Savory Pumpkin Sage & Mushroom Tart
Savory Pumpkin Sage & Mushroom Tart
Savory Pumpkin Sage & Mushroom Tart is a delightful dish that combines the earthy flavors of pumpkin, sage, and mushrooms with a flaky puff pastry crust. This tart is not only beautiful to look at but also offers a comforting and rich taste, making it perfect for autumn gatherings or a family dinner.
Why You’ll Love This Savory Pumpkin Sage & Mushroom Tart
This savory tart showcases seasonal ingredients at their best. The sweet undertone of roasted pumpkin harmonizes perfectly with the savory notes of sautéed mushrooms and vibrant sage. The creamy ricotta and rich Parmesan add texture and flavor depth. Whether served as a main dish or as an impressive appetizer, this savory pumpkin sage & mushroom tart will charm your guests and satisfy your cravings.
How to Make Savory Pumpkin Sage & Mushroom Tart
Ingredients:
- 1 sheet of puff pastry, thawed
- 1 small sugar pumpkin or butternut squash, peeled, seeded, and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms (such as cremini or button), sliced
- 1 teaspoon fresh sage, finely chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon milk or cream
- 1/4 cup pine nuts, toasted (optional)
Step-by-Step Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Spread the pumpkin cubes on the prepared baking sheet. Toss them with olive oil, salt, and pepper.
- Roast the pumpkin in the oven for 20-25 minutes or until tender and slightly caramelized, turning once halfway through the cooking time. Remove from the oven and set aside.
- While the pumpkin is cooking, melt butter in a skillet over medium heat. Add the onion and garlic, then sauté until fragrant and translucent.
- Add the mushrooms to the skillet. Season with salt and pepper, and cook until they release their moisture and become golden brown. Stir in the chopped sage and sauté for another minute.
- In a small bowl, mix the ricotta and Parmesan cheese until well combined. Season with salt and pepper as needed.
- Roll out the puff pastry on a lightly floured surface to fit a 9-inch tart pan. Press the pastry into the pan, trimming any excess. Prick the bottom with a fork.
- Beat the egg with milk or cream in a small bowl. Brush the pastry with a little of the egg wash.
- Spread the ricotta mixture evenly over the bottom of the pastry. Layer the cooked pumpkin and sautéed mushrooms evenly on top.
- Drizzle any remaining egg wash over the filling and sprinkle with toasted pine nuts if using.
- Bake the tart in the preheated oven for 25-30 minutes or until the pastry is golden and puffed, and the filling sets.
- Let the tart cool for a few minutes before serving. Cut into slices and enjoy warm or at room temperature.
How to Serve Savory Pumpkin Sage & Mushroom Tart
This savory pumpkin sage & mushroom tart can be served warm or at room temperature, making it versatile for any occasion. Pair it with a simple side salad dressed with balsamic vinaigrette to balance the rich flavors of the tart. For a festive touch, serve slices as part of a charcuterie board, along with seasonal cheeses and crackers.
How to Store Savory Pumpkin Sage & Mushroom Tart
To store any leftover savory pumpkin sage & mushroom tart, allow it to cool completely before wrapping it tightly with plastic wrap or placing it in an airtight container. Refrigerate for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
Tips to Make Savory Pumpkin Sage & Mushroom Tart Perfect
- Choose the Right Squash: If sugar pumpkins are unavailable, butternut squash makes an excellent substitute due to its sweetness and texture.
- Prepare Ahead: You can roast the pumpkin and sauté the mushrooms a day ahead. Store them in the refrigerator until you are ready to assemble the tart.
- Try Different Cheeses: Feel free to experiment with other cheeses, such as goat cheese or feta, for a unique flavor profile.
Flavor Variations
- Add Spinach: Incorporate fresh spinach leaves into the filling for added nutrition and a pop of green color.
- Use Different Mushrooms: Explore various mushroom types, like portobello or oyster mushrooms, to enhance the flavor complexity.
- Incorporate Nuts: For a different texture, add walnuts or pecans in place of pine nuts.
Pro Tips for Success
- Thaw Puff Pastry: Always ensure that your puff pastry is fully thawed before using it to avoid any tearing.
- Do Not Overfill: Be cautious not to overfill the tart, as this may cause the pastry to become soggy.
- Keep an Eye on Baking: Ovens can vary in temperature; start checking the tart a few minutes before the indicated baking time to ensure it does not over-bake.
FAQs About Savory Pumpkin Sage & Mushroom Tart
Can I use frozen pumpkin or squash?
Yes, you can use frozen pumpkin or squash. Make sure to thaw and drain any excess moisture before cooking, as this can alter the tart’s texture.
What can I serve with this tart?
This tart pairs beautifully with a fresh salad, a light soup, or a selection of cheeses for an elegant meal. It’s also great as a standalone appetizer.
Can I make this tart gluten-free?
To make a gluten-free version, simply use a gluten-free puff pastry. Check the ingredients on the packaging to ensure it fits your dietary needs.
Final Thoughts
Savory Pumpkin Sage & Mushroom Tart is a nourishing dish that embodies the flavors of fall. Its combination of wholesome ingredients and simple preparation makes it an excellent choice for family dinners, gatherings, or any occasion. With a few easy steps, you can enjoy a delicious, homemade tart that will impress everyone at your table. Give this recipe a try and savor the delightful combination of pumpkin, sage, and mushrooms. Happy cooking!
Savory Pumpkin Sage & Mushroom Tart
Ingredients
Crust
- 1 sheet puff pastry, thawed Ensure it is fully thawed before use.
Filling
- 1 small sugar pumpkin or butternut squash, peeled, seeded, and cut into 1/2-inch cubes Either sugar pumpkin or butternut squash can be used.
- 1 tablespoon olive oil
- to taste Salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms (such as cremini or button), sliced
- 1 teaspoon fresh sage, finely chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon milk or cream
- 1/4 cup pine nuts, toasted (optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Spread the pumpkin cubes on the prepared baking sheet. Toss them with olive oil, salt, and pepper.
- Roast the pumpkin in the oven for 20-25 minutes or until tender and slightly caramelized, turning once halfway through the cooking time. Remove from the oven and set aside.
- While the pumpkin is cooking, melt butter in a skillet over medium heat. Add the onion and garlic, then sauté until fragrant and translucent.
- Add the mushrooms to the skillet. Season with salt and pepper, and cook until they release their moisture and become golden brown. Stir in the chopped sage and sauté for another minute.
- In a small bowl, mix the ricotta and Parmesan cheese until well combined. Season with salt and pepper as needed.
- Roll out the puff pastry on a lightly floured surface to fit a 9-inch tart pan. Press the pastry into the pan, trimming any excess. Prick the bottom with a fork.
- Beat the egg with milk or cream in a small bowl. Brush the pastry with a little of the egg wash.
- Spread the ricotta mixture evenly over the bottom of the pastry. Layer the cooked pumpkin and sautéed mushrooms evenly on top.
- Drizzle any remaining egg wash over the filling and sprinkle with toasted pine nuts if using.
Baking
- Bake the tart in the preheated oven for 25-30 minutes or until the pastry is golden and puffed, and the filling sets.
- Let the tart cool for a few minutes before serving. Cut into slices and enjoy warm or at room temperature.
