Are you looking for a stunningly beautiful and unbelievably delicious appetizer or light lunch that looks like it came from a fancy bakery, but is secretly a breeze to make at home? This incredible, from-scratch Butternut Squash & Mushroom Tart, with its flaky, golden puff pastry and a rich, savory fall topping, is your delicious answer.
This isn’t just a recipe; it’s your guide to creating the ultimate elegant yet easy savory tart. We’ll show you how the brilliant shortcut of store-bought puff pastry can be transformed into a gourmet masterpiece. Topped with a savory medley of sweet butternut squash, earthy mushrooms, fragrant herbs, and salty Parmesan cheese, this is a show-stopping dish that is perfect for a holiday appetizer, a weekend brunch, or a light dinner with a simple green salad.
Table of Contents
Table of Contents
Recipe Overview: The Easiest Elegant Appetizer
What makes this Butternut Squash & Mushroom Tart so spectacular is its incredible, bakery-worthy appearance and its deep, savory flavor, all achieved with minimal effort. The secret lies in using store-bought puff pastry as a foolproof, flaky, and buttery base. The topping is a simple but sophisticated combination of classic fall vegetables that are pre-cooked on the stovetop to concentrate their flavor and ensure a perfectly crisp, never-soggy pastry. It’s an impressive, make-ahead-friendly tart that is perfect for any occasion.
| Metric | Time / Level |
| Total Time | 1 hour |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Essential Ingredients for This Savory Tart
This recipe uses a handful of fresh, seasonal ingredients and one smart shortcut to create a truly spectacular result.
- The Puff Pastry Shortcut:
- Frozen Puff Pastry: This is the ultimate kitchen shortcut and the key to how easy this recipe is! A high-quality, all-butter frozen puff pastry will bake up into hundreds of light, airy, and shatteringly crisp layers. Be sure to thaw it according to the package directions.
- The Savory Topping: This is the flavorful heart of our tart.
- Butternut Squash & Mushrooms: The perfect fall vegetable pairing! The butternut squash becomes wonderfully sweet and tender, while the mushrooms add a deep, earthy, and savory umami flavor.
- Fresh Herbs: It is highly recommended to use fresh thyme and rosemary. Their fragrant, woodsy aroma and flavor are far superior to dried herbs and are the key to a truly gourmet-tasting tart.
- Parmesan Cheese: A generous amount of salty, nutty, freshly grated Parmesan cheese is used in two ways: as a delicious, protective barrier between the pastry and the topping, and as a final, golden-brown, melted layer on top.
Pro Tutorial: The Easiest Way to Peel and Cut a Butternut Squash
Tackling a hard butternut squash can seem intimidating, but it’s easy with this safe and simple method!
- Trim the Ends: First, use a large, sharp chef’s knife to trim off the top stem and the bottom end of the squash so you have two flat, stable surfaces.
- Separate: Stand the squash up on its wider bottom end and carefully cut it in half, right where the long, thin neck meets the round, bulbous bottom.
- Peel: Now, stand each piece on one of its flat ends. Use a sturdy vegetable peeler to peel the tough skin away, working in long strips from top to bottom.
- Seed: Cut the round bottom half in two and use a spoon to easily scoop out the seeds and stringy bits.
- Slice: You can now safely and easily cut the peeled squash into thin, 1/4-inch slices for this recipe.
Step-by-Step to the Perfect Savory Tart
Follow these simple, detailed steps for a perfect, golden-brown, and puffy result every time.
Step 1: Cook the Savory Butternut Squash & Mushroom Topping
Step 1: In a large skillet over low-medium heat, cook the 1 tablespoon of olive oil and the 2 cups of sliced butternut squash together for about 5 minutes, stirring occasionally.
Step 2: Add the 1 1/4 cups of sliced mushrooms, the 1/2 cup of sliced onion, the 3 minced garlic cloves, the 1/4 teaspoon of salt, a pinch of pepper, the 2 teaspoons of fresh thyme, the 2 teaspoons of fresh rosemary, and the pinch of ground nutmeg.
Step 3: Continue to cook, stirring occasionally, for another 5 to 6 minutes, until all the vegetables are soft and tender. Remove the skillet from the heat.
Pro Tip: Cooking the vegetables first is the secret to a perfectly crisp puff pastry tart! This step removes their excess moisture, which prevents a soggy bottom.
Step 2: Prepare the Puff Pastry Base
Step 1: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Step 2: On a lightly floured work surface, roll your thawed puff pastry dough out into a 10×16-inch rectangle. (If you are using store-bought sheets, you can place the edge of one sheet over the other and use a rolling pin to seal them together before rolling to the correct size.)
Step 3: Carefully transfer the dough to your lined baking sheet. Fold over a 1/2-inch edge all the way around the rectangle and use the tines of a fork to crimp the edges down. This will create a beautiful, decorative border.
Step 4: In a small bowl, prepare your egg wash by beating the 1 large egg with 1 tablespoon of water or milk. Brush the egg wash all over the surface of the puff pastry, including the crimped edges.
Step 5: Now for a crucial step! Use a fork to poke holes (or “dock”) all over the center of the dough, but not the crimped edge. This will prevent the center of the tart from puffing up too much, allowing the beautiful, crimped edges to rise up around it.
Step 3: Assemble and Bake Your Beautiful Tart
Step 1: Sprinkle 3/4 cup of the shredded Parmesan cheese evenly over the docked center of the puff pastry.
Step 2: Spoon the cooked vegetable topping over the cheese and arrange it in a single, even layer as best you can.
Step 3: Bake the tart for 30 minutes.
Step 4: After 30 minutes, carefully remove the tart from the oven and sprinkle the remaining 1/4 cup of cheese all over the top.
Step 5: Return the tart to the oven and bake for 5 to 8 more minutes, or until the cheese is melted and bubbly and the pastry is a deep, beautiful golden brown.
Remove the tart from the oven. You can garnish it with a sprinkle of flaky sea salt and some extra fresh herbs, if you desire. Slice and serve it warm or at room temperature.
The Best Easy & Savory Butternut Squash Mushroom Tart
A rustic and savory tart featuring a flaky puff pastry base topped with autumn vegetables. The topping is a flavorful mixture of butternut squash, mushrooms, and onion, sautéed with garlic and fresh herbs like thyme and rosemary. The puff pastry is rolled into a large rectangle, pricked with a fork, and then layered with Parmesan cheese and the cooked vegetable mixture. The tart is baked until the pastry is puffed and golden brown, creating a delicious vegetarian main course or appetizer.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes (includes chilling time)
- Yield: 6-8 servings
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: French
- Diet: Vegetarian
Ingredients
- For the Dough:
- 1 lb puff pastry (homemade or 2 store-bought sheets), thawed
- 1 large egg, beaten with 1 Tablespoon water or milk (for egg wash)
- For the Topping:
- 1 Tablespoon olive oil
- 2 cups peeled & sliced butternut squash (1/4-inch slices)
- 1 1/4 cups sliced or chopped mushrooms
- 1/2 cup sliced onion
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- Pinch of freshly ground black pepper
- 2 teaspoons fresh thyme leaves
- 2 teaspoons chopped fresh rosemary
- Pinch of ground nutmeg
- 1 cup shredded parmesan cheese
- Optional for garnish: flaky sea salt, more cheese, and fresh herbs
Instructions
- Prepare the Topping: In a large skillet over low-medium heat, cook the olive oil and butternut squash for 5 minutes, stirring occasionally.
- Add the mushrooms, onion, garlic, salt, pepper, thyme, rosemary, and nutmeg. Cook for another 5-6 minutes, until the vegetables are soft. Remove from the heat.
- Assemble the Tart: Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- On a lightly floured surface, roll the puff pastry dough into a 10×16-inch rectangle. (If using store-bought sheets, overlap them slightly and press to seal before rolling).
- Carefully transfer the dough to the lined baking sheet. Fold over a 1/2-inch edge and crimp it down with a fork. Chill the prepared dough for 10 minutes if it has become warm.
- Brush the entire surface of the puff pastry, including the edges, with the egg wash. Use a fork to poke holes all over the center of the dough (but not the crimped edge).
- Sprinkle 3/4 cup of the Parmesan cheese over the dough. Spoon the cooked vegetable topping over the cheese and arrange it in a single layer.
- Bake: Bake the tart for 30 minutes. Remove it from the oven and sprinkle the remaining cheese over the top.
- Return the tart to the oven and bake for 5-8 more minutes, or until the cheese is melted and the pastry is golden brown.
- Garnish with flaky sea salt, more cheese, and fresh herbs if desired. Slice and serve warm or at room temperature.
Notes
- This recipe works well with either homemade or store-bought puff pastry for convenience.
- Pre-cooking the vegetable topping on the stovetop ensures the vegetables are tender and flavorful in the finished tart.
- Poking holes in the pastry (docking) is a key step to prevent the center from puffing up too much during baking.
- Leftovers can be stored in the refrigerator for up to 5 days and reheated in the oven.
Storage and Make-Ahead Tips
This savory tart is at its absolute crispiest and best on the day it is made, preferably served warm from the oven.
- Make-Ahead: For a super-fast, fresh-from-the-oven treat, you can prepare the cooked vegetable topping up to 3 days in advance. Let it cool completely and store it in an airtight container in the refrigerator. When you are ready to serve, simply assemble it on the fresh puff pastry and bake as directed.
- Storage: If you do have leftovers, they can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheating: The absolute best way to reheat the tart and bring back some of its original crispiness is in an air fryer or back in a hot 375°F oven. Place it on a baking sheet and reheat for just 5-10 minutes, until it is hot and has crisped up again.
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Creative Recipe Variations
- Add a Tangy Cheese Twist: For a different but equally delicious flavor, you can swap the Parmesan cheese with about 4 ounces of crumbled, tangy goat cheese or feta cheese. Instead of adding it in two stages, simply crumble it all over the top of the vegetables before you bake the tart.
- Add a Sweet and Savory Drizzle: For a beautiful, glossy finish and an extra layer of flavor, you can drizzle the finished, warm tart with a little bit of hot honey or a high-quality balsamic glaze.
- Add a Salty Meat Element: For a richer, heartier tart, you can sauté about 4 ounces of diced pancetta or prosciutto in the skillet first, remove it with a slotted spoon, and then cook your vegetables in the rendered fat. Sprinkle the crispy pancetta back over the top of the tart along with the final layer of cheese.
Enjoy Your Easy, Elegant Appetizer!
You’ve just created a truly special, show-stopping tart that is the very definition of rustic elegance. This Butternut Squash & Mushroom Tart is a perfect harmony of flaky pastry, sweet and savory vegetables, and salty cheese. It’s a rewarding and impressive recipe that proves that you don’t need to be a professional pastry chef to create something truly spectacular.
We hope you enjoy every last, perfect, flaky, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive recipe!
Frequently Asked Questions (FAQs)
Q1: What is the best way to thaw frozen puff pastry so it doesn’t break?
The absolute best way is to thaw it slowly in the refrigerator overnight. If you are short on time, you can let it sit at room temperature for about 40-60 minutes, but you must be careful. You want the dough to be just pliable enough to unfold without cracking, but it should still be very cold to the touch for the best, puffiest result.
Q2: How do I keep my puff pastry tart from getting a soggy bottom?
This recipe has two built-in secrets to prevent a soggy bottom! First, and most importantly, we pre-cook the vegetable topping on the stovetop. This step is crucial because it removes a significant amount of the natural moisture from the vegetables before they ever go onto your delicate pastry. Second, we add a layer of Parmesan cheese under the vegetables, which acts as a delicious, protective barrier.
Q3: Can I make this entire tart ahead of time?
While you can, a puff pastry tart is at its absolute crispiest and best when it is served on the day it is baked. The best make-ahead method is to prepare the cooked vegetable topping in advance and store it in the refrigerator. Then, the assembly and baking will only take about 40 minutes on the day of your event.
Q4: What other vegetables can I use on a savory tart like this one?
This tart is incredibly versatile! You could swap the butternut squash and mushrooms for a variety of other delicious vegetables. Try it with thinly sliced zucchini and tomatoes in the summer, or caramelized onions and sliced potatoes in the winter. Just be sure to pre-cook them to remove their moisture first!
Q5: What does it mean to “dock” the pastry?
“Docking” is a simple but important professional baking term. It means to prick the surface of a pastry dough with a fork before baking. This is the secret that prevents the center of the pastry from puffing up into one giant, uneven bubble. The small holes allow the steam to escape from the center, while the un-poked, solid edges will puff up beautifully.