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.

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.

Author: Grace
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.

Find it online: https://www.eatswithsoul.com/butternut-squash-mushroom-tart/