This Butternut Squash & Mushroom Tart is a showstopping blend of sweet, earthy, and savory flavors. Creamy roasted squash pairs perfectly with umami-rich mushrooms, all nestled in a flaky, golden crust. Each bite offers a delightful contrast of textures, from the tender filling to the crisp pastry.
Ready in just over an hour, it’s an elegant yet approachable appetizer that’s sure to impress. Perfect for gatherings, it serves 12, making it ideal for sharing with friends and family. Whether you opt for homemade dough or a time-saving shortcut, this tart is a celebration of fall’s finest ingredients. Warm, comforting, and visually stunning, it’s a dish that tastes as good as it looks.
Ingredients for Butternut Squash & Mushroom Tart
- Dough:
- 1 lb homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
- Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) water or milk
- 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
- 1 cup (120g) shredded parmesan cheese
- Optional for garnish: flaky sea salt, pepper, more cheese, more fresh thyme & rosemary
Step-by-Step Instructions
- Prepare the Dough: If using homemade rough puff pastry, prepare it through the 2nd refrigeration. For store-bought frozen puff pastry, ensure it’s thawed. Keep the dough refrigerated until step 4.
- Cook the Topping: In a large skillet over low-medium heat, cook olive oil and butternut squash for 5 minutes, stirring occasionally. Add mushrooms, onion, garlic, salt, pepper, thyme, rosemary, and nutmeg. Cook until vegetables are soft, about 5-6 minutes. Remove from heat.
- Preheat Oven: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Roll the Dough: On a lightly floured surface, roll the pastry dough into a 10×16-inch rectangle. If using store-bought pastry, overlap two sheets and roll them together into the same size. Transfer the dough to the lined baking sheet. Fold over a 1/2-inch edge and crimp with a fork. Chill in the refrigerator for 10 minutes if needed.
- Egg Wash & Assemble: Brush egg wash over the entire puff pastry, including the edges. Use a fork to poke holes all over the dough (not the crimped edge). Sprinkle with 3/4 cup (about 95g) of cheese. Spoon the vegetable topping over the cheese, arranging it in a single layer.
- Bake the Tart: Bake for 30 minutes. Remove from the oven and sprinkle the remaining cheese on top. Return to the oven and bake for 5-8 more minutes, or until the cheese is melted and the pastry is golden brown.
- Garnish & Serve: Remove from the oven and garnish with flaky sea salt, pepper, extra cheese, and herbs if desired. Slice and serve warm or at room temperature.
- Store Leftovers: Cover and store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or cover and bake in a 300°F (149°C) oven for 10-15 minutes.
Perfect Pairings: Serving Suggestions
This Butternut Squash & Mushroom Tart shines as an appetizer or light main dish. Serve it with a fresh arugula salad tossed in a simple lemon vinaigrette for a bright contrast. For a heartier meal, pair it with roasted Brussels sprouts or a creamy soup like butternut squash or mushroom bisque. Don’t forget a glass of crisp white wine or sparkling cider to complement the flavors!
Time-Saving Tips for Busy Cooks
Short on time? Use store-bought puff pastry to skip the homemade dough process. Pre-cut your butternut squash and mushrooms the night before to save prep time. If you’re making this for a crowd, assemble the tart up to 2 hours ahead, cover it, and refrigerate until ready to bake. It’s a lifesaver for stress-free entertaining!
Storage & Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, use the microwave for a quick warm-up or bake it in a 300°F (149°C) oven for 10-15 minutes to restore the pastry’s crispiness. For a fresh touch, sprinkle on extra herbs or cheese after reheating.
Recipe Variations to Try
Switch up the flavors by using sweet potatoes instead of butternut squash or adding crumbled goat cheese for a tangy twist. For a vegan version, skip the egg wash and use a plant-based puff pastry and cheese. You can also experiment with different herbs like sage or oregano to customize the taste to your liking.
Essential Equipment Guidance
A large baking sheet and parchment paper or a silicone baking mat are must-haves for this recipe. A rolling pin is essential for shaping the dough, and a pastry brush makes applying the egg wash a breeze. If you’re slicing butternut squash, a sharp chef’s knife or a mandoline slicer will save you time and effort.
Butternut Squash & Mushroom Tart Recipe
Ingredients
Dough
- 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
Topping
- 1 Tablespoon olive oil
- 2 cups peeled & sliced butternut squash (1/4 inch slices) about 270g
- 1 and 1/4 cups sliced or roughly chopped mushrooms 150g
- 1/2 cup sliced onion (1/2 of a medium onion)
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 1 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)
- 1 pinch ground nutmeg
- 1 cup shredded parmesan cheese 120g
- optional for garnish: flaky sea salt, pepper, more cheese, more fresh thyme & rosemary
Instructions
- Dough: Prepare homemade rough puff pastry dough through 2nd refrigeration. If using store-bought frozen puff pastry, make sure it’s thawed. Keep either dough in the refrigerator until step 4 below.
- Topping: Over low-medium heat in a large skillet, cook oil and butternut squash together for 5 minutes stirring occasionally. Add mushrooms, onion, garlic, salt, pepper, thyme, rosemary, and nutmeg. Cook until vegetables are soft, about 5-6 minutes. Remove from heat.
- Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- On a lightly floured work surface using a lightly floured rolling pin, roll pastry dough into a 10×16-inch rectangle. (Tip if using store-bought—place the edge of one sheet over the other and use a rolling pin to adhere them together. Roll the whole thing out into a 10×16-inch rectangle.) Carefully transfer dough to lined baking sheet. If dough has lost shape, use your hands to reshape into a rectangle. Fold over a 1/2 inch edge and crimp the edges down with a fork. Crimping is much easier the colder the pastry is, so place dough/baking sheet into the refrigerator to chill for 10 minutes if needed.
- Egg Wash & Assemble: Brush egg wash all over puff pastry including the edges. Use a fork to poke holes all over the dough (not the crimped edge). Sprinkle with 3/4 cup (about 95g) cheese. Spoon vegetable topping over cheese and arrange in a single layer as best you can.
- Bake tart for 30 minutes. Remove from the oven and sprinkle remaining cheese all over the top. Return to the oven and bake for 5-8 more minutes or until cheese is melted and pastry is golden brown.
- Remove from the oven and, if desired, garnish with flaky sea salt, a sprinkle of pepper, and/or extra cheese and herbs. Slice and serve warm or at room temperature.
- Cover and store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or cover and bake in a 300°F (149°C) oven for 10-15 minutes.