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Butternut Squash and Mushroom Puff Pastry Tart

Butternut Squash and Mushroom Puff Pastry Tart

  • Author: Lina
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

A simple and delicious Butternut Squash and Mushroom Puff Pastry Tart combining the sweetness of roasted butternut squash with earthy sautéed mushrooms in a flaky, buttery puff pastry. Perfect for cozy meals, easy entertaining, and suitable as a hearty vegetarian main or elegant appetizer.

Ingredients

Scale

Base

  • Puff pastry sheets – enough for one tart (about 1 sheet, thawed if frozen)

Roasted Butternut Squash

  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Sautéed Mushrooms

  • 8 ounces mixed mushrooms (cremini, button, or a mix), cleaned and sliced
  • 1 tablespoon olive oil or butter
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1 teaspoon fresh thyme or rosemary, chopped
  • Salt, to taste
  • Black pepper, to taste

Optional Toppings

  • 1/4 cup grated parmesan or crumbled goat cheese (optional)

Instructions

  1. Prepare the Butternut Squash: Peel and cube the butternut squash into small, even pieces. Toss with 2 tablespoons olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes, until tender and lightly caramelized.
  2. Sauté the Mushrooms and Aromatics: While the squash roasts, heat 1 tablespoon olive oil or butter in a skillet over medium heat. Add minced garlic and shallots, cooking until fragrant and translucent. Add the sliced mushrooms and cook until browned and moisture evaporates. Stir in fresh thyme or rosemary, and season with salt and pepper.
  3. Prepare the Puff Pastry Base: Roll out the puff pastry sheet on a parchment-lined baking tray. Score a 1-inch border around the edge without cutting all the way through, creating a raised crust to contain the toppings.
  4. Assemble the Tart: Spread the roasted butternut squash evenly inside the scored border. Distribute the sautéed mushrooms and shallots over the squash. Optionally, sprinkle with grated parmesan or scatter dollops of goat cheese.
  5. Bake to Perfection: Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, until the pastry is golden and crisp, and cheese is melted and browned if used. Allow to cool for a few minutes before slicing.

Notes

  • Use cold pastry until just before baking for maximum flakiness.
  • Cook mushrooms in batches if necessary to avoid steaming and get a good sear.
  • Score pastry carefully with a sharp knife and light touch to create a clear border.
  • Let the tart rest slightly before cutting to prevent filling from sliding.
  • Season squash and mushrooms separately with salt and herbs to balance flavor.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/6 of tart)
  • Calories: 280
  • Sugar: 4g
  • Sodium: 280mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 15mg

Keywords: butternut squash tart, mushroom tart, puff pastry tart, vegetarian appetizer, autumn recipe, easy tart recipe

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