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–+ servings
Pumpkin Sage & Mushroom Tart

Cozy Pumpkin Sage & Mushroom Tart for Autumn Gatherings

This Pumpkin Sage & Mushroom Tart is a comforting and vibrant centerpiece for autumn gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Shell
  • 1 package Puff Pastry Keep chilled for a light texture.
For the Filling
  • 1 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 Pan
  • Skillet
  • Mixing bowl
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and tools, including a tart pan and parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the pumpkin mixture into the puff pastry shell, spreading evenly. Sprinkle remaining Parmesan on top.
  6. 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.
  7. 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

Notes

Ensure 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.

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