Description
This Butternut Squash & Mushroom Puff Pastry Tart is a delightful savory dish combining tender roasted butternut squash, sautéed mushrooms, aromatic herbs, and rich Parmesan cheese on a flaky puff pastry crust. Perfect as an elegant appetizer or a light main course, this tart balances earthy flavors with a crisp, golden-brown pastry for a comforting yet sophisticated meal.
Ingredients
Scale
Puff Pastry
- 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
Vegetable 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 Garnish
- Flaky sea salt
- Pepper
- More cheese
- More fresh thyme & rosemary
Instructions
- Prepare the pastry: If making homemade rough puff pastry, prepare dough through the second refrigeration step. If using store-bought puff pastry, ensure it is fully thawed. Keep the dough refrigerated until ready to roll out.
- Sauté the vegetables: 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, pepper, thyme, rosemary, and nutmeg. Cook until the vegetables soften, about 5 to 6 minutes. Remove from heat and set aside.
- Preheat the oven: Set oven temperature to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Roll out the pastry: On a lightly floured surface, roll the pastry dough into a 10×16-inch rectangle. If using store-bought sheets, place one sheet’s edge over the other to join them, then roll. Transfer the dough carefully to the lined baking sheet, reshape if necessary. Fold over a 1/2-inch edge and crimp it down with a fork. Chill the dough in the refrigerator for 10 minutes if it has warmed up to maintain shape.
- Prepare the tart base: Brush the entire surface of the puff pastry, including the edges, with the prepared egg wash. Use a fork to prick holes all over the dough, avoiding the crimped edges to prevent puffing up unevenly. Sprinkle 3/4 cup (approximately 95g) of shredded Parmesan cheese evenly over the surface.
- Add the topping: Spoon the sautéed vegetable mixture evenly over the cheese layer, spreading into a single layer as much as possible.
- Bake the tart: Place the tart in the preheated oven and bake for 30 minutes. Remove from the oven and sprinkle the remaining 1/4 cup (about 25g) of Parmesan cheese over the top. Return to oven and bake for an additional 5 to 8 minutes until the cheese melts and the pastry turns golden brown.
- Garnish and serve: Remove from oven and optionally garnish with flaky sea salt, additional pepper, fresh herbs, and extra cheese if desired. Slice the tart and serve warm or at room temperature.
- Storage and reheating: Cover and refrigerate leftovers for up to 5 days. Reheat by microwaving or baking covered at 300°F (149°C) for 10 to 15 minutes until warmed through.
Notes
- This tart recipe can be made with either homemade rough puff pastry or store-bought frozen puff pastry for convenience.
- The combination of butternut squash, mushrooms, and fresh herbs with Parmesan cheese offers a well-balanced savory flavor.
- Crimping the puff pastry edges well and keeping the dough cold helps maintain the tart’s shape and creates a lovely crust.
- Feel free to garnish with extra flaky sea salt, fresh herbs, or more cheese for added flavor and visual appeal.
- Leftovers store well and can be quickly reheated for a delicious second serving.
Nutrition
- Serving Size: 1 slice (1/12 of tart)
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg
