Description
This Butternut Squash & Mushroom Puff Pastry Tart is a savory, flaky delight combining roasted butternut squash, sautéed mushrooms, onions, fresh herbs, and Parmesan cheese atop a crisp puff pastry base. Perfect for a comforting appetizer or a light main dish, this tart utilizes easy cooking techniques and can be made with homemade or store-bought puff pastry.
Ingredients
Scale
Puff Pastry
- 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)
Vegetable 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
Cheese and Garnish
- 1 cup (120g) shredded Parmesan cheese
- Optional garnish: flaky sea salt, pepper, more cheese, fresh thyme & rosemary
Instructions
- Prepare Puff Pastry: Prepare homemade rough puff pastry dough through the second refrigeration step or thaw store-bought frozen puff pastry thoroughly. Keep the dough refrigerated until ready to use to ensure it remains cold and flaky for best results.
- Sauté Vegetables: Heat olive oil over low-medium heat in a large skillet. Add butternut squash and cook for 5 minutes, stirring occasionally. Add mushrooms, onion, garlic, salt, pepper, thyme, rosemary, and nutmeg. Cook for an additional 5-6 minutes until vegetables are tender and lightly caramelized. Remove from heat and set aside.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- Roll Out Pastry: On a lightly floured surface, roll the puff pastry dough into a 10×16-inch rectangle. If using store-bought sheets, overlap one sheet over the other and press with a rolling pin to join, then roll out the entire sheet to required size. Transfer the dough carefully to the prepared baking sheet. If needed, reshape the rectangle. Fold the edges over by 1/2 inch and crimp down with a fork. Chill in the refrigerator for 10 minutes if the pastry has softened to keep edges crisp.
- Assemble Tart: Brush the entire surface of the pastry with egg wash including the edges. Use a fork to prick holes all over the dough except the crimped edges to prevent puffing too much. Sprinkle 3/4 cup (95g) of shredded Parmesan cheese evenly over the dough. Spread the cooked vegetable mixture evenly on top of the cheese layer in a single layer.
- Bake Tart: Bake in the preheated oven for 30 minutes until the pastry begins to turn golden. Remove from oven and sprinkle remaining 1/4 cup (25g) Parmesan cheese on top. Return to oven and bake for an additional 5-8 minutes until cheese melts and pastry is golden brown.
- Garnish and Serve: Remove tart from oven. Optionally garnish with flaky sea salt, freshly ground black pepper, more cheese, and fresh thyme and rosemary. Slice into 12 pieces and serve warm or at room temperature.
- Store Leftovers: Cover and refrigerate any leftovers for up to 5 days. Reheat gently in the microwave or wrapped in foil in a 300°F (149°C) oven for 10-15 minutes to restore crispness.
Notes
- This tart works well with either homemade or store-bought puff pastry for convenience.
- Rolling and chilling the dough is key to maintaining the flaky texture.
- You can substitute Parmesan with other hard cheeses like Gruyère or Pecorino for variation.
- For extra flavor, add a drizzle of balsamic glaze or a sprinkle of chili flakes before serving.
- Leftovers can be enjoyed cold but are best warmed to revive crisp pastry texture.
Nutrition
- Serving Size: 1 slice (1/12 of tart)
- Calories: 280
- Sugar: 3g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
