Can You Make a Rustic, Savory Fall Tart in Just Over an Hour?
Craving a warm, seasonal dish that’s perfect for autumn gatherings or a cozy dinner? What if you could layer flaky puff pastry with roasted butternut squash, savory mushrooms, and melty parmesan for a show-stopping tart? Butternut Squash & Mushroom Tart is your answer—a vegetarian masterpiece with bold fall flavors, ideal for holiday sides, brunches, or a light main course. Ready to impress with minimal effort? Let’s get cooking!
Overview: Why Butternut Squash & Mushroom Tart Shines
What makes Butternut Squash & Mushroom Tart so special? This dish combines buttery, flaky puff pastry with a vibrant topping of butternut squash, mushrooms, onions, and garlic, seasoned with thyme, rosemary, and nutmeg for a cozy, autumnal vibe. The parmesan cheese adds a nutty, melty finish, and the one-pan assembly keeps cleanup easy. Perfect for fall dinners, potlucks, or meal prep, this tart is as beautiful as it is delicious, with a rustic charm that elevates any table.
Time requirement: About 65 minutes total, with 20 minutes active prep and 45 minutes for dough prep and baking. Using store-bought puff pastry speeds things up.
Difficulty level: Easy! If you can roll dough and sauté veggies, you’re set. A large skillet, a baking sheet, and a rolling pin are the main tools, and kids can help brush egg wash or sprinkle cheese.
Health perks: Butternut squash provides fiber, vitamins A and C, and antioxidants for immunity. Mushrooms offer vitamins D and B, while parmesan adds calcium and protein. The minimal oil and veggie-forward topping make it a balanced, nutrient-rich dish. The recipe’s flexibility supports vegan or gluten-free diets.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 6-8 servings (one 10×16-inch tart). Each ingredient plays a key role, with swaps for flexibility.
Dough
- Homemade rough puff pastry or store-bought frozen puff pastry (1 pound, 2 sheets): Creates a flaky, buttery base. Sub: Gluten-free puff pastry or phyllo dough (layered).
- Egg wash (1 large egg beaten with 1 tablespoon water or milk): Adds golden shine. Sub: Milk or plant-based milk for vegan.
Topping
- Olive oil (1 tablespoon): Sautés veggies for flavor. Sub: Avocado oil or butter.
- Butternut squash (2 cups, 270g, peeled and sliced 1/4-inch thick): Adds sweet, hearty texture. Sub: Acorn squash or sweet potato.
- Mushrooms (1 1/4 cups, 150g, sliced or roughly chopped): Bring savory, earthy depth. Sub: Cremini, shiitake, or zucchini.
- Onion (1/2 cup, 1/2 medium, sliced): Adds mild sweetness. Sub: Shallots or red onion.
- Garlic (3 cloves, minced): Provides aromatic warmth. Sub: 1 teaspoon garlic powder.
- Salt (1/4 teaspoon): Enhances flavors. Sub: Kosher salt or low-sodium alternatives.
- Black pepper (pinch, plus more for garnish): Adds subtle heat. Sub: White pepper.
- Fresh thyme leaves (2 teaspoons or 1 teaspoon dried): Brings herby brightness. Sub: Fresh or dried oregano.
- Fresh rosemary (2 teaspoons chopped or 1 teaspoon dried): Adds piney depth. Sub: Fresh or dried sage.
- Ground nutmeg (pinch): Enhances fall flavors with warmth. Sub: Cinnamon or allspice.
- Shredded parmesan cheese (1 cup, 120g, plus more for garnish): Adds nutty, melty richness. Sub: Pecorino Romano, Gruyère, or vegan cheese.
- Optional garnish: Flaky sea salt, extra pepper, cheese, thyme, or rosemary for flair. Sub: Chopped parsley or chives.
These ingredients are fall-inspired and accessible, creating a wholesome, flavorful tart.
Step-by-Step Instructions: Let’s Cook This Savory Tart!
Ready to start? You’ll need a large skillet, a large baking sheet, a rolling pin, and a fork. These steps are simple, with tips for success.
- Prep the dough: If using homemade rough puff pastry, prepare through the second refrigeration (chilled and ready to roll). If using store-bought frozen puff pastry (1 pound, 2 sheets), ensure it’s thawed. Keep dough refrigerated until step 4. Tip: Thaw store-bought pastry in the fridge overnight for ease.
- Cook the topping: In a large skillet over low-medium heat, heat 1 tablespoon olive oil. Add 2 cups sliced butternut squash and cook, stirring occasionally, for 5 minutes. Add 1 1/4 cups mushrooms, 1/2 cup sliced onion, 3 minced garlic cloves, 1/4 teaspoon salt, a pinch of black pepper, 2 teaspoons fresh thyme (or 1 teaspoon dried), 2 teaspoons fresh rosemary (or 1 teaspoon dried), and a pinch of nutmeg. Cook until veggies are soft, about 5-6 minutes. Remove from heat. Tip: Slice squash thinly for even cooking; stir gently to keep veggies intact.
- Preheat oven: Preheat to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Tip: Parchment prevents sticking and ensures easy cleanup.
- Roll the dough: On a lightly floured surface with a lightly floured rolling pin, roll puff pastry into a 10×16-inch rectangle. For store-bought pastry, overlap the edges of two sheets and roll to adhere into one rectangle. Transfer to the lined baking sheet. Reshape into a rectangle if needed. Fold over a 1/2-inch edge and crimp with a fork. If dough is warm, chill on the baking sheet in the fridge for 10 minutes. Tip: Keep dough cold for easier crimping and flakier results.
- Assemble the tart: Brush the dough (including edges) with egg wash (1 egg beaten with 1 tablespoon water or milk). Poke holes all over the dough (not the crimped edge) with a fork to prevent puffing. Sprinkle with 3/4 cup parmesan cheese. Spoon veggie topping over cheese, arranging in a single layer as best as possible. Tip: Spread veggies evenly to ensure every bite has flavor.
- Bake: Bake for 30 minutes until pastry is golden. Remove from oven, sprinkle with remaining 1/4 cup parmesan, and bake 5-8 minutes more until cheese is melted and pastry is golden brown. Tip: Check at 5 minutes to avoid over-browning cheese.
- Serve: Garnish with flaky sea salt, extra pepper, cheese, thyme, or rosemary, if desired. Slice into squares or rectangles and serve warm or at room temperature. Tip: Let cool for 5 minutes for easier slicing.
Assembly: Plate It Like a Pro
This tart is rustic and vibrant, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Tart: Slice into 6-8 squares or rectangles and serve 1-2 pieces per plate, showcasing the golden pastry and colorful veggies. Tip: Use a sharp knife for clean cuts.
- Garnish: Sprinkle with flaky sea salt, a pinch of pepper, extra parmesan, or fresh thyme and rosemary sprigs for a vibrant finish. Tip: Add herbs just before serving for freshness.
- Serving suggestion: Pair with a green salad, soup (like tomato or butternut squash), or roasted chicken for a heartier meal. Tip: Warm soup on the stove during the last 15 minutes of baking.
- Presentation: For a fall vibe, use rustic or white plates to highlight the golden pastry, orange squash, and green herbs. Serve family-style on a wooden board for gatherings. Tip: A drizzle of olive oil or extra cheese shavings adds a restaurant-style flourish.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your tart tasting great.
- Storage: Store in an airtight container in the fridge for up to 5 days. Reheat in a 300°F (149°C) oven, covered, for 10-15 minutes, or microwave for 30-60 seconds. Tip: Reheat in the oven to maintain pastry crispness.
- Freezing: Freeze baked tart (ungarnished) in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat in a 300°F oven for 10-15 minutes. Tip: Freeze individual slices for quick portions; add fresh garnishes after reheating.
- Make-ahead: Prep veggie topping and store in the fridge up to 2 days ahead. Roll and shape dough a day ahead; keep refrigerated. Assemble and bake fresh for best texture. Tip: Don’t assemble early—pastry can get soggy.
Health tip: Storing properly preserves the squash’s vitamin A, mushrooms’ vitamin D, and parmesan’s calcium, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying quick and healthy.
- Vegan version: Use vegan puff pastry, plant-based milk for egg wash, and vegan cheese or nutritional yeast.
- Gluten-free option: Use gluten-free puff pastry; check cheese for additives.
- Spicy kick: Add 1/4 teaspoon red pepper flakes with the veggies.
- Cheese swap: Use Gouda or feta for a different flavor profile.
- Veggie boost: Add 1/2 cup sautéed spinach or kale to the topping.
- Nutty twist: Sprinkle with toasted pine nuts or walnuts before serving.
Conclusion: Savor Your Rustic Fall Tart
You’re now ready to master Butternut Squash & Mushroom Tart! This wholesome, vegetarian dish brings flaky pastry, sweet squash, and savory mushrooms together for a meal that’s perfect for fall dinners, brunches, or holiday sides. With just over an hour, you can create a flavorful, rustic tart that’s as beautiful as it is delicious. Play with vegan or spicy twists to make it your own. Grab that puff pastry, fire up the oven, and enjoy this autumnal delight. Share your results in the comments—I’d love to hear how it turned out!
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Butternut Squash & Mushroom Tart
Description
Craving a warm, seasonal dish that’s perfect for autumn gatherings or a cozy dinner? What if you could layer flaky puff pastry with roasted butternut squash, savory mushrooms, and melty parmesan for a show-stopping tart? Butternut Squash & Mushroom Tart is your answer—a vegetarian masterpiece with bold fall flavors, ideal for holiday sides, brunches, or a light main course
Ingredients
Here’s the lineup for 6-8 servings (one 10×16-inch tart). Each ingredient plays a key role, with swaps for flexibility.
Dough
- Homemade rough puff pastry or store-bought frozen puff pastry (1 pound, 2 sheets): Creates a flaky, buttery base. Sub: Gluten-free puff pastry or phyllo dough (layered).
- Egg wash (1 large egg beaten with 1 tablespoon water or milk): Adds golden shine. Sub: Milk or plant-based milk for vegan.
Topping
- Olive oil (1 tablespoon): Sautés veggies for flavor. Sub: Avocado oil or butter.
- Butternut squash (2 cups, 270g, peeled and sliced 1/4-inch thick): Adds sweet, hearty texture. Sub: Acorn squash or sweet potato.
- Mushrooms (1 1/4 cups, 150g, sliced or roughly chopped): Bring savory, earthy depth. Sub: Cremini, shiitake, or zucchini.
- Onion (1/2 cup, 1/2 medium, sliced): Adds mild sweetness. Sub: Shallots or red onion.
- Garlic (3 cloves, minced): Provides aromatic warmth. Sub: 1 teaspoon garlic powder.
- Salt (1/4 teaspoon): Enhances flavors. Sub: Kosher salt or low-sodium alternatives.
- Black pepper (pinch, plus more for garnish): Adds subtle heat. Sub: White pepper.
- Fresh thyme leaves (2 teaspoons or 1 teaspoon dried): Brings herby brightness. Sub: Fresh or dried oregano.
- Fresh rosemary (2 teaspoons chopped or 1 teaspoon dried): Adds piney depth. Sub: Fresh or dried sage.
- Ground nutmeg (pinch): Enhances fall flavors with warmth. Sub: Cinnamon or allspice.
- Shredded parmesan cheese (1 cup, 120g, plus more for garnish): Adds nutty, melty richness. Sub: Pecorino Romano, Gruyère, or vegan cheese.
- Optional garnish: Flaky sea salt, extra pepper, cheese, thyme, or rosemary for flair. Sub: Chopped parsley or chives.
These ingredients are fall-inspired and accessible, creating a wholesome, flavorful tart.
Instructions
- Prep the dough: If using homemade rough puff pastry, prepare through the second refrigeration (chilled and ready to roll). If using store-bought frozen puff pastry (1 pound, 2 sheets), ensure it’s thawed. Keep dough refrigerated until step 4. Tip: Thaw store-bought pastry in the fridge overnight for ease.
- Cook the topping: In a large skillet over low-medium heat, heat 1 tablespoon olive oil. Add 2 cups sliced butternut squash and cook, stirring occasionally, for 5 minutes. Add 1 1/4 cups mushrooms, 1/2 cup sliced onion, 3 minced garlic cloves, 1/4 teaspoon salt, a pinch of black pepper, 2 teaspoons fresh thyme (or 1 teaspoon dried), 2 teaspoons fresh rosemary (or 1 teaspoon dried), and a pinch of nutmeg. Cook until veggies are soft, about 5-6 minutes. Remove from heat. Tip: Slice squash thinly for even cooking; stir gently to keep veggies intact.
- Preheat oven: Preheat to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Tip: Parchment prevents sticking and ensures easy cleanup.
- Roll the dough: On a lightly floured surface with a lightly floured rolling pin, roll puff pastry into a 10×16-inch rectangle. For store-bought pastry, overlap the edges of two sheets and roll to adhere into one rectangle. Transfer to the lined baking sheet. Reshape into a rectangle if needed. Fold over a 1/2-inch edge and crimp with a fork. If dough is warm, chill on the baking sheet in the fridge for 10 minutes. Tip: Keep dough cold for easier crimping and flakier results.
- Assemble the tart: Brush the dough (including edges) with egg wash (1 egg beaten with 1 tablespoon water or milk). Poke holes all over the dough (not the crimped edge) with a fork to prevent puffing. Sprinkle with 3/4 cup parmesan cheese. Spoon veggie topping over cheese, arranging in a single layer as best as possible. Tip: Spread veggies evenly to ensure every bite has flavor.
- Bake: Bake for 30 minutes until pastry is golden. Remove from oven, sprinkle with remaining 1/4 cup parmesan, and bake 5-8 minutes more until cheese is melted and pastry is golden brown. Tip: Check at 5 minutes to avoid over-browning cheese.
- Serve: Garnish with flaky sea salt, extra pepper, cheese, thyme, or rosemary, if desired. Slice into squares or rectangles and serve warm or at room temperature. Tip: Let cool for 5 minutes for easier slicing.
FAQs: Your Questions Answered
Can I use pre-cut squash? Yes! Use 2 cups pre-cut butternut squash; check cooking time as it may soften faster.
What are the health benefits? Squash provides vitamin A and fiber, mushrooms offer vitamin D, and parmesan adds calcium for a balanced dish.
How do I know the tart is done? Pastry should be golden brown, and cheese melted after 35-38 minutes; check edges for crispness.
Can I prep for a party? Yes! Prep veggies and dough a day ahead; assemble and bake fresh for best texture.
Kid-friendly? Totally! Sweet squash and cheesy topping are a hit. Omit nutmeg or mushrooms for picky eaters.
Why is my pastry soggy? Too much veggie moisture or no fork holes. Drain veggies well and poke dough next time.
Gluten-free? Use gluten-free puff pastry; check cheese for additives.
How to store leftovers? Fridge for 5 days; reheat in oven for crispness. Freeze for 2 months; thaw before reheating.