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Butternut Squash & Mushroom Puff Pastry Tart Recipe

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4.3 from 1 review

  • Author: Lea
  • Total Time: 1 hour
  • Yield: 12 servings
  • Diet: Vegetarian

Description

A savory and elegant Butternut Squash & Mushroom Puff Pastry Tart featuring a flaky homemade or store-bought puff pastry base, topped with sautéed butternut squash, mushrooms, onions, garlic, and herbs, finished with a generous sprinkle of melted Parmesan cheese. Perfect as an appetizer, lunch, or light dinner.

Ingredients

Puff Pastry

  • 1 lb homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
  • 1 large egg beaten with 1 Tablespoon (15ml) water or milk (egg wash)

Vegetable 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

Cheese & Garnish

  • 1 cup (120g) shredded Parmesan cheese
  • Optional garnish: flaky sea salt, extra pepper, more cheese, fresh thyme & rosemary

Instructions

  1. Prepare Dough: If making homemade rough puff pastry, prepare through second refrigeration as instructed in your recipe. If using store-bought frozen puff pastry, thaw completely according to package directions. Keep dough refrigerated until assembly.
  2. Cook Vegetable Topping: In a large skillet over low-medium heat, heat olive oil. Add sliced butternut squash and cook for 5 minutes stirring occasionally. Add mushrooms, sliced onion, minced garlic, salt, black pepper, fresh thyme, rosemary, and nutmeg. Continue cooking until vegetables are soft, about 5-6 minutes. Remove skillet from heat.
  3. Preheat Oven: Set oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  4. Roll Out Dough: On a lightly floured surface, roll out the puff pastry dough into a 10 by 16-inch rectangle. If using two sheets of store-bought puff pastry, place one sheet overlapping the other slightly and use a rolling pin to press and adhere them together before rolling out. Transfer the dough carefully to the prepared baking sheet. If the dough loses shape, use your hands to reshape it into a rectangle. Fold over 1/2-inch edges and crimp down edges using a fork. Chill in refrigerator for 10 minutes if pastry feels too soft for easier crimping.
  5. Apply Egg Wash and Prep Toppings: Brush the entire surface of the puff pastry, including edges, with egg wash. Prick the dough with a fork all over except the crimped edges to prevent puffing excessively. Sprinkle about 3/4 cup (95g) of shredded Parmesan evenly across the dough base.
  6. Assemble Tart: Spoon the sautéed vegetable mixture over the cheese layer, spreading in an even single layer to cover the pastry.
  7. Bake Tart: Place tart in preheated oven and bake for 30 minutes. Remove from oven, sprinkle remaining Parmesan cheese evenly over the top, then return to oven and bake for an additional 5 to 8 minutes or until the cheese is melted and the pastry is golden brown.
  8. Garnish and Serve: Remove tart from oven and optionally garnish with flaky sea salt, freshly ground pepper, additional cheese, and fresh thyme or rosemary. Slice and serve warm or at room temperature.
  9. Store Leftovers: Refrigerate leftovers in an airtight container up to 5 days. To reheat, use a microwave or cover and bake in a 300°F (149°C) oven for 10-15 minutes until warmed through.

Notes

  • For best results, keep puff pastry and dough as cold as possible to maintain flakiness and ease of handling.
  • The vegetable mixture can be prepared a day ahead and refrigerated before assembly.
  • Substitute Parmesan with pecorino or aged Asiago for a different cheese profile.
  • Adjust herbs to your taste; sage or marjoram also complement butternut squash well.
  • To make this recipe vegetarian, ensure your Parmesan cheese is vegetarian-friendly or use a vegetarian hard cheese alternative.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

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