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Butternut Squash & Mushroom Puff Pastry Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 123 reviews
  • Author: Nora
  • Prep Time: 30 minutes
  • Cook Time: 38 minutes
  • Total Time: 1 hour 8 minutes
  • Yield: 12 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

This Butternut Squash & Mushroom Puff Pastry Tart is a delightful savory dish featuring tender, seasoned butternut squash and mushrooms layered on flaky puff pastry and topped with melted parmesan cheese. Perfect as an appetizer, light main, or savory snack, this tart combines earthy vegetables and fragrant herbs in a crispy golden crust that can be made with either homemade or store-bought puff pastry.

Ingredients

Scale

Pastry & Egg Wash

  • 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 (for egg wash)

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

Cheese & Garnish

  • 1 cup (120g) shredded parmesan cheese (divided)
  • Optional for garnish: flaky sea salt, additional pepper, extra cheese, more fresh thyme & rosemary

Instructions

  1. Prepare Pastry: If using homemade rough puff pastry, prepare through the second refrigeration stage. If using store-bought frozen puff pastry, ensure it is fully thawed. Keep the pastry cold in the refrigerator until ready to assemble.
  2. Cook 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. Continue cooking until all the vegetables are tender and soft, about 5-6 minutes. Remove from heat.
  3. Preheat Oven & Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  4. Roll Out Pastry: Lightly flour a work surface and rolling pin. Roll the pastry dough into a 10 by 16 inch rectangle. If using store-bought pastry sheets, layer one over the other and press together with the rolling pin to adhere, then roll out the combined dough to the 10×16 inch size. Transfer the dough carefully to the prepared baking sheet. If needed, reshape the dough into a neat rectangle by hand. Fold over a 1/2-inch edge all around and crimp down with a fork to seal the edges. Chill in the refrigerator for 10 minutes if the dough becomes too soft.
  5. Apply Egg Wash & Layer Cheese: Brush the entire surface of the pastry and edges with the beaten egg wash. Use a fork to prick holes all over the dough except for the crimped edge to prevent bubbling. Sprinkle 3/4 cup (about 95g) of shredded parmesan cheese evenly over the pastry.
  6. Add Vegetable Topping: Spoon the cooked vegetable mixture evenly over the cheese in a single layer as much as possible.
  7. Bake Tart: Place the tart in the preheated oven and bake for 30 minutes. After 30 minutes, remove from the oven and sprinkle the remaining cheese over the top. Return to the oven and bake an additional 5-8 minutes, until the cheese is melted and the pastry is golden brown.
  8. Finish & Serve: Remove from oven and garnish if desired with flaky sea salt, extra pepper, more cheese, and fresh thyme or rosemary. Slice and serve warm or at room temperature.
  9. Storage: Store leftover tart covered in the refrigerator for up to 5 days. To reheat, microwave or cover and bake in a 300°F (149°C) oven for 10-15 minutes until warmed through.

Notes

  • This savory tart uses either homemade or store-bought puff pastry for convenience and excellent flaky texture.
  • Fresh herbs like thyme and rosemary elevate the flavors but dried can be substituted in a pinch.
  • The tart is delicious served warm or at room temperature, making it perfect for entertaining or meal prep.
  • Store leftovers refrigerated for up to 5 days and reheat gently to preserve pastry texture.
  • Feel free to garnish with extra parmesan cheese and flaky sea salt for added flavor and presentation.

Nutrition

  • Serving Size: 1 slice (1/12 of tart)
  • Calories: 220
  • Sugar: 3g
  • Sodium: 280mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 35mg

Find it online: https://littlespoonbites.com/butternut-squash-and-mushroom-puff-pastry-tart-recipe/