Butternut Squash and Mushroom Puff Pastry Tart
Delight your taste buds with the perfect balance of savory flavors and flaky textures in this Butternut Squash and Mushroom Puff Pastry Tart. It’s a versatile dish, ideal for brunches, appetizers, or as an elegant centerpiece.
The earthy mushrooms, sweet butternut squash, and aromatic herbs come together atop buttery puff pastry, creating a medley of textures and flavors. Topped with parmesan cheese, this tart is both comforting and refined, with every bite bursting with flavor.
Effortlessly customizable and easy to prepare, this recipe lets you use store-bought or homemade puff pastry. Whether you’re hosting a gathering or indulging in a cozy meal, this tart is a guaranteed hit.
Butternut Squash and Mushroom Puff Pastry Tart: Ingredients
- Butternut Squash: Adds a sweet, earthy depth and tender texture, perfectly complementing the flaky pastry base.
- Mushrooms: Provide a rich, savory umami flavor, enhancing the tart’s complexity.
- Puff Pastry: The buttery, golden crust serves as the perfect vessel for the vibrant toppings.
- Parmesan Cheese: A creamy, salty finish that ties all the ingredients together with a touch of indulgence.
- Fresh Herbs (Thyme & Rosemary): Infuse the tart with aromatic, woodsy notes, elevating its flavor profile.
Butternut Squash and Mushroom Puff Pastry Tart: A Savory Delight
This savory butternut squash and mushroom puff pastry tart offers a delightful combination of buttery, flaky pastry topped with a medley of earthy vegetables, fragrant herbs, and melted parmesan cheese. Whether you’re preparing this as an appetizer, brunch dish, or light dinner, its rich flavors and simple elegance will surely impress your guests.
Recipe Tips
- Use Cold Dough for Easier Crimping: When working with puff pastry, the colder the dough, the easier it is to handle. After rolling the dough out and shaping it, if you find it difficult to crimp the edges or shape it neatly, chill it in the fridge for 10 minutes. This will prevent the dough from becoming too soft, making it easier to work with and ensuring a beautiful, crisp finish.
- Thawing Frozen Puff Pastry: If you’re using store-bought puff pastry, make sure to thaw it properly before use. The dough should be soft enough to handle without tearing but not too warm, which can cause it to become sticky. To thaw, simply place the sheets in the fridge for several hours or overnight before preparing the tart.
- Customize the Vegetables: Feel free to add variety by incorporating other vegetables like spinach, leeks, or roasted bell peppers. These can enhance the flavor profile while still maintaining the balance of the dish. Just ensure that the vegetables are cooked until tender before adding them to the tart to avoid excess moisture on the pastry.
What to Serve with the Recipe
- Mixed Green Salad: A crisp, refreshing salad with mixed greens, such as arugula or spinach, dressed in a light vinaigrette pairs wonderfully with the richness of the tart. The tangy dressing will complement the savory flavors while balancing the dish’s richness.
- Roasted Vegetables: For an additional savory side, try pairing the tart with roasted vegetables like carrots, sweet potatoes, or Brussels sprouts. Their caramelized sweetness offers a delicious contrast to the earthy mushrooms and squash in the tart, creating a harmonious meal.
- Chilled White Wine: A chilled glass of crisp white wine, such as Sauvignon Blanc or Chardonnay, enhances the light yet hearty nature of the tart. The acidity and freshness of the wine will cut through the richness of the puff pastry and parmesan, adding another layer of enjoyment to the meal.
FAQ
1. Can I make this tart ahead of time?
Yes, you can prepare the tart up to the point of baking. Assemble the pastry with the vegetable topping and refrigerate it until you’re ready to bake. Simply brush with the egg wash and bake according to the recipe instructions.
2. Can I use frozen butternut squash for this recipe?
While fresh butternut squash is ideal, frozen squash can be used in a pinch. Be sure to thaw and drain any excess moisture before cooking to prevent sogginess in the tart.
3. How do I store leftovers?
Leftovers can be stored in the refrigerator for up to five days. Reheat them in the microwave or place them in a preheated oven at 300°F (149°C) for about 10-15 minutes to restore the crispiness of the pastry.
4. Can I substitute the parmesan cheese?
Yes, you can use other cheeses like pecorino Romano or gouda for a different flavor profile. However, parmesan provides a sharp, nutty flavor that complements the sweetness of the squash and earthiness of the mushrooms, making it a top choice for this recipe.
Butternut Squash and Mushroom Puff Pastry Tart
Ingredients
- Ingredients
- Dough
- 1 lb of homemade rough puff pastry or 2 sheets of thawed store-bought frozen puff pastry
- 1 large egg beaten with 1 tablespoon of water or milk (for egg wash)
- Topping
- 2 tablespoons olive oil
- 2 cups peeled and sliced butternut squash approximately 1/4 inch thick
- 1 and 1/4 cups sliced or roughly chopped mushrooms
- 1/2 cup sliced onion about half of a medium onion
- 3 garlic cloves minced
- 1/4 teaspoon salt
- Freshly ground black pepper to taste (plus extra for garnish)
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary
- Pinch of ground nutmeg
- 1 cup shredded parmesan cheese
- Optional for garnish: flaky sea salt additional cheese, fresh thyme, and rosemary
Instructions
- Instructions
- Prepare the Dough: If making your own rough puff pastry, complete the second refrigeration step. If using store-bought puff pastry, ensure it is thoroughly thawed. Keep the dough refrigerated until ready to assemble the tart.
- Prepare the Topping: Heat olive oil in a large skillet over medium-low heat. Add the butternut squash and cook for about 5 minutes, stirring occasionally. Then, add the mushrooms, onion, garlic, salt, pepper, thyme, rosemary, and nutmeg. Continue cooking until the vegetables are tender, approximately 5-6 minutes. Remove from heat and set aside.
- Preheat the Oven: Set the oven temperature to 400°F (204°C). Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.
- Assemble the Tart: On a lightly floured surface, roll out the pastry dough into a 10×16-inch rectangle. If using store-bought dough, overlap the edges of the two sheets, then roll them out into the desired shape. Carefully transfer the dough to the prepared baking sheet. If necessary, reshape the dough with your hands. Fold over the edges about 1/2 inch and crimp with a fork. For easier crimping, chill the dough in the refrigerator for 10 minutes before proceeding.
- Egg Wash and Layering: Brush the pastry dough with the egg wash, ensuring to coat both the edges and surface. Use a fork to poke small holes in the dough, avoiding the crimped edges. Sprinkle 3/4 cup of parmesan cheese over the dough, followed by the vegetable mixture. Arrange the vegetables evenly across the surface.
- Bake the Tart: Place the tart in the oven and bake for 30 minutes. Once done, sprinkle the remaining parmesan cheese on top of the tart. Return the tart to the oven for an additional 5-8 minutes or until the cheese has melted and the pastry is golden brown.
- Finish and Serve: Remove from the oven and, if desired, garnish with flaky sea salt, extra pepper, or additional cheese and herbs. Slice and serve warm or at room temperature.
- Storage: Leftovers can be stored in the refrigerator for up to five days. To reheat, warm in the microwave or cover and bake at 300°F (149°C) for 10-15 minutes.
