Print

Butternut Squash and Mushroom Puff Pastry Tart

Butternut Squash and Mushroom Puff Pastry Tart
Print Recipe

The Butternut Squash and Mushroom Puff Pastry Tart is a savory and visually stunning dish that combines tender roasted butternut squash, earthy mushrooms, and flaky golden puff pastry. Perfect for cozy dinners, holiday gatherings, or brunch, this easy-to-make tart showcases seasonal ingredients with delightful flavors and textures, suitable for vegetarians and easily adapted for vegan or gluten-free diets.

Ingredients

Scale

Vegetables and Herbs

  • 1 medium butternut squash, peeled and cubed (about 3 cups)
  • 8 oz fresh cremini or button mushrooms, cleaned and sliced
  • 2 shallots or small onions, finely chopped
  • 2 cloves garlic, minced
  • 1–2 teaspoons fresh thyme or rosemary, chopped
  • Salt and freshly ground black pepper, to taste

Pastry and Dairy

  • 1 sheet store-bought puff pastry, thawed
  • 3 tablespoons olive oil (for roasting and sautéing)
  • Optional: 1/2 cup goat cheese or feta cheese, crumbled

Instructions

  1. Prepare the Vegetables: Peel and dice the butternut squash into small, uniform cubes. Toss the squash with olive oil, salt, pepper, and fresh herbs. Roast in a preheated oven at 400°F (200°C) for about 25 minutes or until tender and caramelized.
  2. Sauté the Mushrooms and Shallots: While the squash roasts, heat olive oil in a skillet over medium heat. Add mushrooms, shallots, and garlic, sautéing until soft, fragrant, and lightly browned. Season with salt, pepper, and additional thyme.
  3. Prepare the Puff Pastry Base: Roll out the thawed puff pastry on a parchment-lined baking sheet. Score a border about one inch inside the edges without cutting all the way through to create a raised crust when baked.
  4. Assemble the Tart: Evenly spread the roasted butternut squash within the pastry border. Layer the sautéed mushrooms and shallots on top. Dot with crumbled goat cheese or feta if using.
  5. Bake to Perfection: Bake the tart in a 400°F (200°C) oven for 20-25 minutes, until the pastry is golden brown and puffed. Watch the edges to prevent over-browning.
  6. Garnish and Serve: Allow the tart to cool slightly before slicing. Garnish with fresh herbs or a drizzle of balsamic glaze if desired. Serve warm.

Notes

  • Roast squash in a single layer to ensure caramelization and avoid steaming.
  • Keep puff pastry chilled and work quickly to maintain flakiness and rise.
  • Use fresh herbs like thyme or rosemary for brighter flavors.
  • Pre-cooking mushrooms prevents excess moisture and sogginess.
  • Score the puff pastry carefully to create a defined, attractive crust border.
  • To make vegan, use vegan puff pastry and substitute cheese with plant-based alternatives.
  • Freeze unbaked tart wrapped tightly; bake from frozen adding extra cooking time.
  • Reheat in oven at 350°F (175°C) to retain crispness; avoid microwaving.

Nutrition

Keywords: butternut squash tart, mushroom tart, puff pastry tart, vegetarian tart, fall recipe, savory tart, easy tart recipe

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