Description
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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 4g
- Sodium: 430mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 85mg
