into 1/4-inch strips
1 sweet onion, such as Vidalia, thinly sliced
1/3 cup chopped pitted black olives (calamatas are good)
2 teaspoons chopped fresh thyme leaves
1 teaspoon smoked sweet paprika
1/2 teaspoon black pepper
1 garlic clove, minced.

Steps:

  • 1. At least 2 hours or the night before baking, toss the pumpkin with 1/4 teaspoon salt in a colander set over a bowl. Place a heavy weight on top, cover with plastic and refrigerate. Discard any liquid in bottom of bowl. 2. To make the pastry, in a large bowl combine 4 1/2 cups flour and 1 1/2 teaspoons salt. With pastry cutter or fork, mix in 3/4 cup oil until it forms coarse crumbs. Add 2/3 cup (163 grams) very cold water, a few tablespoons at a time, until mixture just comes together. The dough will be stretchier than a pie crust. Form into a ball, cover with plastic, and refrigerate at least 1 hour. 3. Preheat oven to 375 degrees. Toss the peppers and onion with 2 1/2 tablespoons oil and 1/2 teaspoon salt. Spread on 2 large baking sheets in one layer. Roast, tossing occasionally, until vegetables are caramelized and golden, about 40 minutes. 4. In a large bowl, combine the pumpkin, pepper-onion mixture, olives, thyme, paprika, black pepper and garlic. 5. Preheat the oven to 425 degrees and grease a large baking sheet. Dust a work surface lightly with flour. Roll out dough into a 17-by-12-inch rectangle. With long side facing you, spread vegetable mixture evenly over right half of dough. Dab edges of dough with water. Fold left half over filling and pinch edges firmly to seal. Using knife, cut a slit in center of crust, pulling back edges slightly to form a 2 1/2-inch hole. 6. Transfer crust to baking sheet. Bake for 20 minutes, reduce heat to 350 degrees and continue baking until vegetables are fork tender and crust is well browned, 35 to 40 minutes longer. Cool for at least 30 minutes before serving. Serve warm or at room temperature.

HARVEST VEGETABLE TART



Harvest Vegetable Tart image

When diners lay eyes on Ruth Lee's lightened-up veggie tart, oohs of approval start circling her table in Troy, Ontario. "I've been serving it for 30 years, and its robust taste and aroma always get a warm reception."

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 22

1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup cornmeal
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup cold butter, cubed
3 to 4 tablespoons cold water
FILLING:
1/2 cup thinly sliced green onions
2 garlic cloves, minced
1 tablespoon olive oil
5 slices peeled eggplant (3-1/2 inches x 1/4 inch)
2 tablespoons grated Parmesan cheese, divided
1 small tomato, cut into 1/4-inch slices
3 green pepper rings
3 sweet red pepper rings
1/2 cup frozen corn
2 large eggs, lightly beaten
2/3 cup fat-free evaporated milk
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a bowl, combine the first six ingredients. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes. , Roll out pastry to fit a 9-in. tart pan with removable bottom. Transfer pastry to pan; trim even with edge of pan. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. , In a large nonstick skillet coated with cooking spray, cook onions and garlic in oil for 2 minutes. Add eggplant; cook for 4-5 minutes or until softened. Cool for 5 minutes. Spoon into crust. Sprinkle with 1 tablespoon Parmesan cheese. Top with tomato slices and pepper rings. Sprinkle with corn. , In a small bowl, whisk the eggs, milk, salt and pepper; pour over vegetables. Sprinkle with remaining Parmesan cheese. Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 256 calories, Fat 13g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 691mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

HARVEST TOMATO TART



HARVEST TOMATO TART image

Categories     Tomato

Number Of Ingredients 7

1 frozen pie crust, thawed
4 whole tomatoes, halved, seeded, and sliced thinly
1/2 cup finely grated asiago (or other flavorful) cheese, divided
1/2 cup fat free cottage or ricotta cheese
20 fresh basil leaves, divided
1 tsp black pepper
1/4 tsp salt (optional)

Steps:

  • Roll pie crust out to be about 2 inches larger than your pan all around. Place in tart pan and let extra crust hang over the sides. In a small bowl, stir half the grated asiago into cottage (or ricotta) cheese; add black pepper and salt (if desired). Finely chop 15 of the basil leaves; stir into cheese mixture. Spread 1/2 of the basil-cheese mixture over the bottom of the crust; top with half the tomato slices, arragned in a circular pattern. Spread remaining basil-cheese mixture on top of tomatoes, and top with remaining tomatoes, again arranged in a circular pattern. Bake at 375 degrees F for 20 minutes, or just until the crust starts to turn golden. Sprinkle with reserved asiago cheese and bake an additional 5 minutes or until cheese is melted and crust is done.

HARVEST TART WITH PUMPKIN AND PEPPERS



Harvest Tart With Pumpkin and Peppers image

A savory, olive oil-crusted tart stuffed full of golden, roasted peppers, jammy onions and some freshly grated pumpkin is a great dinner party treat, although it's perfectly wonderful for a family evening repast as well. Salt the pumpkin ahead of time to draw out excess moisture, though if you are pressed for time you can skip this step. To perk up the caramelized intensity of the filling, it is helpful to fold in something zingy like olive or capers, or perhaps a good splash of lemon juice.

Provided by Melissa Clark

Categories     pies and tarts, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 12

1 1/2 pounds pumpkin, preferably cheese pumpkin, or butternut squash, peeled, seeded and coarsely grated
2 1/4 teaspoons fine sea salt
4 1/2 cups all-purpose flour, plus more for dusting
3/4 cup plus 2 1/2 tablespoons extra-virgin olive oil, plus more for greasing
1 red bell pepper, seeded and cut into 1/4-inch strips
1 yellow bell pepper, seeded and cut into 1/4-inch strips
1 sweet onion, such as Vidalia, thinly sliced
1/3 cup chopped pitted black olives (kalamatas are good)
2 teaspoons chopped fresh thyme leaves
1 teaspoon smoked sweet paprika
1/2 teaspoon black pepper
1 garlic clove, minced

Steps:

  • At least 2 hours or the night before baking, toss the pumpkin with 1/4 teaspoon salt in a colander set over a bowl. Place a heavy weight on top, cover with plastic and refrigerate. Discard any liquid in bottom of bowl.
  • To make the pastry, in a large bowl combine 4 1/2 cups flour and 1 1/2 teaspoons salt. With pastry cutter or fork, mix in 3/4 cup oil until it forms coarse crumbs. Add about 2/3 cup very cold water, a few tablespoons at a time, until mixture just comes together. You may not need to add all the water, or you may need to use more water to achieve the right texture. The dough should be stretchier than a pie crust. Form into a ball, cover with plastic, and refrigerate at least 1 hour.
  • Preheat oven to 375 degrees. Toss the peppers and onion with 2 1/2 tablespoons oil and 1/2 teaspoon salt. Spread on 2 large baking sheets in one layer. Roast, tossing occasionally, until vegetables are caramelized and golden, about 40 minutes.
  • In a large bowl, combine the pumpkin, pepper-onion mixture, olives, thyme, paprika, black pepper and garlic.
  • Preheat the oven to 425 degrees and grease a large baking sheet. Dust a work surface lightly with flour. Roll out dough into a 17-by-12-inch rectangle. With long side facing you, spread vegetable mixture evenly over right half of dough. Dab edges of dough with water. Fold left half over filling and pinch edges firmly to seal. Using knife, cut a slit in center of crust, pulling back edges slightly to form a 2 1/2-inch hole.
  • Transfer crust to baking sheet. Bake for 20 minutes, reduce heat to 350 degrees and continue baking until vegetables are fork tender and crust is well browned, 35 to 40 minutes longer. Cool for at least 30 minutes before serving. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 28 grams, Carbohydrate 22 grams, Fat 34 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 605 milligrams, Sugar 6 grams

Tips:

  • Use a tart pan with a removable bottom for easy slicing and serving.
  • If you don't have a tart pan, you can use a 9-inch pie plate. Just be sure to trim the excess dough.
  • If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
  • Be sure to chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from shrinking in the oven.
  • When baking the tart, be sure to preheat the oven to the correct temperature. This will help to ensure that the crust is cooked through and the filling is set.
  • Let the tart cool for at least 15 minutes before slicing and serving. This will help to prevent the filling from running out.

Conclusion:

This harvest tart is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and tart filling is complemented perfectly by the flaky crust. With a few simple tips, you can make this tart at home and impress your friends and family.

The harvest tart is a versatile dish that can be made with a variety of fruits. You can use any combination of fruits that you like, such as apples, pears, berries, or peaches. You can also add spices, such as cinnamon, nutmeg, or ginger, to taste. The possibilities are endless!

So next time you have a craving for something sweet, try making this harvest tart. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics