Butternut Squash & Mushroom Puff Pastry Tart Recipe

Let me share with you a fan-freaking-tastic recipe that’s become one of my absolute favorites to make for cozy nights or special gatherings: the Butternut Squash & Mushroom Puff Pastry Tart Recipe. With its crispy, flaky puff pastry crust layered with sweet roasted butternut squash, earthy mushrooms, and a delicious sprinkle of parmesan, it’s as stunning to look at as it is to eat. Trust me, once you try this, you’ll be hooked — and I can’t wait for you to give it a whirl!

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Ingredients You’ll Need

I love how these ingredients play off each other: the nuttiness of the squash, the umami-packed mushrooms, and the rich parmesan bring harmony to every bite. Plus, a quick tip—make sure to pick fresh herbs and use either homemade or good quality store-bought puff pastry for the best results.

• Rough puff pastry: If you’re short on time, store-bought works perfectly; homemade gives you that extra buttery crisp I adore.
• Egg wash: This gives the pastry that gorgeous golden color and that irresistible shine.
• Olive oil: Use good quality extra virgin olive oil for a subtle fruity flavor that complements veggies beautifully.
• Butternut squash: Peeled and sliced about 1/4 inch thick for quick cooking and tenderness.
• Mushrooms: I like a mix of button and cremini, but any mushrooms you enjoy will work.
• Onion: Thinly sliced—it brings sweetness and depth to balance the squash.
• Garlic cloves: Minced for that classic savory punch.
• Salt & pepper: Simple seasonings that make all the flavors pop.
• Fresh thyme and rosemary: These herbs add that earthy, piney aroma that’s just perfect.
• Ground nutmeg: Just a pinch adds warmth and rounds out the flavor beautifully.
• Parmesan cheese: Shredded right before use—this cheese brings a salty, nutty richness.
• Optional garnishes: Flaky sea salt, pepper, extra herbs, or more cheese to dress it up.

Variations

I love playing around with this Butternut Squash & Mushroom Puff Pastry Tart Recipe — it’s a simple canvas that welcomes your favorite tweaks and twists, whether you’re catering to different diets or simply switching up flavors.

• Cheese swap: I’ve tried Gruyère or goat cheese instead of parmesan, and it adds a lovely tangy richness.
• Herbs: If you don’t have fresh rosemary or thyme, dried herbs work great; just reduce quantities by half.
• Veggie swap: Sometimes I toss in caramelized leeks or roasted bell peppers for a sweeter touch.
• Make it vegan: Skip the egg wash and parmesan, and use a plant-based cheese alternative for a vegan-friendly tart.

How to Make Butternut Squash & Mushroom Puff Pastry Tart Recipe

Step 1: Prepare the Veggie Topping

Start by heating the olive oil over low to medium heat in a large skillet. Add the sliced butternut squash and cook for about 5 minutes, stirring occasionally so it softens but doesn’t brown too quickly. Then, toss in the mushrooms, onion, garlic, salt, pepper, fresh thyme, rosemary, and a pinch of nutmeg. Cook everything together for another 5 to 6 minutes until the veggies are soft and fragrant. This step builds the flavor base, so don’t rush—it’s worth the patience!

Step 2: Roll Out the Puff Pastry

While the veggies are cooking, preheat your oven to 400°F (204°C). On a lightly floured surface, roll out your puff pastry into a 10 by 16-inch rectangle. If you’re using store-bought sheets, place one sheet over the other and gently press with your rolling pin to stick them together, then roll out gently. Transfer the dough carefully to a baking sheet lined with parchment paper. If the edges get a bit wonky, reshape them by hand — this tart doesn’t need to be perfect! Fold over a 1/2 inch edge and crimp with a fork. Pro tip: if the dough softens too much, pop it in the fridge for 10 minutes to chill and firm up before baking.

Step 3: Build and Bake the Tart

Brush the entire surface and edges of the pastry with egg wash — this little step makes the crust that gorgeous golden shade we all love. Use a fork to poke holes (not on the crimped edge though!) to prevent unwanted puffing. Sprinkle about 3/4 cup of shredded parmesan evenly across the base, then spoon your cooked veggie mixture on top, spreading it out into a single layer. Bake the tart for 30 minutes, until the pastry is puffed and just starting to turn golden.

Step 4: Final Cheesy Finish and Garnish

Take the tart out of the oven and sprinkle the remaining cheese all over the top. Pop it back in for 5 to 8 minutes more, until the cheese melts and the pastry reaches a delightful golden brown. Once out of the oven, sprinkle with flaky sea salt, a pinch of freshly ground black pepper, and extra herbs if you like. Slice it up while warm or at room temperature and watch your friends and family go crazy for this gorgeous dish!

How to Serve Butternut Squash & Mushroom Puff Pastry Tart Recipe

Garnishes

I often finish the tart with flaky sea salt and a good grind of black pepper—that little crunch and burst of seasoning at the end makes a big difference. Sometimes, I’ll add a sprinkle of extra fresh thyme or rosemary to brighten the flavors and add a lovely herbal scent. If I’m feeling indulgent, a quick dusting of extra parmesan right before serving elevates it even more.

Side Dishes

My go-to side dishes with this tart are simple and fresh: a crisp green salad with lemon vinaigrette or roasted Brussels sprouts with garlic. Both provide a nice contrast in texture and complement the warm, cheesy tart perfectly. When I’m serving a heartier meal, I sometimes add a bowl of soup—like roasted tomato or butternut squash soup—to keep with the comforting fall vibes.

Creative Ways to Present

For special occasions, I like to make mini tarts using store-bought puff pastry cut into smaller rectangles or circles. They’re perfect for parties or appetizers. You can also jazz it up by arranging the veggies in pretty patterns or layering thin ribbons of squash for an elegant look. Serving on a wooden board with fresh herbs scattered around makes for a rustic, inviting presentation that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover tart tightly with plastic wrap or pop it in an airtight container in the fridge. It keeps beautifully for up to five days—making it a great option to enjoy over several meals without losing flavor or texture.

Freezing

Freezing already baked tart isn’t my personal favorite because puff pastry can lose its crispness, but you can absolutely freeze the baked veggies separately or freeze the tart unbaked (assembled) wrapped tightly in plastic and foil. When ready, bake straight from frozen—just add extra time and watch for that golden color.

Reheating

To reheat, I gently warm slices in a 300°F (149°C) oven for 10-15 minutes covered with foil to avoid drying out, then finish uncovered to re-crisp the edges. Avoid microwaving when possible because it can make the pastry soggy, but if you must, a quick zap followed by a minute or two in a hot pan helps revive some crunch.

FAQs

Final Thoughts

This Butternut Squash & Mushroom Puff Pastry Tart Recipe has become a staple in my kitchen because it’s elegant enough to serve guests, but so easy and forgiving that it feels like a cozy weeknight treat. The way the flavors come together, with warm squash, earthy mushrooms, fresh herbs, and that flaky pastry, never fails to delight. I hope you enjoy making it as much as I do — feel free to customize, experiment, and share it around your table. Happy baking!

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