Description
This Butternut Squash & Mushroom Puff Pastry Tart is a savory vegetarian delight combining tender butternut squash, earthy mushrooms, and aromatic herbs atop a flaky puff pastry crust. Baked to golden perfection and topped with melted Parmesan, this tart makes a perfect appetizer or light meal, showcasing comforting fall flavors in an elegant presentation.
Ingredients
Dough
- 1 lb homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
Egg Wash
- 1 large egg beaten with 1 Tablespoon (15ml) water or milk
Topping
- 1 Tablespoon (15ml) olive oil
- 2 cups (about 270g) peeled & sliced butternut squash (1/4 inch slices)
- 1 and 1/4 cups (150g) sliced or roughly chopped mushrooms
- 1/2 cup sliced onion (1/2 of a medium onion)
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- Pinch freshly ground black pepper, plus more for garnish
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
- Pinch ground nutmeg
- 1 cup (120g) shredded parmesan cheese
- Optional for garnish: flaky sea salt, pepper, more cheese, more fresh thyme & rosemary
Instructions
- Prepare Dough: Prepare homemade rough puff pastry dough through the second refrigeration step or thaw store-bought puff pastry. Keep the dough refrigerated until ready to assemble.
- Cook Topping: In a large skillet over low-medium heat, heat olive oil then add butternut squash and cook for 5 minutes, stirring occasionally. Add mushrooms, onion, garlic, salt, pepper, thyme, rosemary, and nutmeg. Continue cooking until vegetables are soft, about 5-6 minutes, then remove from heat.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Roll Out Dough: On a lightly floured surface, roll pastry dough into a 10×16-inch rectangle. For store-bought pastry, overlap sheets and adhere by rolling together. Transfer dough carefully to prepared baking sheet; reshape if necessary. Fold over 1/2 inch edges and crimp edges with a fork. Chill dough in refrigerator for 10 minutes if needed to firm up.
- Apply Egg Wash and Assemble: Brush egg wash all over the pastry, including edges. Use a fork to prick holes all over the dough except crimped edges. Sprinkle 3/4 cup (about 95g) shredded Parmesan cheese evenly over pastry. Spoon cooked vegetables evenly over cheese layer.
- Bake Tart: Bake in preheated oven for 30 minutes. Remove and evenly sprinkle remaining Parmesan cheese on top.
- Finish Baking: Return tart to oven and bake an additional 5-8 minutes or until cheese is melted and pastry is golden brown.
- Garnish and Serve: Remove from oven and garnish with flaky sea salt, extra pepper, more cheese, and fresh thyme or rosemary if desired. Slice and serve warm or at room temperature.
Notes
- Using homemade rough puff pastry provides a flakier texture but store-bought puff pastry works well for convenience.
- Ensure vegetables are sliced evenly to cook uniformly in the skillet.
- Chilling the dough after shaping helps maintain a crisp crust when baking.
- Adjust seasoning to taste before baking; adding extra herbs on top after baking enhances flavor and presentation.
- This tart can be served as an appetizer, light lunch, or vegetarian main dish.
