Butternut Squash & Mushroom Puff Pastry Tart Recipe

Introduction

This Butternut Squash & Mushroom Puff Pastry Tart is a delightful combination of tender autumn vegetables and flaky, golden pastry. Perfect as a savory snack or elegant appetizer, it’s easy to prepare with store-bought or homemade puff pastry.

Ingredients

• 1 lb homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
• Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) water or milk
• 1 Tablespoon (15ml) olive oil
• 2 cups (about 270g) peeled & sliced butternut squash (1/4 inch slices)
• 1 and 1/4 cups (150g) sliced or roughly chopped mushrooms
• 1/2 cup sliced onion (1/2 of a medium onion)
• 3 garlic cloves, minced
• 1/4 teaspoon salt
• Pinch freshly ground black pepper, plus more for garnish
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
• Pinch ground nutmeg
• 1 cup (120g) shredded parmesan cheese
• Optional for garnish: flaky sea salt, pepper, more cheese, more fresh thyme & rosemary

Instructions

1. Step 1: Prepare homemade rough puff pastry dough through the second refrigeration step, or thaw store-bought frozen puff pastry. Keep the dough refrigerated until ready to use.
2. Step 2: Heat olive oil in a large skillet over low to medium heat. Cook butternut squash for 5 minutes, stirring occasionally.
3. Step 3: Add mushrooms, onion, garlic, salt, pepper, thyme, rosemary, and nutmeg to the skillet. Cook until vegetables are soft, about 5-6 minutes. Remove from heat.
4. Step 4: Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat.
5. Step 5: On a lightly floured surface, roll the puff pastry dough into a 10×16-inch rectangle. If using store-bought pastry sheets, overlap the edges and roll together to form one sheet.
6. Step 6: Transfer the dough to the lined baking sheet. Fold over 1/2 inch along the edges and crimp down with a fork. Chill in the refrigerator for 10 minutes if the dough becomes too soft to handle.
7. Step 7: Brush the entire pastry surface, including edges, with the egg wash. Use a fork to poke holes all over the dough except the crimped edges.
8. Step 8: Sprinkle 3/4 cup (about 95g) of parmesan cheese evenly over the pastry. Spread the cooked vegetable mixture on top in a single layer as best as possible.
9. Step 9: Bake the tart for 30 minutes. Remove from oven and sprinkle the remaining cheese over the top. Return to oven and bake 5-8 more minutes until cheese melts and pastry is golden brown.
10. Step 10: Remove from oven and garnish, if desired, with flaky sea salt, extra pepper, more cheese, and fresh herbs. Slice and serve warm or at room temperature.

Tips & Variations

• For extra flavor, add a drizzle of balsamic glaze over the tart just before serving.
• If you prefer a milder onion taste, caramelize the onions separately before adding to the vegetable mix.
• Swap parmesan for gruyère or sharp cheddar for a different cheesy note.
• Use fresh herbs whenever possible for the brightest flavor, but dried herbs also work well.

Storage

Store leftover tart covered in the refrigerator for up to 5 days. Reheat in the microwave or place covered in a 300°F (149°C) oven for 10-15 minutes until warmed through and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetable topping in advance?

Yes, you can cook the vegetable mixture a day ahead and refrigerate it. Bring it to room temperature before assembling the tart.

Is it necessary to poke holes in the pastry before baking?

Yes, pricking the pastry allows steam to escape and prevents the dough from puffing up unevenly, ensuring a crisp and flat base for the topping.

Butternut Squash & Mushroom Puff Pastry Tart Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 65 reviews

This Butternut Squash & Mushroom Puff Pastry Tart is a delightful savory tart featuring a flaky puff pastry crust layered with a flavorful mixture of sautéed butternut squash, mushrooms, onion, and aromatic herbs. Topped with melted parmesan cheese, this easy-to-make tart is perfect for a comforting lunch, elegant appetizer, or a light dinner served warm or at room temperature.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Tart
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 1 lb homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
• 1 large egg beaten with 1 Tablespoon (15ml) water or milk (for egg wash)

Topping

• 1 Tablespoon (15ml) olive oil
• 2 cups (about 270g) peeled & sliced butternut squash (1/4 inch slices)
• 1 and 1/4 cups (150g) sliced or roughly chopped mushrooms
• 1/2 cup sliced onion (1/2 of a medium onion)
• 3 garlic cloves, minced
• 1/4 teaspoon salt
• Pinch freshly ground black pepper, plus more for garnish
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
• Pinch ground nutmeg
• 1 cup (120g) shredded parmesan cheese
• Optional for garnish: flaky sea salt, pepper, more cheese, more fresh thyme & rosemary

Instructions

1. Prepare Dough: Prepare your rough puff pastry dough up to the second refrigeration step if making homemade, or if using store-bought frozen puff pastry, ensure it is fully thawed. Keep the dough refrigerated until ready to roll out.
2. Sauté Vegetables: Heat olive oil in a large skillet over low to medium heat. Add sliced butternut squash and cook for about 5 minutes, stirring occasionally. Then add mushrooms, sliced onion, minced garlic, salt, black pepper, fresh thyme, rosemary, and nutmeg. Continue cooking until the vegetables are soft and fragrant, about 5 to 6 minutes. Remove from heat and set aside.
3. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
4. Roll Out Puff Pastry: On a lightly floured surface, roll the pastry dough into a 10×16-inch rectangle. If using store-bought sheets, place one sheet over the other and use your rolling pin to adhere them before rolling out. Transfer the dough carefully to the prepared baking sheet. If the dough loses shape, reshape it into a rectangle with your hands. Fold over a 1/2 inch edge around the entire perimeter and crimp down with a fork to create a crust edge. If the dough becomes too soft, chill in the refrigerator for 10 minutes.
5. Apply Egg Wash and Add Cheese: Brush the entire puff pastry surface, including edges, with the egg wash. Using a fork, poke holes all over the dough inside the crimped edge to prevent puffing. Sprinkle 3/4 cup (about 95g) shredded parmesan cheese evenly over the dough.
6. Assemble the Tart: Spoon the sautéed vegetable mixture evenly over the cheese layer, spreading into a single layer as best as possible.
7. Bake the Tart: Place the baking sheet in the preheated oven and bake for 30 minutes until the pastry is golden and cooked through.
8. Add Remaining Cheese and Finish Baking: Remove the tart from the oven, sprinkle the remaining parmesan cheese across the top, then return to the oven for an additional 5 to 8 minutes or until the cheese has melted and the pastry has a rich golden color.
9. Garnish and Serve: Remove from the oven and garnish optionally with flaky sea salt, extra black pepper, more cheese, and fresh thyme or rosemary. Slice the tart and serve warm or at room temperature.
10. Store Leftovers: Cover any leftover tart and refrigerate for up to 5 days. To reheat, microwave or cover and bake in a 300°F (149°C) oven for 10 to 15 minutes until warmed through.

Notes

• If you don’t want to make your own puff pastry, store-bought frozen puff pastry sheets saved a lot of time and work.
• Sautéing the butternut squash and mushrooms softens the vegetables and enhances their flavors before baking.
• Pricking the puff pastry before baking prevents it from puffing unevenly in the center.
• Chilling the dough after shaping helps keep the edges crisp and well-defined during baking.
• Use fresh herbs if possible for more vibrant flavor, but dried herbs work fine as substitutions.
• Leftover tart is delicious cold, room temperature, or reheated, making it a flexible make-ahead option.
• To make this tart vegan, substitute puff pastry with a vegan option and use a vegan cheese alternative or omit cheese altogether.

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