Name: Butternut Squash & Mushroom Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegetarian
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 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, additional pepper, more cheese, extra fresh thyme & rosemary

There’s something about the combination of roasted butternut squash and earthy mushrooms that just screams cozy, fall-inspired comfort—but elevated. This tart is buttery, flaky, cheesy, and herbaceous all at once. Picture crisp puff pastry rising in the oven, golden edges catching your eye, while the sweet aroma of squash mingles with nutty Parmesan and fragrant rosemary. Trust me, your kitchen will smell irresistible, and everyone around will be hovering, forks at the ready.

This isn’t just a tart; it’s a statement. Perfect for brunch, lunch, dinner, or even a fancy appetizer at a gathering. It’s approachable, yet impressive—a dish that will make you look like a pastry pro without hours of labor. And the flavors? Pure magic.

Recipe Origin

This recipe draws inspiration from classic French tarts and modern seasonal cooking. Butternut squash, mushrooms, and Parmesan are a dream trio, and the rough puff pastry gives it a rustic yet refined look. It’s the kind of dish that works beautifully for a weekend brunch, a cozy dinner, or even as part of a festive spread. The balance of creamy, nutty, sweet, and savory flavors makes it unforgettable.

Kitchen Tools You’ll Need

Rolling pin (if making your own rough puff pastry)
Baking sheet or tart pan
Large sauté pan for roasting vegetables
Wooden spoon or spatula
Knife and cutting board
Measuring cups and spoons
Pastry brush for egg wash

Why You’ll Love Butternut Squash & Mushroom Tart

Flavor Explosion: Each bite has layers of roasted sweetness, earthy mushrooms, aromatic herbs, and sharp, nutty Parmesan.

Impressively Easy: Using store-bought puff pastry makes this elegant tart accessible even on busy days.

Customizable: Swap herbs, add caramelized onions, or sprinkle with extra cheese to make it your own.

Vegetarian-Friendly: A hearty, satisfying dish that doesn’t need meat to shine.

Beautiful Presentation: This tart looks gorgeous on a platter—perfect for entertaining or a cozy dinner at home.

Chef’s Pro Tips for Perfect Results

Roast Vegetables First: Lightly sautéing the squash, mushrooms, and onion enhances flavor and reduces excess moisture.
Even Slices: Slice the butternut squash uniformly so everything cooks evenly.
Don’t Skimp on Herbs: Fresh thyme and rosemary add incredible aroma and flavor.
Egg Wash Magic: Brush the puff pastry edges with egg wash for a golden, glossy finish.
Optional Garnishes: Flaky sea salt or extra Parmesan at the end adds a professional touch.

Ingredients in Butternut Squash & Mushroom Tart

Dough
Homemade rough puff pastry or store-bought frozen puff pastry
Egg wash (egg beaten with water or milk)

Topping
Olive Oil
Butternut Squash, peeled & sliced
Mushrooms, sliced or roughly chopped
Onion, sliced
Garlic, minced
Salt
Freshly Ground Black Pepper
Thyme, fresh leaves or dried
Rosemary, chopped fresh or dried
Ground Nutmeg
Parmesan Cheese, shredded

Optional Garnish
Flaky Sea Salt
Additional Pepper
More Cheese
Extra Fresh Thyme & Rosemary

Instructions

Prepare the Puff Pastry: If using homemade rough puff, roll it out to the desired thickness. If store-bought, thaw according to package instructions. Place it on a parchment-lined baking sheet or tart pan. Brush the edges with egg wash.

Sauté the Vegetables: Heat olive oil in a skillet. Add butternut squash slices, mushrooms, onions, and garlic. Season with salt, pepper, thyme, rosemary, and a pinch of nutmeg. Cook until just tender and fragrant.

Assemble the Tart: Spread the cooked vegetables evenly over the puff pastry, leaving a border around the edges. Sprinkle shredded Parmesan over the top for a cheesy finish.

Bake to Golden Perfection: Preheat the oven to 400°F (200°C). Bake the tart for 25–30 minutes, until the pastry is puffed and golden and the cheese has melted.

Finishing Touches: Let the tart cool for a few minutes. Garnish with flaky sea salt, extra herbs, or more cheese if desired. Slice and serve warm.

Nutrition Facts

Servings: 4–6
Calories per serving: Approximately 350–400
Prep Time: 20 minutes (plus roasting time)
Cook Time: 30 minutes
Total Time: 50 minutes

How to Serve Butternut Squash & Mushroom Tart

Salads: A crisp green salad with vinaigrette pairs beautifully.
Soups: Serve alongside a creamy tomato or butternut squash soup for a comforting combo.
Brunch Spread: Add to a brunch table with fresh fruit, quiche, and pastries.
Wine Pairing: A light white wine like Chardonnay or a soft red like Pinot Noir complements the flavors.
As a Standalone: Hearty enough to enjoy on its own, especially with a drizzle of olive oil or balsamic glaze.

Make-Ahead and Storage Tips

Prep Ahead: Sauté vegetables and prepare pastry ahead of time. Assemble just before baking.
Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven.
Freezer-Friendly: Freeze the assembled tart (before baking) for up to 1 month. Bake from frozen with a few extra minutes.
Double the Batch: Works well for larger gatherings or meal prep.

Variations to Try

Cheese Swap: Try Gruyère, Fontina, or a mix of Italian cheeses.
Add Greens: Spinach or kale can be layered in for extra nutrition.
Sweet & Savory: Drizzle with honey or balsamic glaze before serving.
Spicy Twist: Add a pinch of red pepper flakes to the vegetables.

Additional Tips

Use Seasonal Produce: Butternut squash is ideal in fall and winter, but sweet potato works as a substitute.
Crispier Edges: Bake on a preheated baking sheet for extra crispness on the bottom.
Layer Evenly: Distribute vegetables and cheese evenly to avoid soggy spots.

FAQ Section

Q1: Can I use store-bought puff pastry?
A1: Yes! It saves time and works perfectly for this tart.

Q2: Can I make this tart vegan?
A2: Absolutely. Substitute cheese with vegan alternatives and use a plant-based egg wash or milk.

Q3: Can I prepare the vegetables ahead of time?
A3: Yes, sauté them in advance and store in the fridge until ready to assemble.

Q4: Can I make mini tarts?
A4: Definitely! Use muffin tins or small tart pans for individual portions.

Q5: How do I prevent soggy pastry?
A5: Pre-cook the vegetables slightly and leave a border around the pastry edges for crispiness.

Q6: Can I freeze the tart after baking?
A6: Yes, but texture is best when frozen before baking. Reheat in the oven for optimal results.

Q7: Can I add other vegetables?
A7: Yes! Bell peppers, zucchini, or spinach all work beautifully.

Q8: Can I prepare this for a dinner party?
A8: Absolutely! Assemble the tart in advance and bake right before serving.

Q9: How do I reheat leftovers?
A9: Reheat in the oven at 350°F for 10–15 minutes to maintain crispiness.

Q10: Can I use dried herbs instead of fresh?
A10: Yes, just reduce the quantity by half for dried herbs.

Conclusion

Butternut Squash & Mushroom Tart is a show-stopping dish that combines buttery puff pastry, sweet roasted squash, earthy mushrooms, aromatic herbs, and gooey Parmesan. It’s elegant enough to impress guests but easy enough for a cozy weeknight. Whether you serve it for brunch, lunch, dinner, or a festive gathering, it’s guaranteed to become a favorite. Roll up your sleeves, embrace the seasonal flavors, and enjoy each flaky, cheesy, vegetable-packed bite—you’ll be proud you made it!

Butternut Squash & Mushroom Tart