Butternut Squash and Mushroom Puff Pastry Tart Recipe

If you’re craving a cozy yet impressive dish that practically melts in your mouth, you absolutely have to try this Butternut Squash and Mushroom Puff Pastry Tart Recipe. I first made this for a family gathering, and everyone was blown away by how the sweet squash, earthy mushrooms, and crispy golden puff pastry came together so perfectly. Trust me, you’ll find it’s perfect for both weeknight dinners and special occasions alike, and it’s easier than you think.

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Ingredients You’ll Need

The magic behind this Butternut Squash and Mushroom Puff Pastry Tart Recipe happens because we use a handful of fresh, simple ingredients that combine into something seriously special. Plus, these ingredients are easy to find and make the tart both colorful and flavor-packed.

• Puff Pastry: I love using store-bought frozen sheets for convenience, but homemade rough puff pastry adds an extra flaky touch if you have the time.
• Butternut Squash: Peeled and thinly sliced so it cooks through perfectly without getting mushy.
• Mushrooms: I usually use cremini or white mushrooms—both add depth and earthiness.
• Onion: Just half a medium onion sliced thin for subtle sweetness.
• Garlic: Three cloves minced to infuse that warm aroma.
• Olive Oil: For sautéing the veggies and bringing everything together.
• Herbs: Fresh thyme and rosemary are my go-to, but dried work well too if fresh isn’t available.
• Spices: A pinch of nutmeg adds a cozy warmth; salt and pepper to taste.
• Parmesan Cheese: Shredded and sprinkled generously to add that savory, melty goodness.
• Egg Wash: Just one beaten egg mixed with a little water or milk to give the pastry that irresistible golden sheen.

Variations

I love to tweak this Butternut Squash and Mushroom Puff Pastry Tart Recipe depending on the season or what’s in my pantry. You can make simple swaps and feel confident that it’ll still taste amazing.

• Cheese Swap: I once replaced parmesan with crumbled goat cheese for a tangy twist—my family went wild for the creamy contrast!
• Herb Variations: Try sage or oregano for a different herbal note—rosemary and thyme are my staples, but being flexible here lets you customize easily.
• Vegan Option: Skip the cheese and egg wash; instead, brush the pastry with olive oil and add your favorite vegan cheese or nutritional yeast.
• Extra Veggies: Sometimes I toss in sliced zucchini or roasted red peppers to bulk up the filling with extra color and flavor.

How to Make Butternut Squash and Mushroom Puff Pastry Tart Recipe

Step 1: Cook the Vegetables to Perfection

Start by heating olive oil over low-medium heat in a wide skillet, then add the butternut squash slices. I like cooking them gently for about 5 minutes to soften them without turning mushy. Next, toss in the mushrooms, onions, garlic, salt, pepper, thyme, rosemary, and a pinch of nutmeg. Stir occasionally until everything becomes tender and fragrant, roughly 5-6 minutes. This step is where the flavor really builds, so take your time with it and don’t rush.

Step 2: Prepare the Puff Pastry Base

While the veggies are cooking, preheat your oven to 400°F (204°C). If you’re using store-bought puff pastry, it should be thawed and cold. Dust a clean surface lightly with flour and roll out your pastry into a 10×16-inch rectangle. If you’re using two sheets, just overlap them slightly and roll to join them as one piece—it’s easier than you might think. Transfer the rolled pastry carefully onto a parchment-lined baking sheet. To prevent sogginess, fold over the edges about a half inch and crimp them with a fork—keep the dough as cold as possible here; it helps with crispness later.

Step 3: Add the Cheese and Veggie Topping

Brush the entire surface of the pastry (including edges) with an egg wash—that glossy finish is what really makes it look bakery-worthy. Then, poke tiny holes all over the pastry center (but not on the edges) using a fork to prevent puffing up too much. Sprinkle about 3/4 cup of shredded parmesan evenly over the pastry base. Now spoon your cooked vegetable mixture on top in a single layer—that way everything bakes evenly and looks irresistible.

Step 4: Bake Until Golden and Bubbling

Bake your tart for 30 minutes, then pull it out to scatter the remaining cheese on top. Pop it back in the oven for an additional 5 to 8 minutes, or until the pastry is wonderfully golden and the cheese has melted into a bubbly, savory layer. Keep an eye on it in these last minutes so it doesn’t burn—timing can vary slightly depending on your oven.

Step 5: Finish and Serve

Once out of the oven, I like to add a sprinkling of flaky sea salt, extra pepper, and even a little fresh thyme or rosemary for that beautiful, fresh aroma. Cut into squares or rectangles and serve warm—it’s also fantastic at room temperature if you want to prep it ahead.

How to Serve Butternut Squash and Mushroom Puff Pastry Tart Recipe

Garnishes

I’m a big fan of topping this tart with flaky sea salt and a fresh grind of black pepper right before serving. Sometimes I add a little more shredded parmesan on top for extra cheesiness and a sprinkle of fresh thyme or rosemary to tie all the herbs together beautifully—trust me, it’s worth the extra touch.

Side Dishes

Since this tart is rich and packed with flavor, I like to keep sides light and fresh. A crisp arugula salad dressed with lemon vinaigrette balances the buttery tart nicely. Roasted baby carrots or a simple cucumber salad are also favorites I often pair alongside.

Creative Ways to Present

For special occasions, I’ve made mini versions using a muffin tin—perfect for parties and super fun to serve. Cutting the tart into elegant rectangular slices and arranging on a wooden board with fresh herbs scattered around makes for an impressive brunch or appetizer platter.

Make Ahead and Storage

Storing Leftovers

When I have leftovers from this tart, I let it cool completely, then cover tightly with plastic wrap or place in an airtight container and keep it in the refrigerator for up to 5 days. The flavors even deepen a bit overnight—bonus!

Freezing

Freezing the assembled but unbaked tart is possible, but I prefer freezing baked leftovers instead. Just wrap individual slices tightly in foil and freeze in a sealed bag. This method preserves the texture better and lets you enjoy convenient meals later.

Reheating

To bring leftovers back to life, I usually reheat them in a 300°F (149°C) oven for about 10-15 minutes until warmed through and crispy again. If I’m in a hurry, a quick zap in the microwave works too, but the crust won’t stay as crisp that way.

FAQs

Final Thoughts

I absolutely love how this Butternut Squash and Mushroom Puff Pastry Tart Recipe turns out every single time—it’s one of those dishes that looks fancy but feels like a warm hug on a plate. Whether you’re serving family, friends, or just treating yourself, it’s sure to win hearts and satisfy taste buds. Give it a try the next time you want something comforting, flavorful, and a little bit special. Trust me, you’ll be bookmarking this one for good!

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