Description
This cozy Pumpkin Sage & Mushroom Tart blends creamy pumpkin purée, earthy mushrooms, and aromatic sage in a flaky golden crust, the perfect vegetarian dish for fall dinners or holiday gatherings.
Ingredients
1 sheet puff pastry (thawed), or homemade pastry crust
1½ to 2 cups pumpkin purée
2 cups mixed mushrooms, 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)
½ teaspoon nutmeg (optional)
Salt and freshly ground black pepper, to taste
¼ – ½ cup grated Parmesan or other cheese (optional)
2 large eggs
¼ cup heavy cream or milk
Instructions
1. Preheat oven to 400°F (200°C). Roll out pastry and fit into tart pan. Prick bottom with fork.
2. Heat olive oil in skillet over medium heat. Sauté onion 5–7 minutes until soft. Add garlic and cook 1 more minute.
3. Add mushrooms and sage. Season with salt, pepper, and nutmeg. Cook 8–10 minutes until mushrooms are browned and liquid has evaporated. Let cool slightly.
4. In a bowl, whisk together pumpkin purée, eggs, cream or milk, and half the cheese. Season to taste.
5. Stir cooled mushroom mixture into pumpkin base.
6. Pour mixture into prepared crust. Sprinkle remaining cheese on top.
7. Bake 30–35 minutes until filling is set and crust is golden.
8. Cool 10–15 minutes before slicing. Serve warm or at room temperature.
Notes
Pre-bake crust for 10 minutes if you want extra crispness.
Add toasted nuts like walnuts or pine nuts for texture.
Great as a holiday side, vegetarian main, or savory brunch option.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American