Description
This Butternut Squash & Mushroom Puff Pastry Tart is a savory, autumn-inspired dish featuring tender butternut squash, earthy mushrooms, and aromatic herbs baked atop a flaky, golden puff pastry crust. Perfect as an appetizer, brunch item, or light dinner, this tart combines creamy parmesan cheese and a delicate blend of thyme, rosemary, and nutmeg for a flavorful and elegant treat that can be served warm or at room temperature.
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 and 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 for garnish: flaky sea salt, pepper, more cheese, more fresh thyme & rosemary
Instructions
- Prepare the Dough: Prepare homemade rough puff pastry dough through the second refrigeration step, or if using store-bought puff pastry, ensure it is completely thawed. Keep the dough refrigerated until ready to roll out in step 4.
- Cook the Topping: Heat olive oil in a large skillet over low to medium heat. Add the sliced butternut squash and cook for 5 minutes, stirring occasionally to prevent sticking. Then add mushrooms, sliced onions, minced garlic, salt, pepper, thyme leaves, chopped rosemary, and nutmeg. Cook for an additional 5-6 minutes until all vegetables are tender and fragrant. Remove from heat and set aside.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make clean-up easier.
- Roll Out the Dough: On a lightly floured surface, roll the puff pastry dough into a 10×16-inch rectangle. If using store-bought sheets, overlap one sheet over the other and use the rolling pin to press them together before rolling out. Transfer the rolled dough carefully onto the prepared baking sheet. If edges are uneven, reshape the rectangle with your hands.
- Crimp the Edges: Fold over the edges about ½ inch and press down with a fork to create a crimped border that will hold the filling. For easier crimping, chill the dough in the refrigerator for 10 minutes if it becomes too soft.
- Apply Egg Wash and Poke Dough: Brush the entire dough surface, including edges, with the egg wash mixture. Use a fork to poke holes all over the dough surface except the crimped edges to prevent puffing irregularly during baking.
- Add Cheese and Topping: Sprinkle ¾ cup (approximately 95g) shredded parmesan cheese evenly over the dough. Spoon the cooked vegetable topping over the cheese and spread out to form a single even layer.
- Bake the Tart: Bake in the preheated oven for 30 minutes. Then remove and sprinkle the remaining parmesan cheese evenly over the tart. Return to the oven and bake for another 5-8 minutes, or until the cheese is melted and the pastry is golden brown and crisp.
- Garnish and Serve: Remove from oven and garnish with flaky sea salt, additional pepper, extra parmesan cheese, and fresh thyme or rosemary if desired. Slice and serve warm or at room temperature.
- Storage and Reheating: Store any leftovers covered in the refrigerator for up to 5 days. Reheat in the microwave or by covering the tart and warming in a 300°F (149°C) oven for 10-15 minutes to restore crispiness.
Notes
- Chilling the puff pastry before baking helps create a flakier crust and makes crimping edges easier.
- If you don’t have fresh herbs, dried thyme and rosemary work well—just use half the amount.
- To save time, store-bought puff pastry is a convenient and reliable option.
- For a vegan variation, substitute parmesan with vegan cheese and egg wash with plant-based milk or omit entirely.
- This tart pairs beautifully with a crisp green salad or a bowl of soup for a complete meal.
Nutrition
- Serving Size: 1 slice (1/12th of tart)
- Calories: 230 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 30 mg
