Description
This Butternut Squash & Mushroom Tart is a savory, autumn-inspired treat with a flaky puff pastry base, tender roasted squash, earthy mushrooms, and aromatic herbs. Topped with Parmesan cheese and optional garnishes, it’s perfect for brunch, dinner, or entertaining guests.
Ingredients
Scale
Dough:
- 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
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
- 1 cup (120g) shredded Parmesan cheese
- Optional garnish: flaky sea salt, additional pepper, more cheese, extra fresh thyme & rosemary
Instructions
- Preheat oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface and transfer to a baking sheet lined with parchment paper.
- Brush the edges of the pastry with the egg wash.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant.
- Add mushrooms and cook for another 3–4 minutes until softened. Remove from heat.
- Arrange butternut squash slices over the puff pastry, leaving a small border around the edges.
- Top with the sautéed mushroom and onion mixture.
- Sprinkle with thyme, rosemary, nutmeg, salt, pepper, and Parmesan cheese.
- Fold edges of the pastry slightly inward to create a border. Brush exposed pastry edges with remaining egg wash.
- Bake for 25–30 minutes until pastry is golden and squash is tender.
- Remove from oven and garnish with optional toppings before serving.
Notes
- Use a mix of mushrooms (cremini, shiitake) for added flavor.
- Can be served warm or at room temperature.
- For extra richness, drizzle a little olive oil over the top before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main
- Method: Baked
- Cuisine: Vegetarian, American/European
Nutrition
- Serving Size: 1 slice (1/6 of tart)
- Calories: 320
- Sugar: 3g
- Sodium: 360mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 35mg