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Butternut Squash and Mushroom Puff Pastry Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 105 reviews
  • Author: Mia
  • Prep Time: 30 minutes
  • Cook Time: 38 minutes
  • Total Time: 1 hour 8 minutes
  • Yield: 12 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Butternut Squash & Mushroom Puff Pastry Tart is a savory and elegant dish perfect for any occasion. Featuring a flaky homemade or store-bought puff pastry base topped with tender butternut squash, sautéed mushrooms, onions, garlic, aromatic herbs, and melted Parmesan cheese, this tart offers a delightful blend of flavors and textures. It can be served warm or at room temperature, making it versatile for family meals or entertaining guests.

Ingredients

Scale

Pastry and 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 (egg wash)

Vegetable Topping

  • 1 Tablespoon (15ml) olive oil
  • 2 cups (about 270g) peeled & sliced butternut squash (1/4 inch slices)
  • 1 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 and Garnish

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

Instructions

  1. Prepare Pastry: Prepare homemade rough puff pastry dough through the second refrigeration step, or if using store-bought frozen puff pastry, make sure it is fully thawed. Keep the dough refrigerated until ready to roll out at step 4.
  2. Sauté Vegetables: Heat the olive oil in a large skillet over low to medium heat. Add the butternut squash slices and cook, stirring occasionally, for about 5 minutes. Then add the mushrooms, sliced onion, minced garlic, salt, pepper, fresh thyme, rosemary, and nutmeg. Continue cooking until the vegetables are soft and fragrant, about 5 to 6 more minutes. Remove from heat and set aside.
  3. Preheat Oven and 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: On a lightly floured surface, roll the puff pastry into a 10 by 16 inch rectangle. If using store-bought sheets, place one sheet on top of the other and roll together to adhere, then roll out to the rectangle size. Transfer the dough carefully to the prepared baking sheet. If the dough loses shape, reshape it by hand into a rectangle. Fold over a 1/2 inch edge around the entire tart and crimp down the edges using a fork. Chill the dough in the refrigerator for 10 minutes if needed to firm it up for easier crimping.
  5. Apply Egg Wash and Cheese: Brush the entire surface of the puff pastry, including the edges, with the egg wash. Use a fork to poke holes all over the dough inside the crimped edges. Sprinkle 3/4 cup (approximately 95g) of shredded Parmesan cheese evenly over the pastry.
  6. Add Vegetable Topping: Spoon the sautéed vegetable mixture over the cheese, spreading it out in a single even layer as best as possible.
  7. Bake Tart: Bake the tart in the preheated oven for 30 minutes. Remove from the oven and sprinkle the remaining 1/4 cup (about 25g) Parmesan cheese evenly over the top. Return the tart to the oven and bake for an additional 5 to 8 minutes, or until the cheese is melted and the pastry is golden brown.
  8. Garnish and Serve: Remove the tart from the oven and, if desired, garnish with flaky sea salt, a sprinkle of black pepper, extra cheese, and fresh herbs like thyme and rosemary. Slice and serve warm or at room temperature.
  9. Storage: Cover and refrigerate any leftovers for up to 5 days. Reheat by microwaving or by baking covered in a 300°F (149°C) oven for 10 to 15 minutes.

Notes

  • Chilling the pastry dough after crimping helps maintain the tart shape and improves texture.
  • If you can’t find fresh herbs, dried thyme and rosemary can be used, just reduce the quantities by half.
  • For a vegetarian version, ensure Parmesan cheese used is made without animal rennet.
  • Make sure the puff pastry is well chilled before baking to achieve a crisp and flaky crust.
  • This tart can be served as a main dish for a light meal or as an appetizer sliced into smaller pieces.

Nutrition

  • Serving Size: 1 slice (1/12th of tart)
  • Calories: 250 kcal
  • Sugar: 3 g
  • Sodium: 220 mg
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 35 mg

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