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Butternut Squash and Mushroom Puff Pastry Tart

Butternut Squash and Mushroom Puff Pastry Tart
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The Butternut Squash and Mushroom Puff Pastry Tart is a warm, flavorful, and elegant dish that combines tender roasted butternut squash, earthy sautéed mushrooms, and flaky buttery puff pastry. Perfect for cozy dinners or sophisticated gatherings, this vegetarian tart offers a comforting, savory experience with layers of texture and taste that impress with minimal effort.

Ingredients

Scale

Vegetables & Aromatics

  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 8 oz mixed mushrooms (such as cremini, shiitake, or baby bella), sliced
  • 2 shallots or small onions, finely chopped
  • 2 cloves garlic, minced
  • 1–2 tsp fresh thyme or rosemary leaves

Base & Fat

  • 1 sheet puff pastry, thawed (use gluten-free puff pastry for gluten-free option)
  • 2–3 tbsp olive oil or butter (for roasting and sautéing)

Seasonings & Extras

  • Salt, to taste
  • Black pepper, to taste
  • Optional: 3-4 oz goat cheese or feta, crumbled (use vegan cheese for vegan version)

Instructions

  1. Prepare the Butternut Squash: Peel and cube the butternut squash into bite-sized pieces. Toss with olive oil, salt, pepper, and fresh thyme leaves. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes until tender and caramelized on the edges.
  2. Sauté the Mushrooms and Aromatics: While the squash roasts, heat olive oil or butter in a skillet over medium heat. Add finely chopped shallots and garlic, cooking until softened and fragrant. Add sliced mushrooms and sauté until golden and all moisture evaporates. Season with salt, pepper, and fresh herbs.
  3. Prepare the Puff Pastry Base: Roll out the puff pastry to fit a baking sheet or tart pan. Lightly prick the surface with a fork to prevent air bubbles. Score a border about one inch inside the edges, careful not to cut through, to create a puffed crust edge.
  4. Assemble the Tart: Evenly spread the roasted butternut squash over the puff pastry base. Top with the sautéed mushrooms and shallots mixture. If using cheese, dot small spoonfuls or sprinkle grated cheese evenly over the top.
  5. Bake to Golden Perfection: Bake in a preheated oven at 400°F (200°C) for 20-25 minutes or until the puff pastry is crisp, golden, and puffed around the edges. Remove and let cool for a few minutes before slicing and serving.

Notes

  • Keep puff pastry chilled until baking to ensure maximum puff and flakiness.
  • Do not overcrowd mushrooms; sauté in batches if necessary to promote browning.
  • Score the pastry border carefully to define crust shape and presentation.
  • Cut butternut squash into uniform pieces for even roasting and caramelization.
  • Allow tart to cool slightly after baking to prevent sogginess when sliced.

Nutrition

Keywords: butternut squash tart, mushroom tart, puff pastry tart, vegetarian appetizer, fall recipe, seasonal tart

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