Description
A warm and savory Butternut Squash & Mushroom Tart combining roasted sweet butternut squash and earthy mushrooms in a flaky puff pastry crust, perfect for cozy dinners or elegant gatherings. Easy to prepare with versatile options and packed with nutritious ingredients for a delicious autumn-inspired meal.
Ingredients
Scale
Vegetables
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 8 oz cremini or button mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
Dairy & Cheese
- 4 oz goat cheese or feta, crumbled
Pantry Items
- 1 sheet puff pastry, thawed
- 2 tbsp olive oil, divided
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through until tender and slightly caramelized.
- Sauté Mushrooms and Aromatics: While the squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until translucent and fragrant. Add the sliced mushrooms and fresh thyme leaves; cook until the mushrooms release their moisture and brown nicely. Season with salt and pepper to taste.
- Prepare the Puff Pastry Base: Roll out the puff pastry sheet on a parchment-lined baking tray. Using a knife, gently score a border about one inch from the edges without cutting all the way through to help the crust puff up during baking.
- Assemble the Tart: Evenly distribute the roasted butternut squash over the puff pastry. Layer the sautéed mushroom mixture on top, then crumble the goat cheese or feta over the filling for creamy bursts of flavor.
- Bake: Place the tart in the oven at 400°F for 20-25 minutes or until the puff pastry is golden and crisp. Let the tart cool for a few minutes before slicing to allow the filling to set.
Notes
- Don’t overfill the tart: keep a neat layer to ensure the crust puffs and stays crisp instead of soggy.
- Use room temperature ingredients to help flavors meld and cook evenly.
- Roast the butternut squash up to two days in advance to save time.
- For a glossy golden crust, brush the exposed pastry edges with beaten egg before baking.
- Allow the tart to cool slightly before cutting to keep the filling intact and slices clean.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of tart)
- Calories: 320
- Sugar: 4g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 25mg