Name: Butternut Squash & Mushroom Puff Pastry Tart Recipe
Prep time: 30 min
Cook time: 38 min
Total time: 1 h 8 min
Cuisine: American
Ingredients: 1 lb homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets); 1 large egg beaten with 1 Tablespoon (15ml) water or milk (egg wash); 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 garnish: flaky sea salt, pepper, more cheese, fresh thyme & rosemary

If you’ve been on the hunt for a cozy, delicious dish that feels fancy without all the fuss, you’re going to adore this Butternut Squash & Mushroom Puff Pastry Tart Recipe. I absolutely love how this tart hits all the right notes — flaky, buttery pastry, tender roasted veggies, and just the perfect touch of herbs and parmesan. Whether you’re cooking for a casual family dinner or impressing guests, this recipe comes together beautifully and keeps everyone happy.

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Why You’ll Love This Recipe

Effortless elegance: This tart looks like it took ages but comes together super fast with store-bought puff pastry.
Flavor-packed veggies: Roasted butternut squash and mushrooms combined with fresh herbs create layers of cozy, earthy flavor.
Versatile for any meal: Serve it as a main, side, or party appetizer—you really can’t go wrong.
Make-ahead friendly: You can prep parts ahead and reheat without losing that irresistible flakiness.

The image shows close-up pieces of a flaky, layered pastry tart with a golden-brown crust. The top layer has soft, orange slices of roasted apricot scattered evenly, with small bits of browned nuts embedded in the flaky dough underneath. The base looks light and crisp with a few herbs like thyme for garnish. The tart pieces are placed on a sheet with a white marbled texture visible in the background. The textures emphasize the layers of the crisp dough and the soft, juicy apricot slices. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Butternut Squash & Mushroom Puff Pastry Tart Recipe brings together simple, seasonal ingredients that complement each other beautifully. Knowing each one’s role will give you confidence when shopping and prepping.

Rough puff pastry or store-bought puff pastry: I’ve used both, and while homemade is extra special, store-bought saves tons of time and still bakes up beautifully flaky.
Egg wash: This helps your tart turn golden brown and gives it a lovely shine—don’t skip it!
Olive oil: Adds a gentle richness to the veggies as you sauté them.
Butternut squash: Peeled and sliced thinly so it cooks evenly and softens perfectly during sautéing.
Mushrooms: Sliced or chopped—both work well. I like cremini or button mushrooms for a nice earthy flavor.
Onion: Adds a sweet background note—be sure to slice it thin so it melds seamlessly into the topping.
Garlic: Minced to provide that essential aromatic punch.
Salt and pepper: Basic seasonings that bring out the natural flavors.
Fresh thyme and rosemary: The herbs are game changers here—they brighten up the flavor while keeping it wonderfully rustic.
Ground nutmeg: Just a pinch adds warmth and depth to the vegetable mix—you’ll want to make sure it’s fresh if possible.
Parmesan cheese: Shredded to sprinkle over the tart for that irresistible savory top layer and melty goodness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this tart my own depending on the season and who I’m cooking for. Feel free to swap ingredients or add your flair to make it truly yours.

Swap in different veggies: I’ve swapped butternut squash with sweet potatoes or delicata squash; both work beautifully and give the tart a different seasonal spin.
Add greens like spinach or kale: For extra color and nutrients, stir in wilted greens just before assembling the tart.
Use vegan cheese or omit cheese: If you prefer dairy-free, vegan parmesan or nutritional yeast can create great umami flavor without dairy.
Herb variations: Basil, sage, or marjoram can replace thyme and rosemary for different herbaceous notes—you really can’t go wrong experimenting here.

How to Make Butternut Squash & Mushroom Puff Pastry Tart Recipe

Step 1: Sauté the Butternut Squash and Mushrooms to Perfection

Start by heating the olive oil on low to medium heat in a large skillet. Add the sliced butternut squash and cook gently for about 5 minutes, stirring now and then. You want the squash to begin softening but not brown too fast. Then, toss in the mushrooms, onions, garlic, salt, pepper, fresh thyme, rosemary, and a pinch of nutmeg. Cook everything together for another 5-6 minutes until the veggies are tender and fragrant. This step leaves the squash tender and infuses all the veggies with herbs — a little patience here goes a long way!

Step 2: Prep the Puff Pastry Base

While your veggies are cooling, preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out your puff pastry dough into a rectangular shape around 10×16 inches. If you’re working with store-bought pastry sheets, simply overlap them slightly and press with a rolling pin to join them before rolling out. Don’t worry if it tears a little—just patch it with your fingers. I like to chill the rolled dough for 10 minutes before baking because cold puff pastry bakes up flakier and it’s easier to crimp the edges without the dough sticking to your fork.

Step 3: Assemble Your Tart

Brush the entire surface of the pastry, including the edges, with your egg wash. This makes sure the crust browns evenly and gets that gorgeous shine we all crave. Then, gently poke holes all over the pastry with a fork—but avoid the edges so the crust can puff around the border and hold all the topping. Sprinkle ¾ cup of shredded parmesan cheese over this base, then spread your veggie mixture in an even, single layer on top. This layering keeps the bottom crust crisp without getting soggy.

Step 4: Bake Until Golden and Gorgeous

Bake the tart for 30 minutes until the pastry edges are puffed and starting to turn golden. Then, pull it from the oven, sprinkle the remaining parmesan cheese on top, and pop it back in for another 5-8 minutes. This last step melts the cheese nicely and adds that irresistible browned cheese finish. Keep an eye on the tart so it doesn’t overbrown—you want golden, not burnt.

Step 5: Garnish and Serve Warm or Room Temperature

Once it’s out of the oven, let it cool slightly. I like to sprinkle flaky sea salt, a touch more cracked black pepper, fresh thyme, or rosemary on top for a lovely pop of freshness and texture. You can serve this tart straight away, warmed up, or at room temperature—it’s equally delicious either way.

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Pro Tips for Making Butternut Squash & Mushroom Puff Pastry Tart Recipe

Keep your pastry cold: Whenever you handle the dough, make sure it stays chilly to get the best puff and flakiness. Don’t be afraid to pop it back in the fridge mid-prep.
Thin slices matter: Cutting your butternut squash thinly ensures even cooking and soft texture without drying out.
Don’t overcrowd the veggies: Spread the topping in a single layer to prevent moisture buildup which can sog the crust.
Use quality parmesan: Freshly grated cheese melts better and gives a richer flavor than pre-shredded, which often has additives.

How to Serve Butternut Squash & Mushroom Puff Pastry Tart Recipe

A rectangular pizza with a golden brown crust that is slightly puffy and flaky around the edges, sitting on a baking sheet lined with light brown parchment paper. The top layer has a mix of bright orange roasted pumpkin slices and dark brown mushrooms scattered evenly across the surface. Underneath, there is a layer of melted white cheese that is slightly bubbly and covers almost the entire pizza. The base is a light beige dough that looks soft yet crisp. Small green herb bits are sprinkled lightly over the top. The photo is taken on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish my tart with a sprinkle of flaky sea salt to enhance all those savory flavors, plus a fresh shower of chopped thyme and rosemary. Sometimes I add a little extra parmesan on top right after baking for that cheesy crunch — trust me, it’s worth it!

Side Dishes

This tart pairs beautifully with a crisp green salad tossed in a tangy vinaigrette. I’ve also served it alongside warm lentil soup or a simple bowl of mixed roasted vegetables for a full, cozy meal.

Creative Ways to Present

For holiday parties or special dinners, I like to cut the tart into bite-sized squares or strips for easy finger food. Adding a drizzle of balsamic glaze or a dollop of herbed yogurt sauce on the side makes for a gorgeous presentation and extra flavor kick.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover tart tightly in plastic wrap or store in an airtight container. It keeps well in the fridge for up to 5 days, perfect for weekday lunches or a quick dinner.

Freezing

I’ve frozen assembled, unbaked tarts by wrapping them well in plastic and foil, then baked straight from frozen with an extra 10-12 minutes added to the cook time. It’s a great way to prep in advance for a busy week!

Reheating

To keep crust crispy, I prefer reheating slices in the oven at 300°F for 10-15 minutes rather than the microwave. The microwave can make the pastry soggy, and we don’t want that after all your effort!

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen butternut squash can work in a pinch! Just make sure to thaw it thoroughly and pat dry to avoid excess moisture that can make the pastry soggy. Cooking times might be a bit shorter since the frozen squash will be softer.
What type of mushrooms work best?

I usually use cremini or white button mushrooms because they’re widely available and have a great earthy flavor that complements squash. But shiitake or portobello can also add a nice depth—just chop them into smaller pieces to cook evenly.
Can I make this tart vegan?

Absolutely! Swap the egg wash for a plant-based milk or aquafaba to get that golden crust, and replace parmesan with nutritional yeast or a vegan cheese alternative. The flavors are still fantastic, and I’ve successfully made it vegan several times!
Is it better to make homemade or use store-bought puff pastry?

Homemade rough puff pastry is wonderful and adds a lovely personal touch, but it’s more time-consuming. Store-bought puff pastry works just fine for most home cooks and still delivers flaky, buttery results—especially if you keep it cold and handle it gently.

Final Thoughts

This Butternut Squash & Mushroom Puff Pastry Tart Recipe has become one of my ultimate go-to dishes for any time I want something comforting but still a little special. I love how it fills the kitchen with those warm, fragrant herb notes while being so simple to pull together. Give it a try—you’ll find it’s the kind of recipe that quickly becomes a favorite in your own home, turning everyday dinner into something a bit memorable. Trust me, once you make it, your family and friends will be asking for seconds!