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