Butternut Squash and Mushroom Puff Pastry Tart Recipe

If you’re craving a dish that’s both elegant and surprisingly easy to make, let me introduce you to my beloved Butternut Squash and Mushroom Puff Pastry Tart Recipe. This tart is a perfect balance of flaky, buttery pastry and the cozy, earthy flavors of roasted butternut squash and mushrooms—a combo that never fails to impress. Whether you’re serving it for a casual dinner or a special brunch, you’ll find that it’s as beautiful to look at as it is tasty to eat. Trust me, once you try this, it’ll become a go-to in your recipe collection!

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Ingredients You’ll Need

Getting the right ingredients means your Butternut Squash and Mushroom Puff Pastry Tart Recipe will have that perfectly balanced flavor and crisp pastry everyone raves about. Fresh herbs give it that special touch, while a good-quality parmesan cheese adds a salty, savory hit that brings everything together.

• Rough puff pastry or store-bought puff pastry: Store-bought is easy, but homemade rough puff brings extra flakiness and a personal touch if you have the time.
• Butternut squash: Peeled and sliced about 1/4 inch thick so it cooks evenly and softens nicely without turning mushy.
• Mushrooms: I prefer baby bella or cremini for their earthy depth, but button mushrooms work too.
• Onion: Sliced thinly for sweetness and to add subtle layers of flavor.
• Garlic: Minced fresh garlic gives a fragrant warmth that’s essential here.
• Olive oil: For sautéing, I like extra virgin for quality and flavor.
• Fresh thyme and rosemary: These herbs add that woodsy, autumn vibe—use dried if fresh isn’t available, just reduce quantity slightly.
• Salt, pepper, and nutmeg: Seasoning and a touch of nutmeg really elevate the filling.
• Parmesan cheese: Adds saltiness and pairs perfectly with the squash and mushrooms; I love using fresh-grated.
• Egg wash (egg + water or milk): Helps the pastry brown beautifully and get that glossy finish.

Variations

I love how adaptable this Butternut Squash and Mushroom Puff Pastry Tart Recipe is—you can make it your own based on what you’ve got in the kitchen or your dietary needs. Feel free to experiment with add-ins or swap ingredients to suit your taste.

• Add cheese variety: Sometimes I swap parmesan for goat cheese or ricotta for a creamier texture; they add a wonderful tang.
• Include other veggies: Roasted broccoli, caramelized leeks, or even chopped kale work beautifully if you want to mix up the filling.
• Make it vegan: Use dairy-free cheese alternatives and skip the egg wash—brushing with olive oil works great.
• Spice it up: Sprinkle a pinch of red pepper flakes when sautéing veggies for a subtle kick.

How to Make Butternut Squash and Mushroom Puff Pastry Tart Recipe

Step 1: Sauté the Butternut Squash and Mushrooms

Start by heating olive oil in a large skillet over low to medium heat. Toss in the sliced butternut squash and cook for about 5 minutes, stirring occasionally, so it starts to soften without browning too much. Then add mushrooms, onions, garlic, salt, pepper, thyme, rosemary, and just a pinch of nutmeg. Let everything cook together for another 5-6 minutes until the veggies are tender and fragrant. This step is key to developing the rich flavors that make this tart so special—resist the urge to rush! Once cooked, set the mixture aside to cool slightly while you prep your pastry.

Step 2: Prepare and Roll Out the Puff Pastry

Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper or a silicone mat. On a lightly floured surface, roll your puff pastry into a 10 x 16-inch rectangle. If you’re using store-bought sheets, here’s a little trick I discovered: overlap the edges of two sheets, pressing gently with your rolling pin. This “fuses” them into one larger sheet, perfect for your tart’s base. Transfer the dough to your prepared baking sheet, and if it loses shape a bit, just tweak it back into a neat rectangle. Fold over edges about half an inch and crimp all around with a fork—this seals the tart so it puffs up beautifully. If your kitchen’s warm and the dough feels too soft to work with, pop it in the fridge for 10 minutes to chill. This step really helps get crisp, flaky edges.

Step 3: Add the Toppings and Cheese

Brush the entire surface of your puff pastry, edges included, with the egg wash—this not only enhances browning but also adds a lovely shine. Next, poke holes all over the dough with a fork, just avoid the crimped edge—that little step prevents the base from puffing up too much, keeping it firm enough for the toppings to shine. Sprinkle about three-quarters of your parmesan cheese evenly across the tart, then carefully spoon the sautéed vegetable mixture on top, spreading it out evenly in a single layer. This layering is what makes the tart look gorgeous once baked!

Step 4: Bake and Finish with Cheese

Pop your tart into the preheated oven and bake for 30 minutes. The pastry will puff and turn golden, and those wonderful squash and mushroom aromas will start filling your kitchen. After 30 minutes, pull it out and sprinkle the remaining parmesan on top—this gives you those melty, golden cheese patches that everyone goes nuts over. Return the tart to the oven for another 5-8 minutes until the cheese is melted and bubbly. Remove from the oven and, if you like, garnish with flaky sea salt, extra pepper, and fresh herbs for a pop of color and flavor. Let it rest a few minutes before slicing—it’s best served warm or at room temp.

How to Serve Butternut Squash and Mushroom Puff Pastry Tart Recipe

Garnishes

I usually top the tart with a sprinkle of flaky sea salt right after it comes out of the oven—that little crunch of salt contrasts so nicely with the richness of the cheese and veggies. A few extra fresh thyme and rosemary leaves scattered over the top add freshness and make it look irresistible. If I’m feeling indulgent, I add a little extra parmesan right before serving—it melts slightly on the warm tart and is pure heaven.

Side Dishes

This tart stands beautifully on its own, but for a more substantial meal, I love pairing it with a simple mixed green salad dressed in lemon vinaigrette or a bowl of tomato soup for cozy, comforting vibes. Roasted Brussels sprouts or a light arugula salad with shaved parmesan are other favorites that complement the tart’s flavors perfectly.

Creative Ways to Present

For special occasions, I like to make mini versions of this tart in a muffin tin—perfect for parties or brunch spreads where people want bite-sized treats. You can also arrange the sliced tart on a large rustic wooden board with fresh herbs, nuts, and some crusty bread for an inviting, farm-to-table feel that really wows guests.

Make Ahead and Storage

Storing Leftovers

After enjoying the tart fresh, I wrap any leftovers tightly in plastic wrap or place them in an airtight container and pop them into the fridge. They’ll keep beautifully for up to 5 days. My family loves grabbing slices for a quick lunch or snack, and trust me, it tastes just as good chilled or at room temperature.

Freezing

I’ve found that this tart freezes well, especially if you freeze it before baking. Prepare the tart, then wrap it tightly in plastic wrap and foil before freezing. When you’re ready to eat, bake it straight from frozen, adding a few extra minutes to the baking time. This saves so much time on busy days or meal prepping for the week.

Reheating

For reheating, my favorite method is to cover the tart loosely with foil and bake it in the oven at 300°F (149°C) for 10-15 minutes. This gently warms it through without making the crust soggy. Microwaving works in a pinch, but you’ll lose some of the crispness, so if you have time, the oven method is worth it.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash and Mushroom Puff Pastry Tart Recipe turns out every single time. It’s one of those recipes that makes you feel like you put in a ton of effort, but honestly, it’s simple and forgiving. I remember the first time I made it for friends—everyone kept asking for seconds! You’ll appreciate how versatile it is too, perfect for cozy fall evenings, weekend brunches, or even an elegant appetizer at dinner parties. Give it a try—I promise it’ll steal your heart (and maybe your kitchen) just like it did mine.

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