Description
A savory and hearty butternut squash and mushroom puff pastry tart combining tender roasted vegetables, fragrant herbs, and melted Parmesan cheese on a flaky pastry base. Perfect as an elegant appetizer, light lunch, or vegetarian main dish.
Ingredients
Scale
Puff Pastry
- 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
Vegetable Filling
- 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
Cheese & Garnish
- 1 cup (120g) shredded Parmesan cheese
- Optional garnish: flaky sea salt, pepper, extra cheese, fresh thyme & rosemary
Instructions
- Prepare Pastry: Prepare homemade rough puff pastry dough through the 2nd refrigeration step, or if using store-bought puff pastry, thaw completely. Keep dough refrigerated until ready to assemble.
- Cook Vegetables: Heat olive oil over low-medium heat in a large skillet. Add butternut squash and cook for 5 minutes, stirring occasionally. Add mushrooms, onion, garlic, salt, pepper, thyme, rosemary, and nutmeg. Sauté until vegetables are soft and fragrant, about 5-6 minutes. Remove from heat and set aside.
- Preheat Oven: Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone mat and set aside.
- Roll Out Dough: On a lightly floured surface, roll the puff pastry dough into a 10×16-inch rectangle. If using store-bought sheets, overlap and press the two sheets together before rolling. Transfer dough carefully to the prepared baking sheet. Fold over a 1/2 inch edge all around and crimp edges with a fork. If the dough softens, chill in the refrigerator for 10 minutes to maintain shape.
- Apply Egg Wash & Cheese: Brush the entire surface of the dough, including edges, with the egg wash. Use a fork to poke holes evenly across the dough surface but avoid the crimped edges. Sprinkle 3/4 cup (about 95g) of shredded Parmesan cheese evenly over the dough.
- Add Vegetable Topping: Spoon the sautéed vegetable mixture over the cheese layer, spreading into a single even layer.
- Bake Tart: Bake in the preheated oven for 30 minutes. Remove from oven and sprinkle remaining Parmesan cheese on top. Return to the oven and bake for an additional 5-8 minutes until the cheese melts and the pastry turns golden brown.
- Garnish & Serve: Remove from oven and optionally garnish with flaky sea salt, extra cracked pepper, additional cheese, and fresh thyme and rosemary. Slice and serve warm or at room temperature.
- Store Leftovers: Cover and refrigerate leftovers for up to 5 days. Reheat in the microwave or covered in a 300°F (149°C) oven for 10-15 minutes before serving.
Notes
- This tart can be made with either store-bought or homemade puff pastry for convenience or freshness.
- The savory herb and nutmeg combination pairs beautifully with sweet butternut squash flavor.
- For a crispier pastry edge, chilling the dough between handling steps is recommended.
- Leftovers reheat well and make great next-day meals.
- Use fresh herbs when possible for the best flavor, but dried herbs work fine in a pinch.
Nutrition
- Serving Size: 1 slice (1/12 of tart)
- Calories: 245
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg
