Fall has set into Seattle. Ochre-colored sunsets begin earlier and earlier.
I spy pumpkins and gourds on stoops and their smell in my oven. I have been roasting them with olive oil, seeds, smashed garlic and branches of crinkled herbs.
And then pear and apple tarts. It is just how it goes around here.
This is not a new recipe. In fact I have variations of this all over the blog, but here is the closest recipe to the one you see photographed here. I made it yesterday, posted it on instagram and everyone asked for the recipe.
So here it is, the good ole classic.