Butternut Squash & Mushroom Puff Pastry Tart Recipe

If you’re looking for a cozy, flavorful dish that feels fancy but is surprisingly easy to make, you’ve got to try this Butternut Squash & Mushroom Puff Pastry Tart Recipe. I absolutely love how this tart comes together with a crisp, buttery puff pastry base topped with tender, savory veggies and melty cheese. When I first made it, my family went crazy for it, and I’ve been making it for every fall and winter get-together ever since. Keep reading because you’ll find it’s not only delicious but a total crowd-pleaser that’s easy enough for you to pull off perfectly every time.

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Ingredients You’ll Need

The magic of this Butternut Squash & Mushroom Puff Pastry Tart Recipe comes alive because each ingredient brings something special. Fresh herbs add brightness, the puff pastry gives buttery crunch, and the roasted veggies offer soft, caramelized sweetness.

• Rough puff pastry or store-bought puff pastry: I sometimes make my own rough puff, but frozen puff pastry works just as well—just remember to thaw it fully.
• Egg for egg wash: This gives the crust that golden, shiny finish that’s so hard to resist.
• Olive oil: For sautéing the butternut squash and veggies so they develop flavor without drying out.
• Butternut squash: Peeled and thinly sliced to cook evenly and keep that creamy texture.
• Mushrooms: I love using a mix, but white button or cremini are perfect for that earthy tone.
• Onion: Adds a little sweetness and depth when softened.
• Garlic: Because nothing beats that punch of flavor in roasted veggies.
• Salt and black pepper: Don’t skip or skimp—seasoning brings out the best in every bite.
• Fresh thyme and rosemary: These herbs complement the squash and mushrooms brilliantly; fresh is best but dried works well too.
• Ground nutmeg: A tiny pinch adds warm, subtle spice that really elevates the flavor.
• Parmesan cheese: Shredded, for its nutty richness and wonderful melting qualities.
• Optional garnishes: Flaky sea salt, extra herbs, or more cheese for finishing touches that wow.

Variations

I’m all about making this recipe your own. Over time, I’ve discovered a few ways to tweak it depending on what you love or what you have on hand. Don’t be afraid to play around!

• Vegetarian or vegan option: Swap parmesan with a vegan cheese or nutritional yeast, and use a vegan puff pastry to suit dietary needs.
• Different veggies: I’ve swapped mushrooms for sautéed spinach or even added caramelized leeks for extra sweetness.
• Herbs and spices: Fresh sage or a sprinkle of smoked paprika can add unique layers of flavor.
• Add greens: Toss on some arugula or baby kale right after baking for freshness and color.

How to Make Butternut Squash & Mushroom Puff Pastry Tart Recipe

Step 1: Sauté the Butternut Squash and Vegetables

Start by heating olive oil over low-medium heat in a large skillet. Add the butternut squash and cook for about 5 minutes, stirring occasionally so the slices soften but don’t mush up. Then, toss in mushrooms, onion, garlic, salt, pepper, thyme, rosemary, and a pinch of nutmeg. Keep cooking for another 5 to 6 minutes until everything is tender and fragrant. This step is where the flavor really builds, so don’t rush it! Remove from heat and set aside.

Step 2: Prepare the Puff Pastry Base

While your veggies are cooling, preheat the oven to 400°F (204°C). Prepare a baking sheet with parchment paper or a silicone mat. On a lightly floured surface, gently roll out your puff pastry into a 10×16-inch rectangle. If using store-bought sheets, you can overlap the edges to make one sheet then roll out together. Transfer the dough carefully to your baking sheet, reshape if it lost form, then fold the edges over about 1/2 inch and press down with a fork to crimp. If the dough starts to soften, pop it in the fridge for 10 minutes to chill — it’ll be easier to work with and prevent shrinking while baking.

Step 3: Assemble and Bake the Tart

Brush the entire surface of the pastry, including the edges, with your egg wash for that golden finish. Use a fork to poke holes all over the dough (except the crimped edge) to prevent bubbling. Sprinkle 3/4 cup of shredded parmesan evenly over the base, then spread the veggie mixture in a single layer on top. Bake for 30 minutes, then add the remaining cheese and bake another 5-8 minutes until the pastry is crisp and golden, and the cheese on top is melted and slightly browned. I love the irresistible aroma coming from my oven at this point!

Step 4: Garnish and Serve

Once out of the oven, take a moment to sprinkle flaky sea salt, more herbs, or extra cheese if you like. Slice into pieces and serve warm or at room temperature. I often find it’s just as delicious the next day, too.

How to Serve Butternut Squash & Mushroom Puff Pastry Tart Recipe

Garnishes

I love topping my tart with flaky sea salt right after it comes out of the oven—it amps up the flavor and adds a nice crunch. A sprinkle of fresh thyme or rosemary brightens things up visually and literally. Sometimes I add a light drizzle of good olive oil or even a quick sprinkle of chili flakes for a little kick.

Side Dishes

My go-to sides are a simple mixed green salad with a tangy vinaigrette or a bowl of hearty soup like butternut squash bisque or tomato basil. It’s a lovely balance with the richness of the tart. Roasted root vegetables or steamed asparagus make for beautiful plates during holiday dinners.

Creative Ways to Present

For dinner parties, I’ve cut the tart into bite-sized squares and arranged them on a wooden board with fresh herb sprigs and small cheese bowls alongside—everyone loves grazing like that! You can also serve individual-sized tarts by cutting the large sheet into rectangles and baking separately, perfect for brunch or stylish appetizers.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 5 days. I always cover it tightly so the pastry doesn’t dry out, and I find the flavors even deepen overnight.

Freezing

I’ve frozen this tart before by baking it fully, letting it cool, then wrapping it tightly in foil and plastic wrap. It freezes well for up to 2 months. When you’re ready, thaw overnight in the fridge and reheat in the oven until warm and crispy again.

Reheating

To retain that crispness, I reheat slices in a 300°F (149°C) oven for 10-15 minutes rather than the microwave. It brings back lovely flakiness and keeps the veggies warm without sogginess. If you’re in a pinch, microwave briefly then crisp it up in a skillet.

FAQs

Final Thoughts

This Butternut Squash & Mushroom Puff Pastry Tart Recipe has become one of my absolute favorites for cozy gatherings and special dinners. It feels indulgent, but because it’s easy to pull off and uses ingredients you can find year-round or seasonally, you’ll actually want to make it again and again. I recommend giving it a try—once you nail this, it’s sure to be your go-to tart whenever you want to impress without stress. Happy baking, my friend!

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