Name: Butternut Squash & Mushroom Puff Pastry Tart Recipe
Prep time: 30 min
Cook time: 38 min
Total time: 1 h 8 min
Cuisine: American
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; Flaky sea salt; Pepper; More cheese; More fresh thyme & rosemary

If you’re looking for a cozy yet impressive dish to add some autumn vibes to your table, I have the perfect treat for you. This Butternut Squash & Mushroom Puff Pastry Tart Recipe is absolutely fan-freaking-tastic—rich, flavorful, and surprisingly easy to pull together. When I first tried this, I was blown away by how the sweet squash and earthy mushrooms pair with flaky puff pastry and savory parmesan. Stick around, because I’m going to walk you through it step-by-step so you nail it at home just like I do.

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Why You’ll Love This Recipe

Effortless Elegance: You get an impressive, bakery-quality tart without the fuss or fancy techniques.
Perfect Autumn Flavors: The sweet butternut squash marries beautifully with savory mushrooms and herbs.
Versatile for Any Meal: Works as a hearty appetizer, light lunch, or a stunning side for dinner parties.
Make-Ahead Friendly: You can prep it in advance, making your hosting stress-free and breezy.

The image shows close-up pieces of a flaky, layered pastry tart with a golden-brown crust. The top layer has soft, orange slices of roasted apricot scattered evenly, with small bits of browned nuts embedded in the flaky dough underneath. The base looks light and crisp with a few herbs like thyme for garnish. The tart pieces are placed on a sheet with a white marbled texture visible in the background. The textures emphasize the layers of the crisp dough and the soft, juicy apricot slices. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

One of the things I adore about this Butternut Squash & Mushroom Puff Pastry Tart Recipe is how simply the ingredients come together to create layers of flavor and gorgeous textures. Plus, these ingredients are super easy to find in any grocery store, and feeling confident about your shopping list makes all the difference.

Rough puff pastry or store-bought puff pastry: If you have time, homemade rough puff adds a wonderful flakiness, but store-bought works just fine and saves tons of time.
Egg wash: A simple beaten egg with water or milk to brush on the pastry, giving it that beautiful golden shine.
Olive oil: Needed for sautéing the vegetables; extra virgin olive oil adds a nice depth but regular olive oil is fine too.
Butternut squash: Peeled and sliced thin so it cooks evenly and becomes tender but not mushy.
Mushrooms: I like a mix of button and cremini for an earthy flavor, but you can use whatever you love or have on hand.
Onion: Adds sweetness and a touch of bite to contrast the squash.
Garlic: Minced fresh garlic gives that necessary warmth and aroma that just lifts the whole tart.
Salt and black pepper: Basic seasoning—don’t skimp because it really brings the flavors alive.
Fresh thyme and rosemary: These herbs infuse the tart with a woodsy, fragrant note that feels quintessentially cozy.
Nutmeg: Just a pinch enhances the butternut squash’s sweetness without overpowering.
Parmesan cheese: Shredded and layered into the tart for that salty, nutty punch everyone raves about.
Optional garnish: Flaky sea salt, extra herbs or cheese for that final wow factor.

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

Variations

I love making this Butternut Squash & Mushroom Puff Pastry Tart Recipe my own by playing around with herbs and toppings—it really lets you showcase what you have in your kitchen and suits your taste. Don’t be afraid to experiment!

Adding cheese varieties: Sometimes I swap parmesan for gruyère or fontina to create a creamier, meltier texture—your family goes nuts for the gooey goodness.
Herb swaps: When fresh herbs aren’t available, a sprinkle of sage or oregano also works well and gives the tart a slightly different aroma.
Vegetable alternatives: I’ve made this with roasted sweet potatoes instead of butternut squash, which adds a caramelized sweetness that’s just divine.
Vegan version: Skip the parmesan and egg wash and use a plant-based cheese and a light brush of olive oil for a cruelty-free option that still tastes amazing.

How to Make Butternut Squash & Mushroom Puff Pastry Tart Recipe

Step 1: Cook and soften the veggies

Start by warming olive oil in a skillet over low to medium heat. I like to add the butternut squash first and cook it gently for about 5 minutes, stirring now and then—this helps it begin to soften without getting mushy. Then toss in your mushrooms, sliced onion, and minced garlic along with salt, pepper, fresh thyme, rosemary, and that pinch of nutmeg. Cook everything together until the veggies are tender and aromatic, about 5 to 6 minutes. This step is crucial because it ensures your topping isn’t soggy and has maximum flavor depth.

Step 2: Prepare the puff pastry base

While your veggies are cooking, preheat your oven to 400°F (204°C) and line a baking sheet with parchment or a silicone mat. Roll out your puff pastry dough on a lightly floured surface to a 10×16 inch rectangle. A neat trick if you’re using store-bought sheets is to overlap the edges slightly and roll them together gently to create one big sheet. Transfer your pastry carefully to your prepared baking sheet—don’t worry if it loses a bit of shape; you can reshape it with your hands. Then fold over about half an inch of the edge and crimp with a fork; this keeps all your goodies on the tart and looks charmingly rustic. If the dough feels too soft or warm, pop it into the fridge for 10 minutes to firm up—it’s a game-changer for easy handling.

Step 3: Assemble and bake your tart

Brush the entire surface and edges of your puff pastry with the egg wash—this is what gives you that gorgeous golden color and a subtle sheen that’ll make anyone swoon. Then use a fork to poke holes all over the main pastry area (but not the crimped border); this lets steam escape so your tart bakes perfectly without puffing up unevenly. Sprinkle three-quarters of your parmesan cheese over the pastry, then layer your vegetable mixture evenly on top. Pop it in the oven and bake for 30 minutes. Once that’s done, pull it out and sprinkle the remaining cheese on top before returning it to the oven for another 5 to 8 minutes—to get that melty, slightly crisp cheese topping that really seals the deal.

Step 4: Garnish, slice, and enjoy!

When you take your tart out of the oven, resist the urge to dive in immediately. Give it a few minutes to cool slightly, then if you want, scatter some flaky sea salt, extra pepper, herbs, or more parmesan on top for an extra-special finish. Slice it up, serve warm or at room temp, and watch your family and friends go crazy for this beautiful savory tart.

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Pro Tips for Making Butternut Squash & Mushroom Puff Pastry Tart Recipe

Keep Your Pastry Cold: Puff pastry is temperamental—handle it quickly and chill whenever it gets too soft to keep those layers flaky and crisp.
Don’t Overcrowd the Veggies: Cook the vegetables in batches if needed to avoid steaming and get that nice caramelization for extra flavor.
Use a Sharp Knife to Slice: Once baked, a serrated knife works best to slice the tart cleanly without squashing the delicate pastry.
Avoid Soggy Tart Bottoms: Pre-cooking the squash and mushrooms not only amps up flavor but also ensures the pastry doesn’t get soggy from vegetable moisture.

How to Serve Butternut Squash & Mushroom Puff Pastry Tart Recipe

A rectangular pizza with a golden brown crust that is slightly puffy and flaky around the edges, sitting on a baking sheet lined with light brown parchment paper. The top layer has a mix of bright orange roasted pumpkin slices and dark brown mushrooms scattered evenly across the surface. Underneath, there is a layer of melted white cheese that is slightly bubbly and covers almost the entire pizza. The base is a light beige dough that looks soft yet crisp. Small green herb bits are sprinkled lightly over the top. The photo is taken on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish this tart with a sprinkle of flaky sea salt and a few fresh thyme or rosemary leaves right out of my garden. It adds such a fresh, herbal brightness that contrasts beautifully with the richness of the cheese and buttery crust. A light drizzle of good-quality olive oil just before serving is a little trick I discovered that makes each slice feel extra special.

Side Dishes

For a brunch or lunch spread, I pair this tart with a crisp green salad dressed in lemon vinaigrette—it cuts through the richness perfectly. For dinner, roasted root vegetables or a simple bowl of soup, like butternut squash or tomato basil, make it a heartier meal. And hey, a glass of your favorite white wine or a sparkling water with lemon wouldn’t hurt either!

Creative Ways to Present

When I’ve hosted fall gatherings, I’ve served this tart as individual-sized squares on wooden boards with small herb sprigs for a rustic vibe. Another fun idea is to make mini tartlets using the same filling and dough—perfect for cocktail parties or when you want bite-sized appetizers. It really elevates the look and makes your guests feel extra special.

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers, I let the tart cool completely before covering it tightly with plastic wrap or putting it in an airtight container. It keeps well in the fridge for up to 5 days, making it perfect for quick lunches or light dinners during the week. Just know the flavors meld and develop even more after a day or two—it’s like magic!

Freezing

I’ve frozen this tart successfully by wrapping it tightly in foil and placing it in a freezer-safe container. Just thaw overnight in the fridge before reheating. Note that the texture is best when eaten within 1-2 months, as puff pastry can lose some of its puffiness over time. But for last-minute meals, it’s a lifesaver!

Reheating

I prefer reheating leftovers in the oven at 300°F (149°C) for 10-15 minutes to restore that crispness and warmth without drying it out. Microwaving works in a pinch but be warned it can make the pastry a bit soggy—if you do microwave, try to crisp it up in a hot skillet for a minute afterward.

FAQs

Can I use frozen butternut squash for this tart?

While fresh butternut squash is ideal for the best texture and flavor, you can use frozen if you thaw it well and pat it dry to remove excess moisture before cooking. This helps prevent sogginess in your tart.
Is it better to make my own rough puff pastry or buy frozen?

Making rough puff pastry at home adds a lovely homemade touch and delicious flakiness but takes time and effort. Store-bought thawed puff pastry is a fantastic shortcut that still delivers great results, especially for busy cooks.
Can I make this tart vegan?

Absolutely! Substitute the parmesan with a plant-based cheese or nutritional yeast and skip the egg wash, brushing olive oil on the pastry instead. Choose a vegan puff pastry to keep the tart cruelty-free.
How do I prevent the puff pastry from getting soggy?

Pre-cooking the vegetables to remove excess moisture and poking holes in the pastry before baking are key steps I always follow to keep the crust crisp and flaky.

Final Thoughts

I absolutely love how this Butternut Squash & Mushroom Puff Pastry Tart Recipe fills my home with cozy aromas and delights everyone at the table. It feels fancy enough for guests but is actually super simple to make, which is a win-win in my book. If you’ve never tried pairing puff pastry with roasted squash and mushrooms, you’re in for a serious treat—you’ll want to keep this in your regular rotation like I do. So grab your rolling pin, prep that veggie filling, and let’s get baking—your next favorite tart is just minutes away!