I enjoy this tart because it brings together seasonal ingredients in such a harmonious way. The pumpkin puree makes the filling rich and creamy, the mushrooms add depth and umami, and the sage gives it a distinctly autumn character. I also like how versatile it is—I can serve it warm for dinner, or at room temperature as part of a brunch or holiday spread.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 sheet of puff pastry (thawed) 2 cups pumpkin puree (canned or homemade) 1 cup cremini mushrooms, sliced 1 medium onion, finely chopped 2 cloves garlic, minced 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage) 1 teaspoon thyme leaves 1 cup ricotta cheese 1 cup grated Parmesan cheese 2 large eggs 1 tablespoon olive oil Salt and pepper to taste Pumpkin seeds (for garnish)
Directions
I preheat my oven to 400°F (200°C).
On a lightly floured surface, I roll out the puff pastry to fit my tart pan, then press it into the pan, trimming off any excess. I prick the bottom with a fork and set it aside.
In a skillet, I heat olive oil over medium heat, add the onion and garlic, and cook until softened. I stir in the mushrooms and cook until browned, about 5–7 minutes. I season with salt, pepper, thyme, and sage, then remove from heat to cool slightly.
In a mixing bowl, I combine the pumpkin puree, ricotta, half the Parmesan, and the eggs. I season lightly, then fold in the mushroom mixture.
I pour the filling into the prepared tart shell and spread it evenly. I sprinkle the remaining Parmesan on top.
I bake for 30–35 minutes, until the pastry is golden and the filling is set.
I let the tart cool for 10 minutes before slicing, then garnish with pumpkin seeds and fresh sage before serving.
Servings and Timing
This tart serves 6–8 slices. It takes about 20 minutes to prep, 40 minutes to bake, and about 1 hour total from start to finish.
Variations
I sometimes swap Parmesan for Gruyère or Fontina for a richer flavor. If I want extra texture, I stir in a handful of chopped walnuts or pecans. For a hint of sweetness, I add caramelized onions instead of just sautéed onions. I’ve also made it with butternut squash puree instead of pumpkin, which works beautifully.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 3 days. To reheat, I warm slices in a 350°F oven for 10 minutes so the crust stays crisp. This tart can also be served at room temperature, which makes it convenient for entertaining.
FAQs
Can I make this tart ahead of time?
Yes, I bake it a day ahead and reheat it in the oven before serving.
Can I use canned pumpkin puree?
Yes, canned puree works perfectly, but I sometimes make my own for extra freshness.
Can I substitute another cheese for ricotta?
Yes, cottage cheese or mascarpone both work as substitutes.
Can I use different mushrooms?
Absolutely—shiitake, portobello, or oyster mushrooms add even more depth.
How do I keep the puff pastry from getting soggy?
Pricking the pastry and slightly pre-baking it before adding the filling helps keep it crisp.
Can I make this tart vegan?
Yes, I use dairy-free ricotta, vegan Parmesan, and an egg substitute, and the recipe works well.
What can I serve with this tart?
I like pairing it with a simple green salad or roasted root vegetables.
Can I freeze this tart?
Yes, I freeze baked slices wrapped tightly. To reheat, I bake them straight from frozen at 350°F until hot.
How do I know when the tart is done?
The filling should be set and the pastry golden brown. A knife inserted in the center should come out clean.
Can I use dried sage instead of fresh?
Yes, dried sage works fine—I just use half the amount since it’s more concentrated.
Conclusion
This Pumpkin Sage & Mushroom Tart is a beautiful autumn dish that feels both rustic and refined. I love how the creamy pumpkin, savory mushrooms, and aromatic herbs come together in a buttery puff pastry crust. Whether I serve it for a cozy family dinner or as part of a festive holiday table, it always impresses and captures the flavors of the season.
A savory autumn tart made with flaky puff pastry, creamy pumpkin filling, earthy mushrooms, and aromatic sage. Perfect as a centerpiece for gatherings or a cozy seasonal meal, this tart is elegant, flavorful, and full of fall comfort.
Ingredients
1 sheet puff pastry (thawed)
2 cups pumpkin puree (canned or homemade)
1 cup cremini mushrooms, sliced
1 medium onion, finely chopped
2 cloves garlic, minced
2 tbsp fresh sage, chopped (or 1 tbsp dried sage)
1 tsp thyme leaves
1 cup ricotta cheese
1 cup grated Parmesan cheese (divided)
2 large eggs
1 tbsp olive oil
Salt and pepper to taste
Pumpkin seeds, for garnish
Instructions
Preheat oven to 400°F (200°C).
On a floured surface, roll puff pastry to fit tart pan. Press into pan, trim edges, and prick bottom with a fork. Set aside.
Heat olive oil in a skillet over medium heat. Cook onion and garlic until softened. Add mushrooms and sauté 5–7 minutes until browned. Season with salt, pepper, thyme, and sage. Remove from heat and let cool slightly.
In a bowl, combine pumpkin puree, ricotta, half the Parmesan, and eggs. Season lightly, then fold in mushroom mixture.
Pour filling into prepared tart shell and spread evenly. Sprinkle remaining Parmesan on top.
Bake 30–35 minutes, until pastry is golden and filling is set.
Cool 10 minutes before slicing. Garnish with pumpkin seeds and fresh sage if desired.
Notes
Swap Parmesan with Gruyère or Fontina for a richer flavor.
Add walnuts or pecans for extra crunch.
Use caramelized onions for a hint of sweetness.
Butternut squash puree can replace pumpkin.
For vegan version: use dairy-free ricotta, vegan Parmesan, and egg substitute.