Butternut Squash & Mushroom Puff Pastry Tart Recipe

I absolutely adore this Butternut Squash & Mushroom Puff Pastry Tart recipe — it’s one of those dishes that feels fancy but is surprisingly easy to pull off. The combination of sweet, tender butternut squash with earthy mushrooms nestled on crisp, golden puff pastry creates a beautiful balance of flavors and textures that my family can’t get enough of. Whether you’re looking for a show-stopper for a brunch gathering or a cozy fall dinner, this tart never disappoints.

When I first tried this recipe, I was amazed at how simple ingredients could come together to create such a satisfying dish. You’ll find that the puff pastry makes everything feel special without needing hours of prep, and the fresh herbs add an aromatic lift that really sets it apart. Trust me, once you make this Butternut Squash & Mushroom Puff Pastry Tart recipe, it’ll quickly become a favorite go-to in your kitchen, too.

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Ingredients You’ll Need

All the ingredients here work harmoniously to create that perfect balance of flaky crust, sweet squash, and savory mushrooms. You’ll want good-quality puff pastry and fresh herbs for the best flavor, but the toppings are forgiving enough to adapt based on what you have on hand.

• Rough puff pastry dough or store-bought puff pastry: Homemade adds extra flakiness, but quality frozen dough works great for convenience.
• Egg wash: Egg beaten with water or milk gives your pastry that beautiful shiny golden finish.
• Olive oil: Use a good extra virgin for flavor when sautéing the veggies.
• Butternut squash: Peeled and sliced about 1/4 inch thick for even cooking and a tender bite.
• Mushrooms: I like button or cremini, sliced or roughly chopped depending on size.
• Onion: Thinly sliced to add savory sweetness.
• Garlic: Minced for just the right aromatic punch.
• Salt and freshly ground black pepper: Essential seasonings to bring everything to life.
• Fresh thyme and rosemary: If you don’t have fresh, dried herbs will work, but fresh gives that lovely fragrance.
• Ground nutmeg: Just a pinch adds subtle warmth to the savory mix.
• Parmesan cheese: Shredded for layering and a melty, savory topping.
• Optional garnishes: Flaky sea salt, extra Parmesan, and fresh herbs make finishing touches that bring out the best.

Variations

I love how easy it is to make this Butternut Squash & Mushroom Puff Pastry Tart recipe your own. Feel free to swap herbs, cheeses, or veggies depending on what you have or what flavors you’re craving.

• Cheese swaps: I sometimes use Gruyère or goat cheese instead of Parmesan for a creamier texture and richer flavor.
• Herb variations: Adding fresh sage or substituting basil can give the tart a different aromatic profile that’s still delicious.
• Veggie swaps: Roasted sweet potatoes or caramelized leeks can replace butternut squash for a twist.
• Make it vegan: Skip the cheese or use a plant-based alternative and swap egg wash for almond milk glaze to keep it dairy-free.

How to Make Butternut Squash & Mushroom Puff Pastry Tart Recipe

Step 1: Prepare the Vegetable Topping

Start by heating olive oil in a large skillet over medium-low heat. Toss in the sliced butternut squash and cook gently for about 5 minutes, stirring occasionally until it starts to soften without browning. Next, add the mushrooms, onions, garlic, and herbs along with salt, pepper, and nutmeg. Continue to cook for another 5–6 minutes until the veggies are tender and fragrant. This slow cooking brings out their natural sweetness and warms the herbs’ flavors—something I learned makes all the difference!

Step 2: Prepare Your Puff Pastry Base

While the vegetables cook, 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 out your puff pastry dough into a 10×16-inch rectangle. A little trick I use: if you’re using two sheets of store-bought pastry, overlap the edges and lightly roll them together so they stick perfectly as one piece. Place your dough onto your lined baking sheet and gently reshape if needed. Fold a ½-inch edge all around and crimp it down with a fork to create a subtle crust—this helps keep the topping in place.

Step 3: Assemble and Bake the Tart

Brush the entire surface of the pastry, edges included, with the egg wash to encourage that gorgeous golden color and shine. Next, poke holes all over the dough with a fork—except the crimped edges—to keep the pastry from puffing up too much. Sprinkle about ¾ cup of shredded Parmesan cheese evenly over the base, then layer the cooked vegetable mixture on top in a single, even layer. Pop it into the oven and bake for 30 minutes, then sprinkle on the remaining cheese and bake for another 5–8 minutes until the pastry is puffed and golden and the cheese melts beautifully.

My number one tip here? Don’t rush the baking. Letting it get truly golden and crisp makes all the difference between a good tart and a great one.

How to Serve Butternut Squash & Mushroom Puff Pastry Tart Recipe

Garnishes

For finishing touches, I love sprinkling flaky sea salt and a bit of extra Parmesan right out of the oven – it adds a lovely crunch and bursts of flavor. A few fresh thyme or rosemary leaves scattered on top brighten the look and taste, too. It’s these small garnishes that make the tart feel extra special, especially when serving guests.

Side Dishes

This tart stands beautifully on its own, but I often pair it with a crisp green salad dressed with lemon vinaigrette for balance, or some roasted baby potatoes if I want to bulk up the meal. A light soup or even a simple bowl of mixed greens with pomegranate seeds can make for an elegant pairing as well.

Creative Ways to Present

Once, I made mini tarts in a muffin tin for a fall party—they were adorable and perfect finger food. I also enjoy serving the tart on rustic wooden boards with little bowls of additional cheese and fresh herbs on the side for guests to customize their slices. It’s a fun way to make the meal interactive and festive!

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in the fridge—just cover the tart tightly with plastic wrap or transfer to an airtight container. I usually eat mine within 3-5 days because the puff pastry retains its texture well. This tart actually tastes great cold, so it makes a perfect next-day snack or quick lunch.

Freezing

I have frozen both the uncooked tart (assembled but not baked) and cooked leftovers. For best results, flash freeze the unbaked tart on a baking sheet, then wrap well before freezing. When ready, bake it straight from frozen, adding a few extra minutes to cook through. Reheating frozen cooked tart works too—just warm gently in the oven to keep the pastry flaky.

Reheating

The best way to reheat leftover tart is in a 300°F (149°C) oven for 10-15 minutes—this warms it through and crisps the pastry back up beautifully. Microwaving works in a pinch, but you might lose some of that lovely flakiness I know you’ll want to preserve!

FAQs

Final Thoughts

This Butternut Squash & Mushroom Puff Pastry Tart recipe holds a special place in my heart—and my kitchen—because it strikes the perfect balance between simple and elegant. Every time I make it, friends and family rave about how rich and flavorful it is, even though it’s made from humble ingredients. I hope you’ll enjoy making (and eating!) it as much as I do. It’s the kind of recipe you’ll want to keep coming back to, whether for a cozy night in or to impress a crowd.

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