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Pumpkin Sage & Mushroom Tart Recipe

Pumpkin Sage & Mushroom Tart Recipe
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★★★★★

5 from 29 reviews

This Pumpkin Sage & Mushroom Tart combines the earthy flavors of pumpkin puree, sautéed mushrooms, and fresh sage in a flaky puff pastry crust. With a creamy ricotta and Parmesan filling, this savory tart is perfect for a comforting autumn meal or festive gathering.

Ingredients

Scale

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
  • 2 large eggs
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Pumpkin seeds (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the tart evenly and achieving a golden crust.
  2. Prepare Puff Pastry: Roll out the thawed puff pastry on a lightly floured surface to match the size of your tart pan. Gently place the pastry in the pan, pressing it firmly into the corners and trimming any excess overhang. Prick the bottom with a fork to prevent bubbling and set aside.
  3. Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until they become translucent and fragrant. Stir in the sliced cremini mushrooms and sauté until browned and tender, about 5 to 7 minutes. Season the mixture with salt, pepper, thyme, and sage, then remove from heat and let cool slightly.
  4. Mix Filling: In a large bowl, combine the pumpkin puree, ricotta cheese, half of the grated Parmesan, and the eggs. Season with salt and pepper to taste. Fold in the sautéed mushroom mixture, ensuring the ingredients are well incorporated for a uniform filling.
  5. Fill Tart: Pour the pumpkin and mushroom mixture into the prepared puff pastry shell, spreading it evenly. Sprinkle the remaining Parmesan cheese evenly over the top for a flavorful golden 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 to firm up. Garnish with pumpkin seeds and additional fresh sage if desired. Serve warm or at room temperature for the best flavor and texture experience.

Notes

  • You can prepare the pumpkin puree from fresh pumpkin by roasting and blending until smooth for fresher flavor.
  • For a crisper crust, blind bake the puff pastry for 10 minutes before adding the filling.
  • Substitute ricotta with cottage cheese or cream cheese for a different creamy texture.
  • Adjust herbs to your taste; fennel or rosemary can also complement the mushrooms and pumpkin.
  • This tart can be served as a main dish with a side salad or as an appetizer for gatherings.
  • Leftovers can be refrigerated for up to 3 days and reheated in an oven to retain crispness.

Nutrition

Keywords: pumpkin tart, mushroom tart, savory tart, autumn recipe, puff pastry tart, sage tart, vegetarian tart

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