Description
A delicious and savory Butternut Squash & Mushroom Puff Pastry Tart featuring roasted butternut squash and sautéed mushrooms on a flaky puff pastry crust, topped with melted parmesan cheese and fresh herbs. Perfect as a flavorful appetizer, side dish, or light main course for gatherings and cozy meals.
Ingredients
Scale
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 (for 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 for garnish: flaky sea salt, pepper, extra cheese, fresh thyme & rosemary
Instructions
- Prepare the Puff Pastry: If making homemade rough puff pastry, complete through the second refrigeration step. If using store-bought frozen puff pastry, make sure it is fully thawed. Keep the dough refrigerated until ready to assemble.
- Sauté the Vegetables: Heat olive oil over low-medium heat in a large skillet. Add the sliced butternut squash and cook, stirring occasionally, for about 5 minutes. Then add the mushrooms, sliced onion, minced garlic, salt, black pepper, fresh thyme, rosemary, and nutmeg. Continue cooking until all vegetables are tender, approximately 5 to 6 minutes. Remove the skillet from heat.
- Preheat Oven and Prepare Baking Sheet: Set your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- Roll Out the Dough: On a lightly floured surface, roll the puff pastry dough into a 10×16-inch rectangle. If using store-bought frozen pastry, layer one sheet’s edge over the other and gently roll to adhere them, then roll out to size. Transfer the dough carefully to the prepared baking sheet. If needed, reshape into a neat rectangle. Fold a 1/2-inch edge over and crimp all around with a fork to form a border. Chill in the refrigerator for 10 minutes if the dough becomes too soft to handle.
- Apply Egg Wash and Cheese: Brush the entire dough surface, including edges, with the egg wash. Use a fork to prick holes all over the dough inside the crimped edge. Sprinkle 3/4 cup (about 95g) of shredded parmesan cheese evenly over the dough within the border.
- Add Vegetable Topping: Spoon the sautéed vegetable mixture over the cheese layer, spreading it out as evenly as possible in a single layer.
- Bake the Tart: Place the tart in the preheated oven and bake for 30 minutes. Remove from the oven, sprinkle the remaining cheese over the top, then return to bake for an additional 5 to 8 minutes or until the cheese is melted and the pastry turns golden brown.
- Finish and Serve: Remove the tart from the oven. Optionally garnish with flaky sea salt, additional fresh herbs, more cheese, and freshly ground black pepper. Slice and serve warm or at room temperature.
- Storage and Reheating: Cover leftovers and refrigerate for up to 5 days. Reheat in a microwave or by covering and baking in a 300°F (149°C) oven for 10-15 minutes before serving.
Notes
- The puff pastry dough must be kept cold throughout to ensure flakiness and easy handling.
- Sautéing the vegetables softens them and concentrates flavors before baking.
- You can substitute other hard cheeses if parmesan is not available, such as pecorino.
- Fresh herbs bring a bright flavor, but dried herbs can be used in half the quantity if needed.
- Leftovers can be reheated well without losing pastry texture by baking rather than microwaving.
- Use parchment or silicone mats to prevent sticking and make cleanup easy.
- Adjust seasoning of vegetable mixture before assembling for best flavor balance.
Nutrition
- Serving Size: 1 slice (1/12 of tart)
- Calories: 210
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
