Butternut Squash & Mushroom Tart Recipe
A savory and comforting Butternut Squash & Mushroom Tart featuring a flaky puff pastry crust topped with tender butternut squash, sautéed mushrooms, aromatic herbs, and melted Parmesan cheese. Perfect as a warm appetizer, side dish, or light main course, this tart combines rich flavors and crisp textures for a delightful seasonal treat.
- Prep Time: 25 minutes
- Cook Time: 43 minutes
- Total Time: 1 hour 8 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 (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
- Prepare Dough: Prepare homemade rough puff pastry dough through the second refrigeration step or ensure store-bought frozen puff pastry is fully thawed. Keep the dough refrigerated until ready to use.
- Cook Topping: Heat olive oil over low-medium heat in a large skillet. Add butternut squash and cook for 5 minutes, stirring occasionally. Add mushrooms, onion, garlic, salt, black pepper, thyme, rosemary, and nutmeg. Cook until vegetables are soft, about 5 to 6 minutes, then remove from heat.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- Roll Dough: On a lightly floured surface, roll the pastry dough into a 10×16-inch rectangle using a floured rolling pin. If using store-bought dough, overlap one sheet’s edge over the other and roll together. Transfer dough carefully to the lined baking sheet. Fold over a 1/2 inch edge around the perimeter and crimp edges with a fork. Chill in the refrigerator for 10 minutes if dough softens.
- Apply Egg Wash and Assemble: Brush egg wash over the entire pastry, including edges. Poke holes all over the dough (except crimped edges) using a fork. Sprinkle 3/4 cup (95g) shredded Parmesan cheese evenly over the dough. Spread the cooked vegetable topping over the cheese in a single layer.
- Bake Tart: Bake the tart in the preheated oven for 30 minutes. Remove from oven, sprinkle remaining cheese on top, and bake for an additional 5 to 8 minutes until cheese melts and pastry is golden brown.
- Garnish and Serve: Remove tart from oven and optionally garnish with flaky sea salt, extra black pepper, additional cheese, and fresh herbs. Slice and serve warm or at room temperature.
- Storage: Store leftover tart covered in the refrigerator for up to 5 days. Reheat in the microwave or bake covered in a 300°F (149°C) oven for 10 to 15 minutes before serving.
Notes
- Make Ahead: Homemade dough can be prepared up to 48 hours in advance or frozen for up to 1 month. The vegetable topping can be cooked and refrigerated for up to 1 day ahead of assembly.
- Freezing: Freeze baked and cooled tart slices between parchment paper for up to 3 months. Thaw in the refrigerator and reheat in a 300°F (149°C) oven for 10 to 15 minutes covered.
- Toppings: Use any preferred mushroom variety or omit mushrooms to increase butternut squash. Substitute Parmesan cheese with goat cheese, white cheddar, or Gruyère for different flavors.
- Frozen Butternut Squash: If using frozen, thaw first and cook with oil and vegetables until soft, about 5 to 6 minutes.
- Crimp Edges: Keep pastry cold to make crimping edges easier and prevent dough shrinkage during baking.