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Butternut Squash and Mushroom Puff Pastry Tart

Butternut Squash and Mushroom Puff Pastry Tart
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This Butternut Squash and Mushroom Puff Pastry Tart combines tender roasted butternut squash and earthy mushrooms on a golden, flaky puff pastry crust. Perfect for an elegant yet effortless meal, this versatile vegetarian tart works beautifully as a main dish, appetizer, or brunch offering. Quick to prepare and packed with seasonal flavors, it delivers comforting taste and stunning presentation in under an hour.

Ingredients

Scale

Vegetables

  • 1 medium butternut squash, peeled and cubed (about 3 cups)
  • 8 oz cremini or baby bella mushrooms, sliced
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced

Puff Pastry & Cheese

  • 1 sheet puff pastry, thawed (about 9x12 inches)
  • 1/2 cup ricotta cheese or goat cheese (optional)

Oils and Seasonings

  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Herbs

  • 1 teaspoon fresh thyme or sage leaves, chopped

Instructions

  1. Prepare the butternut squash: Peel and cube the butternut squash into bite-sized pieces, then toss with 1 tablespoon olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes until golden and tender, stirring halfway through for even cooking.
  2. Sauté the mushrooms and aromatics: While the squash roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add finely chopped shallots and garlic, cooking until fragrant and translucent. Add the sliced mushrooms and sauté until they release moisture and turn nicely browned, about 6-8 minutes.
  3. Roll out the puff pastry: On a lightly floured surface, unfold or roll out the puff pastry sheet to your desired size. Transfer it onto a baking sheet lined with parchment paper. Score a border about 1 inch from the edges without cutting through to create a raised crust when baked.
  4. Assemble the tart: Spread a thin layer of ricotta or goat cheese within the scored border of the puff pastry. Evenly distribute the roasted butternut squash and sautéed mushrooms on top. Sprinkle with fresh herbs, and season with salt and pepper to taste.
  5. Bake to perfection: Bake the tart in a 400°F (200°C) oven for 15-20 minutes, or until the puff pastry is golden, puffed, and crisp. Watch carefully to avoid over-browning.
  6. Serve and enjoy: Remove tart from oven and let it cool slightly before slicing. This resting time allows the filling to settle for cleaner cuts and richer flavor.

Notes

  • Dry your mushrooms well to ensure they brown instead of steaming.
  • Use chilled puff pastry to keep layers crisp and flaky during baking.
  • Do not overload the tart with toppings to prevent soggy pastry and uneven baking.
  • Score the pastry edges without cutting through to create an attractive, puffed border.
  • Roast butternut squash ahead of time to save assembly time on the day of baking.

Nutrition

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

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