Description
This Butternut Squash & Mushroom Tart is a savory, comforting dish featuring roasted butternut squash and sautéed mushrooms nestled in a flaky pastry crust. Perfect as a main course or an elegant appetizer, the tart combines earthy flavors and creamy textures with a hint of herbs and cheese for a delightful fall-inspired meal.
Ingredients
For the Pastry
- 1 sheet of puff pastry (about 8 oz), thawed
- 1 egg, beaten (for egg wash)
For the Filling
- 1 small butternut squash (about 2 lbs), peeled and diced into 1/2-inch cubes
- 8 oz cremini or button mushrooms, sliced
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup grated Gruyère or sharp cheddar cheese
- 2 tablespoons cream cheese or ricotta (optional, for creaminess)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Butternut Squash: Preheat oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25-30 minutes until tender and slightly caramelized. Remove and let cool.
- Sauté the Mushrooms and Onions: While the squash roasts, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 4 minutes. Add the garlic and thyme, stirring for 1 minute until fragrant. Add sliced mushrooms, season with salt and pepper, and sauté until mushrooms release moisture and become golden, about 6-8 minutes. Remove from heat and let cool slightly.
- Prepare the Pastry Base: Roll out the puff pastry on a baking sheet lined with parchment paper. Using a knife, lightly score a border about 1 inch from the edge to create a crust edge, being careful not to cut all the way through.
- Assemble the Tart: Spread cream cheese or ricotta evenly inside the pastry border if using. Then sprinkle half of the grated cheese over the base. Distribute the roasted butternut squash and sautéed mushroom mixture evenly over the tart. Top with the remaining grated cheese.
- Apply Egg Wash and Bake: Brush the edges of the pastry with the beaten egg to give it a nice golden finish. Bake in the preheated oven at 400°F (200°C) for 20-25 minutes or until the pastry is puffed, golden, and cooked through.
- Serve: Remove from the oven and let cool for 5 minutes. Garnish with fresh chopped parsley before slicing and serving warm or at room temperature.
Notes
- For deeper flavor, try adding a sprinkle of nutmeg or smoked paprika to the filling.
- To make this tart vegan, substitute puff pastry with a vegan-friendly brand, use plant-based cream cheese, and omit the cheese or use a vegan cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven to preserve crispiness.
- This tart can be served as a main dish alongside a fresh green salad or as an elegant appetizer.
