There’s something downright magical about the Butternut Squash & Mushroom Tart Recipe I’m about to share. I vividly remember the first time I made this tart on a crisp fall afternoon. The warm, earthy aroma of sautéed mushrooms mingling with the sweet, nutty scent of roasted butternut squash instantly filled my kitchen—it felt like a little celebration of the season in every bite. My friends were impressed not just by how gorgeous it looked with those golden edges and vibrant veggies, but by how every forkful was rich, layered, and comforting yet fresh. It quickly became my go-to when hosting because it’s a guaranteed crowd-pleaser, whether for a casual lunch or a special dinner.

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Why This Recipe Shines

Flavor Harmony: The balance of sweet butternut squash with earthy mushrooms and fragrant herbs creates a deliciously complex profile.
Easy Assembly: Using rough puff or store-bought pastry makes this an approachable dish for all skill levels.
Texture Play: Crispy golden pastry contrasts perfectly with tender, savory vegetables and melty cheese.
Showstopper Finish: A sprinkle of fresh herbs and flaky sea salt adds that beautiful, professional touch that impresses everyone.

This Butternut Squash & Mushroom Tart Recipe is truly a seasonal favorite that’s packed with layers of texture and flavor but remains surprisingly simple to pull together. The flaky, buttery puff pastry forms the perfect foundation, while the topping of buttery roasted veggies and fresh herbs sings of autumn’s bounty. The aroma alone is inviting, hinting at the deeply satisfying taste ahead. Whether you’re serving it warm or at room temp, the golden crust and melted parmesan cheese make it utterly irresistible.

If you’re new to making tarts or working with puff pastry, don’t worry—I’ve got you covered. I’ll walk you through each step clearly, sharing little kitchen tricks that help you get that pastry perfectly flaky and the vegetables tender and flavorful. You’ll feel so proud serving this up, and it’s flexible enough to adjust ingredients based on what you have on hand or your favorite flavors.

A rectangular puff pastry tart with a golden brown crust that is puffed and slightly flaky around the edges, topped with a layer of melted white cheese scattered unevenly. On top, there are slices of bright orange roasted squash and dark brown cooked mushrooms spread evenly across the surface, with some small green herb sprinkles adding a touch of color. The tart rests on a piece of light brown parchment paper on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Be Working With

Before diving in, it’s helpful to measure ingredients carefully—this tart’s success relies on balance. Exact quantities and a printable recipe card await you at the bottom of this post.

Rough puff pastry or frozen puff pastry: The buttery, flaky base of the tart; store-bought saves time without sacrificing texture.
Egg wash: Gives that beautiful golden shine and helps toppings stick; simple mix of egg and water or milk.
Olive oil: For sautéing vegetables and adding subtle richness; extra virgin is best for flavor.
Butternut squash: Sweet, tender, and vibrant color; peel and slice thin for even cooking.
Mushrooms: Earthy depth and meaty texture; a mix of varieties like button and shiitake works beautifully.
Onion: Adds sweetness and complexity; sliced thinly so it softens during cooking.
Garlic cloves: For aroma and flavor punch, finely minced so it melds well with veggies.
Salt and freshly ground black pepper: Essential for seasoning and highlighting natural flavors.
Fresh thyme and rosemary: Bright, herbal notes that elevate the tart; dried can substitute in a pinch.
Ground nutmeg: A tiny pinch adds warmth and balances the savory herbs.
Parmesan cheese: Sharp, nutty, and melts perfectly atop the tart’s filling.
Optional garnishes: Flaky sea salt, additional cheese, or fresh herbs to finish with flair.

If you need to swap anything, feel free to use goat cheese or Gruyère instead of parmesan, and herbs can be adjusted based on what you love or have available. Frozen butternut squash works too—just thaw before cooking with the veggies.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Tools You’ll Need

Rolling pin: For rolling out your pastry evenly to get the perfect tart base.
Baking sheet: Supports the tart and ensures even baking; lined with parchment or silicone mat helps with cleanup.
Large skillet: To sauté the butternut squash, mushrooms, and aromatics without crowding.
Pastry brush: For applying the egg wash neatly and evenly over the dough.
Sharp knife: To slice veggies thinly for quick, even cooking.
Cooling rack: Allows the tart to cool without sogginess on the bottom.

How to Make Butternut Squash & Mushroom Tart Recipe

Let’s get your kitchen smelling amazing as we prepare the layers of this beautiful tart. Ready to dive in? Start by prepping your veggies and dough, then we’ll assemble and bake to golden perfection.

Prepare the dough: If making rough puff pastry at home, follow the steps through the second refrigeration stage to have it chilled and ready. If using store-bought puff pastry, thaw it in the fridge until pliable but still cold. Keeping the pastry cold is key for that flaky, crisp texture.
Cook the topping: Heat olive oil over low-medium heat in a large skillet. Add the sliced butternut squash and cook for 5 minutes, stirring occasionally so it softens but keeps its shape. Next, toss in mushrooms, onion, garlic, salt, pepper, thyme, rosemary, and a pinch of nutmeg. Continue cooking until all veggies are tender—about 5 to 6 minutes. Remove the skillet from heat and set aside.
Preheat your oven: Heat it to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
Roll out the pastry: Lightly flour your work surface and rolling pin. Roll the dough into a 10×16-inch rectangle. If you’re using two sheets of store-bought frozen pastry, layer one over the other and gently roll so they stick together without gaps. Transfer the rolled pastry to the baking sheet. If any edges lost shape, gently reform them by hand. Fold over a 1/2 inch edge all around the tart and crimp edges with a fork to seal. If the dough softens too much, pop it in the fridge for 10 minutes to chill before adding toppings.
Apply egg wash and assemble: Brush the entire surface of the pastry, including edges, with the egg wash to encourage golden color and help toppings stick. Use a fork to poke holes all over the pastry inside the crimped edge—this stops bubbling. Sprinkle 3/4 cup (about 95g) shredded parmesan evenly, then spoon the vegetable mixture over the cheese. Arrange it in a single layer as neatly as you can for even cooking.
Bake: Place the tart in the oven and bake for 30 minutes until the pastry edges look puffed and golden. Remove from oven, sprinkle the remaining cheese over the top, then return to bake for 5-8 more minutes. You want the cheese melted and the pastry beautifully crisp and golden brown.
Garnish and serve: Once out of the oven, sprinkle flaky sea salt, fresh herbs, extra cheese, and pepper if you like. Let it cool slightly, then slice and enjoy warm or at room temperature.

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Kitchen Wisdom

Tip 1: Keep your pastry cold for flakiest results; avoid overworking it.
Tip 2: Thinly slice veggies evenly so everything cooks at the same rate.
Tip 3: Don’t skip the fork holes—they prevent the crust from puffing unevenly.
Tip 4: Use fresh herbs for garnish to brighten the final presentation and aroma.

How to Serve

The image shows four rectangular slices of a flat dish on a white plate with ridged edges placed on a white marbled surface. Each slice has a golden-brown, flaky crust base with visible layers of puff pastry. The top has a mix of orange vegetable slices, possibly squash, scattered unevenly with browned caramelized bits, small mushroom pieces, and melted light-colored cheese. Small sprigs of green herbs are sprinkled on top, along with bits of coarse salt. In the top right corner, a partial view of another white plate with more pieces of the dish and an orange vegetable piece is visible. A small green fabric is placed near the bottom left corner of the frame. photo taken with an iphone --ar 4:5 --v 7

Flavor Boosters

Drizzle a little balsamic glaze over slices just before serving to add a tangy sweetness that complements the butternut squash wonderfully. A dusting of freshly cracked pepper and a sprinkle of flaky sea salt bring out the savory mushrooms’ depth and olive oil’s richness. For a touch of creaminess, a dollop of ricotta or crème fraîche on the side is an absolute winner.

Perfect Pairings

This tart pairs beautifully with a crisp green salad dressed in lemon vinaigrette to cut through the richness. For drinks, a light white wine like Pinot Grigio or a dry rosé complements the herbs and cheese without overwhelming the flavors. Leftovers also make a fantastic sandwich filling or side to a warm bowl of soup.

Presentation Touches

Cut the tart into rustic squares or elegant triangles depending on your occasion. Serve on warm plates to keep it cozy longer. For gatherings, present on a wooden board lined with fresh herbs scattered around for extra visual charm. Leftover slices wrapped in parchment paper make a thoughtful homemade gift, especially during the holiday season.

Variations & Easy Swaps

Make it dairy-free by skipping the cheese or swapping with a plant-based alternative.
Boost flavor with a sprinkle of smoked paprika or red pepper flakes in the veggie topping.
Switch mushrooms for roasted chestnuts or caramelized Brussels sprouts for a twist.
Add cooked bacon or pancetta bits if you want a smoky, meaty kick.
Try fresh sage instead of rosemary for a slightly different herbaceous note.

Make-Ahead, Storage & Reheating

Make the rough puff pastry dough up to 48 hours in advance or freeze for up to 1 month.
Prepare the vegetable topping a day before and keep refrigerated; no need to warm before assembling.
Assemble the tart (through step 5) up to 24 hours ahead; cover and refrigerate until baking.
Store leftover tart covered in the fridge for up to 5 days—reheat in a 300°F oven for 10-15 minutes or microwave slices for quick warm-up.
Freeze baked tart slices up to 3 months between parchment paper sheets; thaw overnight in the fridge before reheating.

FAQs

Can I use store-bought frozen butternut squash?
Yes! Just thaw it fully before cooking with the other vegetables to ensure even sautéing.
What if I don’t like mushrooms?
No problem—you can increase the butternut squash amount or substitute another vegetable like roasted bell peppers or zucchini.
Is rough puff pastry necessary, or will regular puff pastry work?
Either works fine! Rough puff pastry adds extra flakiness if you make it from scratch, but store-bought puff pastry delivers great results with less effort.
Can I make this tart gluten free?
Yes, using a gluten-free puff pastry crust is a good option. Just ensure your pastry is sturdy enough to hold the filling.
How do I keep the crust from getting soggy?
Be sure to poke fork holes and chill the dough after shaping. Baking at a high temperature also helps the crust crisp up nicely.