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Butternut Squash and Mushroom Puff Pastry Tart

Butternut Squash and Mushroom Puff Pastry Tart
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A simple and savory Butternut Squash and Mushroom Puff Pastry Tart featuring roasted butternut squash and earthy mushrooms on a flaky, buttery puff pastry base. Perfect as a quick meal, appetizer, or side dish with comforting fall flavors and an elegant presentation.

Ingredients

Scale

Main Ingredients

  • 1 medium fresh butternut squash, peeled and cubed (about 3 cups)
  • 8 oz cremini or button mushrooms, sliced
  • 1 sheet thawed puff pastry
  • 1 shallot or small onion, finely chopped
  • 1–2 tsp fresh thyme or rosemary leaves
  • 2 tbsp olive oil or butter (divided for roasting and sautéing)
  • Salt, to taste
  • Black pepper, to taste
  • Pinch of ground nutmeg

Optional Ingredients

  • 1/2 cup grated cheese (Parmesan, Gruyère, or sharp cheddar)
  • Caramelized onions (to taste)
  • Sautéed greens (kale or spinach)
  • Balsamic reduction, for drizzling

Instructions

  1. Roast the Butternut Squash: Preheat oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces. Toss with 1 tbsp olive oil, salt, and a pinch of nutmeg. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
  2. Sauté Mushrooms and Shallots: While the squash roasts, heat 1 tbsp butter or olive oil in a skillet over medium heat. Add sliced mushrooms and finely chopped shallots, cooking for 7-8 minutes until golden and fragrant. Season with salt, pepper, and fresh thyme.
  3. Prepare the Puff Pastry Base: Roll out the thawed puff pastry sheet on a parchment-lined baking tray. Score a 1-inch border around the edges without cutting through. Prick the center lightly with a fork to prevent puffing.
  4. Assemble the Tart: Evenly layer the roasted butternut squash inside the scored border of the puff pastry. Spread the sautéed mushroom and shallot mixture over the squash. Optionally, sprinkle grated cheese evenly on top.
  5. Bake to Golden Perfection: Bake the tart in the preheated oven at 400°F (200°C) for 20-25 minutes until the puff pastry is risen, flaky, and golden brown. Let it rest slightly before slicing for neat pieces.

Notes

  • Use high-quality puff pastry with a good butter content for best flakiness.
  • Do not overload the tart to avoid soggy pastry and uneven baking.
  • Ensure the butternut squash is thoroughly roasted to enhance sweetness and reduce moisture.
  • Season the squash and mushroom mixtures separately to maximize flavor depth.
  • Allow the tart to rest before serving to help the filling set properly.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
  • Freeze the tart uncooked by wrapping tightly; bake from frozen adding extra baking time.

Nutrition

Keywords: butternut squash tart, mushroom tart, puff pastry tart, autumn appetizer, savory tart

Find it online: https://marygourmet.com/butternut-squash-and-mushroom-puff-pastry-tart/