Pumpkin Sage & Mushroom Tart – Cozy, Savory & Seasonal

When the first chill of autumn hits, I always crave something warm, earthy, and comforting. I’m Shaym from SoolFood, and I discovered this Pumpkin Sage & Mushroom Tart on a brisk evening when I wanted something cozy, but still elegant enough for a dinner with friends. The combination of creamy pumpkin, fragrant sage, savory mushrooms, and a buttery tart crust instantly felt like fall on a plate. It’s become a go‑to recipe whenever the leaves turn, the sweaters come out, and I want a dish that feels like home.

This tart is the perfect blend of textures and flavors: silky pumpkin filling, caramelized mushrooms, herbaceous sage, all encased in a flaky, golden crust. Whether you serve it as a vegetarian main, a light dinner, or a holiday side, it feels festive and comforting. It’s also flexible, you can use store‑bought puff pastry or make your own crust, depending on how much time (or ambition) you have.

I love pairing this tart with a crisp salad or some roasted vegetables. For a different kind of dinner, I sometimes serve it alongside cozy sides, like warm roasted carrots or a simple green salad, to balance the rich filling.

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Recipe: Pumpkin Sage & Mushroom Tart

Ingredients

For the crust:

• 1 sheet puff pastry (thawed), or homemade pastry crust

For the filling:

• 1½ to 2 cups pumpkin purée (homemade or canned, ideally unsweetened)
• 2 cups mixed mushrooms (cremini, button, baby bella, cleaned and sliced)
• 1 small onion, finely chopped
• 2–3 cloves garlic, minced
• 1 tablespoon olive oil (or butter)
• 1–2 teaspoons fresh sage, chopped (or 1 tsp dried sage)
• ½ teaspoon nutmeg (optional, adds warmth)
• Salt and freshly ground black pepper, to taste
• ¼ – ½ cup grated Parmesan or other hard cheese (optional, for a richer tart)
• 2 large eggs + ¼ cup heavy cream (or milk), to help set the filling

Instructions

1. Preheat your oven to 400 °F (200 °C). If using a tart pan, unroll the pastry or roll out your homemade crust and fit it into the pan. Prick the bottom lightly with a fork.
2. In a skillet over medium heat, warm olive oil (or butter). Add chopped onion and sauté until soft and translucent, about 5–7 minutes. Add the minced garlic and cook another minute until fragrant.
3. Add the sliced mushrooms and chopped sage. Season with salt, pepper, and nutmeg (if using). Cook until the mushrooms release moisture and begin to brown, about 8–10 minutes. Remove from heat and let cool slightly.
4. In a medium bowl, whisk together pumpkin purée, eggs, cream (or milk), and half of the cheese (if using). Taste and adjust salt, pepper, and nutmeg as needed.
5. Stir the cooked mushroom–sage mixture into the pumpkin mixture until well combined.
6. Pour the filling into the prepared crust. Sprinkle remaining cheese on top (if using).
7. Bake for 30–35 minutes, or until the filling is set (should jiggle slightly in the center but not be liquid). The crust should be golden and crisp.
8. Let the tart cool for 10–15 minutes before slicing, this helps the filling firm up for clean slices. Serve warm or at room temperature.

Notes & Tips

• If the filling seems loose, you can prebake (blind bake) the crust for 10 minutes before adding the filling to prevent a soggy bottom.
• For a richer flavor, roast fresh pumpkin chunks and purée them, this adds depth and reduces moisture compared to canned purée.
• Add a handful of toasted walnuts or pine nuts before baking for crunch and added texture.
• For a lighter option, skip the cheese and use milk instead of cream (or a dairy‑free substitute).
• Leftovers store well in the fridge up to 3 days. Reheat slices in a warm oven for best texture.

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Why This Tart Works

• The earthy mushrooms and aromatic sage balance the sweet, nutty warmth of pumpkin, creating a cozy but sophisticated flavor profile.
• The custardy pumpkin–egg base holds the mushrooms in place while baking, keeping the tart creamy yet structurally sound.
• Cinnamon, nutmeg, or other warm spices (optional) add layers of flavor that evoke fall and holiday meals.
• This tart is vegetarian (and easily adapted for gluten‑free or dairy‑free diets), making it a versatile main or side for a variety of diners.

I’ve tried versions similar to this tart that call it a “vegetarian holiday staple,” and the combination of pumpkin, sage, mushroom and a rich pastry has been a hit for seasonal dinners and cozy weeknights alike.

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