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Pumpkin Sage and Mushroom Tart Recipe

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4.5 from 89 reviews

This Pumpkin Sage & Mushroom Tart is a savory, comforting dish perfect for fall or any time you crave a hearty vegetarian meal. Featuring a flaky puff pastry crust filled with a creamy blend of pumpkin puree, ricotta, Parmesan, sautéed mushrooms, onion, garlic, and fragrant sage and thyme, this tart boasts rich flavors and a satisfying texture. Garnished with crunchy pumpkin seeds, it makes a wonderful appetizer, brunch dish, or light dinner served warm or at room temperature.

Ingredients

Pastry

  • 1 sheet of puff pastry (thawed)

Filling

  • 2 cups pumpkin puree (canned or homemade)
  • 1 cup cremini mushrooms, sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
  • 1 teaspoon thyme leaves
  • 1 cup ricotta cheese
  • 1 cup grated Parmesan cheese (divided)
  • 2 large eggs
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Garnish

  • Pumpkin seeds (for garnish)
  • Additional sage (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the tart.
  2. Prepare Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry to fit your tart pan. Carefully transfer it into the pan, pressing it into the corners. Trim any excess pastry around the edges. Use a fork to prick the bottom of the pastry to prevent bubbling, then set it aside.
  3. Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic, cooking until translucent and fragrant. Add sliced cremini mushrooms and cook until browned and tender, about 5 to 7 minutes. Season the mixture with salt, pepper, thyme, and chopped sage. Remove from heat and allow to cool slightly.
  4. Mix Filling: In a large mixing bowl, combine the pumpkin puree, ricotta cheese, half of the grated Parmesan, and eggs. Season with salt and pepper. Fold in the sautéed mushroom mixture until everything is evenly incorporated.
  5. Fill Tart: Pour the pumpkin and mushroom filling into the prepared puff pastry shell, spreading it out evenly. Sprinkle the remaining Parmesan cheese on top for a golden cheesy crust.
  6. Bake: Place the tart in the preheated oven and bake for 30 to 35 minutes, or until the pastry is golden brown and the filling is set and slightly puffed.
  7. Cool and Garnish: Allow the tart to cool for about 10 minutes before slicing to help the filling set further. Garnish with pumpkin seeds and additional sage leaves if desired. Serve warm or at room temperature.

Notes

  • Use fresh sage if possible for the best flavor; dried sage works well but is less vibrant.
  • Pumpkin puree can be homemade by roasting fresh pumpkin or purchased canned.
  • Ensure the puff pastry is fully thawed before rolling to prevent cracking.
  • For a nutty crunch, toast the pumpkin seeds lightly before garnishing.
  • This tart can be served warm or at room temperature, making it great for potlucks or picnics.
  • Leftovers store well refrigerated for up to 3 days and can be gently reheated.

Find it online: https://forkoria.com/pumpkin-sage-and-mushroom-tart-recipe/