Jump to Recipe Print RecipeAs I prepared my kitchen for the autumn season, a wave of cozy nostalgia washed over me, reminiscent of warm family gatherings and the rich, spiced flavors of fall. This Autumn Harvest Pumpkin Sage & Mushroom Tart encapsulates that comfort and joy, serving as the perfect centerpiece for your next gathering. Featuring creamy pumpkin, earthy mushrooms, and fragrant sage enveloped in a flaky, buttery crust, this tart packs a flavorful punch while being effortlessly vegetarian. With quick prep time and the ability to serve as both a comforting meal or an impressive dish for friends, it’s sure to find a place on your fall menu. Are you ready to bring the taste of the harvest to your table? Why is this tart a must-try? Comforting Flavors: This tart blends creamy pumpkin and earthy mushrooms, delivering a nostalgic taste that screams autumn. Effortless Preparation: With just a few steps, you can whip up this stunning dish, perfect for beginner cooks and seasoned chefs alike. Vegetarian Delight: This recipe is a flavorful, meat-free option that champions seasonal ingredients, delighting both vegetarians and carnivores. Versatility for Any Occasion: Whether you’re hosting a festive gathering or enjoying a cozy night in, this tart adapts beautifully to any setting. Pair it with an arugula salad for a complete meal, or serve it as an impressive appetizer alongside your favorite dishes, like Cajun Pasta Sausage. Crowd-Pleasing Appeal: Watch guests rave over the golden crust and vibrant filling, making it a star player at your fall feasts! Pumpkin Sage & Mushroom Tart Ingredients • Prepare to create a delectable tart that embodies the flavors of autumn! For the Tart Shell Puff Pastry – The flaky base; keep chilled to ensure a light texture. For the Filling Pumpkin Puree – Adds creaminess and a touch of natural sweetness; opt for fresh for the best flavor. Cremini Mushrooms – Provides a rich umami depth; substitute with button or portobello mushrooms if needed. Onion – Imparts sweetness; white or yellow varieties are ideal. Garlic – Elevates flavor; both pre-minced and fresh options work well. Fresh Sage – Contributes an earthy, aromatic quality; dried sage can be used but reduce the amount slightly. Thyme Leaves – Adds extra herbal notes; can be omitted if desired. Ricotta Cheese – Gives the filling a luxurious texture; cottage cheese can be used as a healthier alternative. Parmesan Cheese – Introduces savory richness; consider a dairy-free alternative for vegan options. Eggs – Acts as a binder for the filling; use flax eggs for a vegan twist. Olive Oil – Ideal for sautéing the vegetables; swap with butter for an enriched flavor. Salt and Pepper – Essential to season; adjust according to taste. Pumpkin Seeds (for garnish) – Enhances appearance; toasted nuts can also add a nice touch. Step‑by‑Step Instructions for Pumpkin Sage & Mushroom Tart Step 1: Preheat Oven Start by preheating your oven to 400°F (200°C). This ensures that your Pumpkin Sage & Mushroom Tart will bake evenly and develop that beautiful golden crust. While waiting, gather your ingredients and tools, including a tart pan and parchment paper for easy removal later on. Step 2: Prepare Puff Pastry Take your chilled puff pastry and roll it out on a lightly floured surface, aiming for a thickness of about 1/8 inch. Carefully fit the pastry into your tart pan, pressing it into the corners. Trim any excess pastry and prick the bottom with a fork to prevent bubbling during baking. Step 3: Sauté Vegetables Heat a tablespoon of olive oil in a skillet over medium heat. Add diced onions and minced garlic, sautéing until they become translucent, about 3-4 minutes. Next, introduce the sliced cremini mushrooms to the pan, cooking until they are browned and tender, around 5-7 minutes. Stir in the fragrant sage and thyme, allowing their flavors to meld for 2 more minutes. Step 4: Mix Filling In a large mixing bowl, combine the creamy pumpkin puree, ricotta cheese, half of the grated Parmesan, and the sautéed vegetables from the skillet. Crack in the eggs and season the mixture with salt and pepper to taste. Stir until everything is well incorporated, creating a luscious filling for your tart. Step 5: Fill Tart Pour the pumpkin mixture into the prepared puff pastry shell, spreading it evenly with a spatula. Sprinkle the remaining Parmesan cheese over the top to add a savory crust. This layer will enhance the overall flavor and help achieve that beautiful browning as it bakes. Step 6: Bake Place the tart in your preheated oven and bake for 30-35 minutes. You’ll know it’s done when the pastry is golden brown and the filling is set yet slightly jiggly in the center. Keep an eye on it and rotate the tart halfway through for uniform baking. Step 7: Cool and Garnish Once baked, remove the Pumpkin Sage & Mushroom Tart from the oven and let it cool for about 10 minutes. This resting period helps achieve cleaner slices. Before serving, you can garnish with pumpkin seeds or additional sage leaves for a delightful touch that adds texture and flavor. Pumpkin Sage & Mushroom Tart Variations Feel free to get creative with your tart—these delightful variations will enhance your dish and cater to your taste buds! Butternut Squash: Swap pumpkin puree for butternut squash for a sweet twist that retains the autumn vibe. Embrace the seasonal flavors with this variation; it brings a lovely depth and sweetness to your tart! Spinach or Kale: Substitute mushrooms with spinach or kale for added nutrients and vibrant color. This swap not only jazzes up the filling but adds a hint of green goodness, perfect for the health-conscious. Dairy-Free: Use a dairy-free ricotta and Parmesan for a vegan-friendly option that doesn’t sacrifice flavor. Your guests will love this dairy-free alternative, maintaining the creamy texture while embracing plant-based goodness. Spicy Kick: Add a pinch of red pepper flakes to the filling for a subtle heat that complements the savory elements. This small addition transforms your tart into a flavor-packed experience, sure to please spice lovers! Herb Blend: Experiment with different herbs like rosemary or oregano to create a unique aromatic profile. Each herb offers its own character, allowing you to personalize your tart based on what you have fresh or on hand. Caramelized Onions: Replace the sautéed onions with caramelized ones for an added layer of sweetness and depth. The rich flavors from caramelization will elevate your tart, making each bite a harmonious balance of sweet and savory. Add Nuts: Stir in toasted walnuts or pecans for a delightful crunch that contrasts the creamy filling. Nuts not only offer texture but also pack a nutritious punch, making each slice more satisfying. For more delicious recipes that bring seasonal flavors to your kitchen, try our Tuscan Sausage Pasta or enjoy a hearty serving of Cheesy Ranch Sausage, perfect for fall gatherings! What to Serve with Pumpkin Sage & Mushroom Tart Elevate your autumn dining experience by pairing this delightful tart with complementary sides and beverages that enhance its rich flavors. Fresh Arugula Salad: A crisp, peppery salad drizzled with lemon vinaigrette adds a refreshing contrast to the creamy tart. Roasted Root Vegetables: Sweet carrots and earthy parsnips, caramelized to perfection, bring out the tart’s cozy flavors and offer a satisfying texture. Creamy Mashed Potatoes: Velvety potatoes provide comfort and balance, making every bite of tart feel like a warm hug. Sautéed Green Beans: Tender yet crisp green beans tossed in garlic butter introduce brightness, adding a lovely green element to your plate. Caramelized Brussels Sprouts: The nuttiness of roasted Brussels sprouts pairs beautifully with the tart’s rich filling and enhances the overall autumn vibe. For drinks, consider serving a Crisp White Wine like Sauvignon Blanc, which cuts through the richness, or a Spiced Apple Cider for a non-alcoholic option that evokes the essence of the season. End your meal on a sweet note with a slice of Pumpkin Pie – a classic dessert that perfectly complements the tart’s flavors. How to Store and Freeze Pumpkin Sage & Mushroom Tart Fridge: Store any leftover tart in an airtight container for up to 3 days. This keeps the filling fresh while preserving the flaky crust. Freezer: If you’d like to keep it longer, freeze the tart for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Reheating: To enjoy, thaw in the fridge overnight and reheat in the oven at 350°F (175°C) for 15-20 minutes, until warmed through. This revitalizes the texture of your Pumpkin Sage & Mushroom Tart beautifully! Make Ahead Options These Pumpkin Sage & Mushroom Tarts are perfect for busy home cooks looking to save time! You can prepare the tart shell and filling up to 24 hours in advance. Simply roll out the puff pastry and fit it into your tart pan, then make the filling by mixing together the pumpkin puree, ricotta, sautéed vegetables, and eggs. Cover both components tightly with plastic wrap and refrigerate them to maintain freshness. When you’re ready to serve, pour the filling into the pastry shell, sprinkle with Parmesan, and bake as directed for a stunning, just as delicious meal. This way, you’ll enjoy all the delightful flavors of autumn with minimal effort on the day of your gathering! Expert Tips for Pumpkin Sage & Mushroom Tart Keep It Cold: Ensure your puff pastry stays chilled while working with it. This is key for achieving a light, flaky crust in your Pumpkin Sage & Mushroom Tart. Sauté to Perfection: Cook the mushrooms until golden before adding them to the filling. This enhances their natural sweetness and flavor, making your tart even more delicious. Let It Rest: After baking, allow the tart to cool for about 10 minutes before slicing. This prevents the filling from spilling and helps you achieve clean, beautiful slices. Season Generously: Don’t skimp on seasoning. Adjust salt and pepper to taste in the filling mixture for a balanced flavor profile that will impress your guests. Substitutions for Everyone: Feel free to swap ingredients based on preference. For instance, butternut squash can replace pumpkin for a different taste, keeping the essence of this comforting dish intact. Pumpkin Sage & Mushroom Tart Recipe FAQs What is the best way to select ripe pumpkin for this tart? Absolutely! When choosing pumpkin, look for those that are firm, heavy for their size, and free of bruises. Their skin should be rich in color and smooth without dark spots. Fresh pumpkin adds a sweet taste and creamy texture to your tart, making it truly delightful. How should I store leftover Pumpkin Sage & Mushroom Tart? You can store leftover tart in an airtight container in the refrigerator for up to 3 days. Make sure it’s completely cooled before sealing it up to maintain the flaky texture of the crust. If you’re preparing for a gathering, it can be nice to have leftovers for the next few days! Can I freeze Pumpkin Sage & Mushroom Tart? Yes, the tart freezes beautifully! To freeze, let it cool completely, then wrap tightly in plastic wrap and aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) for 15-20 minutes until heated through. What if my mushrooms are slimy or dark? If your mushrooms are slimy or have dark spots, that’s a sign they’re past their prime. I recommend choosing fresh, firm cremini mushrooms that have a clean, earthy scent. To fix this, make sure you sauté them properly until they’re golden brown, which enhances their flavor and eliminates moisture. Are there any dietary considerations with this recipe? This recipe is vegetarian and can be made gluten-free by using a gluten-free puff pastry. If you need it to be dairy-free, substitute the ricotta and Parmesan with vegan alternatives and use flax eggs instead of regular eggs. Always check ingredient labels for potential allergens, especially if serving to guests with dietary restrictions. Can I use canned pumpkin puree instead of fresh? Yes, you can certainly use canned pumpkin puree! It’s a convenient option and works beautifully in this Pumpkin Sage & Mushroom Tart. Just ensure you choose a pure pumpkin puree without additives or sugars for the best flavor and texture. If using, adjust the seasoning slightly, as canned varieties can be milder. Cozy Pumpkin Sage & Mushroom Tart for Autumn Gatherings This Pumpkin Sage & Mushroom Tart is a comforting and vibrant centerpiece for autumn gatherings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 35 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr Servings: 8 slicesCourse: DinnerCuisine: VegetarianCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Tart Shell1 package Puff Pastry Keep chilled for a light texture.For the Filling1 cup Pumpkin Puree Opt for fresh for best flavor.8 ounces Cremini Mushrooms Can substitute with button or portobello mushrooms.1 medium Onion White or yellow varieties are ideal.2 cloves Garlic Pre-minced or fresh options work well.1 tablespoon Fresh Sage Dried sage can be substituted, use slightly less.1 teaspoon Thyme Leaves Can be omitted if desired.1 cup Ricotta Cheese Cottage cheese can be a healthier alternative.1/2 cup Parmesan Cheese Consider a dairy-free alternative for vegan options.2 large Eggs Use flax eggs for a vegan twist.1 tablespoon Olive Oil Swap with butter for enriched flavor.to taste Salt and Pepper Adjust according to taste.1/4 cup Pumpkin Seeds For garnish; toasted nuts can also add a nice touch. Equipment Tart PanSkilletMixing bowlParchment Paper Method Step-by-Step InstructionsPreheat your oven to 400°F (200°C). Gather your ingredients and tools, including a tart pan and parchment paper.Roll out the chilled puff pastry on a lightly floured surface to about 1/8 inch thick. Fit it into your tart pan, trim excess, and prick the bottom with a fork.Heat olive oil in a skillet over medium heat. Sauté diced onions and minced garlic for 3-4 minutes until translucent. Add sliced cremini mushrooms and cook 5-7 minutes until browned. Stir in sage and thyme, cooking for 2 more minutes.In a large bowl, combine pumpkin puree, ricotta, half of the Parmesan, and the sautéed vegetables. Add eggs, seasoning with salt and pepper. Mix until well incorporated.Pour the pumpkin mixture into the puff pastry shell, spreading evenly. Sprinkle remaining Parmesan on top.Bake in preheated oven for 30-35 minutes until golden brown and filling is set but jiggly in the center. Rotate halfway for even baking.Remove from the oven and cool for about 10 minutes before serving. Garnish with pumpkin seeds or additional sage leaves. Nutrition Serving: 1sliceCalories: 320kcalCarbohydrates: 24gProtein: 10gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 2500IUVitamin C: 2mgCalcium: 200mgIron: 2mg NotesEnsure your puff pastry stays chilled for a flaky crust. Cook mushrooms until golden for enhanced sweetness. Let it rest after baking for clean slices. Adjust seasoning to taste and feel free to swap ingredients as desired. Tried this recipe?Let us know how it was!
