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Butternut Squash & Mushroom Tart

Butternut Squash & Mushroom Tart
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The Butternut Squash & Mushroom Tart is a savory and elegant dish that combines the natural sweetness of roasted butternut squash with the rich umami flavor of sautéed mushrooms in a flaky buttery puff pastry crust. Perfect as a main dish, side, or appetizer, this comforting vegetarian tart is ideal for cozy autumn and winter meals.

Ingredients

Scale

Vegetables & Herbs

  • 2 cups butternut squash, peeled and cubed
  • 2 cups assorted mushrooms (cremini or baby bella), sliced
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh sage, chopped

Dairy & Cheese

  • 1/2 cup grated Parmesan cheese

Pastry & Oils

  • 1 sheet puff pastry, thawed
  • 2 tablespoons olive oil (for roasting and sautéing)

Seasonings

  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
  2. Sauté the Mushrooms and Aromatics: While the squash roasts, heat 1 tablespoon olive oil in a pan over medium heat. Sauté minced garlic and shallots until fragrant, about 2 minutes. Add sliced mushrooms and cook until golden brown and moisture has evaporated, approximately 5-7 minutes.
  3. Prepare the Tart Base: Roll out the thawed puff pastry on a baking sheet lined with parchment paper. Score an outline around the edges about 1 inch from the border to create a raised crust. Optionally prick the base lightly with a fork to prevent excess puffing.
  4. Assemble the Filling: In a bowl, combine the roasted butternut squash, sautéed mushrooms, fresh thyme, sage, salt, and pepper. Spoon the mixture evenly onto the prepared pastry, spreading evenly but leaving the edges clear.
  5. Add Cheese and Bake: Sprinkle grated Parmesan cheese over the filling. Bake in the preheated oven at 400°F (200°C) for 20-25 minutes or until the pastry is golden and crisp and the cheese has melted and slightly browned.

Notes

  • Cut the butternut squash into uniform cubes for even roasting.
  • Do not overload the tart with filling to prevent soggy crust.
  • Use fresh thyme and sage for best flavor.
  • Fully thaw puff pastry before rolling to avoid cracking.
  • Serve warm or slightly cooled to enjoy the best flavor and texture.

Nutrition

Keywords: butternut squash, mushroom tart, vegetarian tart, puff pastry, autumn recipe, savory tart, easy tart recipe

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