Pumpkin Sage & Mushroom Tart Recipe

If you love the cozy flavors of autumn, the Pumpkin Sage & Mushroom Tart is an absolute must-make. This savory tart blends rich pumpkin puree with earthy mushrooms and fragrant sage, all nestled in a perfectly flaky puff pastry crust. It’s a dish that feels both elegant and comforting, making it ideal for a seasonal dinner or a special gathering where you want to impress without stress. The harmony of creamy ricotta, sharp Parmesan, and fresh herbs comes together in every bite, turning this tart into a real crowd-pleaser that you’ll want to make again and again.

Ingredients You’ll Need

The magic of this tart lies in its simple, thoughtful ingredients. Each one plays an essential role, from the creamy pumpkin puree that forms the base, to the sautéed mushrooms lending earthiness, and the fresh sage adding just the right herbal note. Together, they create a balance of flavor and texture that’s irresistible.

• Puff pastry sheet: Use thawed sheet for a light and flaky crust that holds all the filling perfectly.
• Pumpkin puree: Whether canned or homemade, it provides a creamy texture and subtle sweetness.
• Cremini mushrooms: These add an earthy depth and meaty bite when sautéed.
• Medium onion: Finely chopped to infuse sweetness and flavor into the filling.
• Garlic cloves: Minced for that fragrant, savory kick that wakes up the senses.
• Fresh sage: Chopped sage offers a unique herbal aroma that’s perfect for fall dishes.
• Thyme leaves: Adds a delicate earthiness complementing the mushrooms and pumpkin.
• Ricotta cheese: Creamy and mild, it creates a luscious texture inside the tart.
• Grated Parmesan cheese: Half mixed in and half sprinkled on top for sharp, savory richness.
• Large eggs: They bind everything together into a custardy filling.
• Olive oil: For sautéing the vegetables and deepening their flavors.
• Salt and pepper: Essential for seasoning to enhance every ingredient.
• Pumpkin seeds: Used as a garnish, they add delightful crunch and a nutty flavor.

How to Make Pumpkin Sage & Mushroom Tart

Step 1: Preheat your oven

Before starting, set your oven to 400°F (200°C). This ensures a hot oven ready to give your tart that perfect golden crust and fully cooked filling. Getting the oven temperature right is key for flaky pastry and a tender center.

Step 2: Prepare the puff pastry

Roll out the thawed puff pastry on a lightly floured surface so it fits snugly into your tart pan. Don’t rush this step; taking your time will help prevent tearing. Press the pastry gently into all the corners of the pan, trimming any excess for a neat edge. Prick the bottom with a fork to stop the crust from puffing up too much during baking, setting a stable base for your filling.

Step 3: Sauté the vegetables

Heat olive oil in a skillet over medium heat. Add finely chopped onion and garlic, cooking them until they soften and become translucent – about 3 minutes. Toss in the sliced mushrooms and cook for another 5-7 minutes until browned and tender. This slowly brings out their richness. Season with salt, pepper, thyme, and fresh sage, layering in those beautiful herbal aromas. Let the mixture cool slightly before the next step.

Step 4: Mix the filling

In a large bowl, combine pumpkin puree, ricotta, half the grated Parmesan, and eggs. Beat everything together until smooth, then season with a pinch of salt and pepper. Fold in the sautéed mushroom mixture, making sure it is evenly distributed without overmixing. This filling will be velvety and packed with flavor, ready to transform your tart.

Step 5: Fill the tart

Pour the luscious pumpkin and mushroom mixture into the prepared puff pastry shell. Spread it out carefully and evenly, then sprinkle the remaining Parmesan cheese on top. This final touch will create a lovely golden crust and add a hint of sharpness to every bite.

Step 6: Bake until golden

Place the tart on the middle rack of your preheated oven and bake for 30-35 minutes. You’re looking for a golden, flaky pastry and a filling that’s set but still slightly soft in the center. The aroma of sage, mushrooms, and warm pumpkin filling will let you know it’s almost time.

Step 7: Cool and garnish

Once baked, let your Pumpkin Sage & Mushroom Tart cool for about 10 minutes. This resting time helps the filling firm up so the tart slices cleanly. Just before serving, sprinkle pumpkin seeds and extra sage on top for a pop of crunch and a visual wow factor.

How to Serve Pumpkin Sage & Mushroom Tart

Garnishes

A handful of toasted pumpkin seeds scattered over the tart adds delightful texture and a rich, nutty flavor that plays beautifully with the creamy filling. Fresh sage leaves, lightly fried in butter or served raw, provide a final herbal flourish that lifts the whole dish.

Side Dishes

This tart pairs wonderfully with light, crisp side salads featuring arugula or mixed greens tossed in a lemon vinaigrette to balance the richness. Roasted root vegetables or a simple soup like butternut squash can create a cozy, autumn-inspired meal to savor.

Creative Ways to Present

Try serving the tart in individual tart pans for an elegant touch at dinner parties or slice and place on rustic wooden boards alongside charcuterie and seasonal fruits. For a brunch twist, offer dollops of crème fraîche or a drizzle of honey for a sweet-savory contrast that surprises and delights.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Sage & Mushroom Tart keeps beautifully in an airtight container in the refrigerator for up to 3 days. Store slices separated by parchment paper to keep the pastry from getting soggy. It’s perfect for next-day lunches or quick dinners.

Freezing

You can freeze the tart whole or cut into portions, wrapped tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw overnight in the fridge before reheating to maintain texture and flavor.

Reheating

To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and the crust re-crisped. Avoid the microwave if possible, which can make the pastry soggy.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Roasting and pureeing fresh pumpkin adds a vibrant, fresh flavor. Just roast until soft, then blend until smooth. Substitute it cup for cup with canned pumpkin puree in the recipe.

What if I don’t have fresh sage?

Dried sage works well too—just use about half the amount since it has a stronger flavor. You can also experiment with other herbs like rosemary or thyme for a different twist, though sage is key to the classic flavor profile.

Can I make this tart gluten-free?

Yes, by using a gluten-free puff pastry or making your own gluten-free crust. The filling does not contain gluten, so simply swapping the pastry is enough to keep it gluten-friendly.

Is there a vegan alternative for the cheese and eggs?

You can substitute with plant-based ricotta and vegan Parmesan, and use a flaxseed or chia egg mixture to bind the filling. Keep in mind, the texture will be slightly different but still delicious.

How do I ensure the puff pastry doesn’t get soggy?

Pricking the pastry base with a fork before adding the filling helps prevent bubbling. Also, avoid overloading with wet ingredients and bake immediately at a hot temperature to crisp the edges quickly.

Final Thoughts

This Pumpkin Sage & Mushroom Tart has quickly become one of my favorite dishes to share, especially when the weather turns cooler and I crave something both comforting and a little special. It’s straightforward enough for a weeknight dinner but elegant enough to impress guests. I hope you give it a try and discover your own love for these cozy autumn flavors coming together in a flaky, savory tart that steals the spotlight at your table.

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