If you are on the hunt for a dish that marries cozy autumn flavors with flaky, buttery crust, you have to try this Butternut Squash & Mushroom Tart Recipe. It’s a vibrant celebration of tender roasted squash, earthy mushrooms, and tangy goat cheese, all nestled in a perfectly crisp puff pastry. Whether you’re planning a casual weeknight dinner or a special gathering, this tart never fails to impress both in taste and presentation, bringing comforting warmth and gourmet flair together in one delightful bite.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating a dish bursting with flavor and texture. Each component plays a crucial role—from the smooth sweetness of butternut squash to the savory depth of mushrooms and the richness of goat cheese, all complementing the buttery crispness of puff pastry.
- 1 medium butternut squash, peeled and cubed (about 3 cups): Provides a naturally sweet, creamy base that roasts beautifully to bring out caramelized notes.
- 8 oz cremini or button mushrooms, sliced: Adds an earthy undertone and meaty texture that balances the sweetness.
- 1 small onion, finely chopped: Infuses the filling with subtle sweetness and aromatic depth when sautéed.
- 2 cloves garlic, minced: Enhances the savory profile with a fragrant kick.
- 1 tsp fresh thyme leaves: Brings a bright, herbal note that ties the ingredients together.
- 4 oz goat cheese or feta, crumbled: Offers creamy tanginess and a luscious mouthfeel that melts beautifully in the tart.
- 1 sheet puff pastry, thawed: The crispy, flaky foundation that gives this tart its irresistible texture.
- 2 tbsp olive oil, divided: Used for roasting and sautéing to develop flavor without overpowering the ingredients.
- Salt, to taste: Essential for seasoning and amplifying the natural flavors.
- Ground black pepper, to taste: Adds a gentle heat and depth to round out the taste.
How to Make Butternut Squash & Mushroom Tart Recipe
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the cubed squash with half of your olive oil, along with salt and pepper to taste. Spread it out evenly on a baking sheet so each piece gets plenty of heat and air, then roast for about 20 to 25 minutes. Stirring once midway ensures every cube caramelizes evenly, yielding soft, golden bites that become the star of the tart’s filling.
Step 2: Sauté Mushrooms and Aromatics
While your squash roasts, heat the remaining olive oil in a skillet over medium heat. Add the finely chopped onion and garlic first, letting them sweat until soft and fragrant—this builds the base flavor. Then add the mushrooms and thyme, letting the mushrooms cook down until their moisture evaporates and they turn a rich brown. Season with salt and pepper, tasting as you go to make sure this savory layer sings in harmony with the squash.
Step 3: Prepare the Puff Pastry Base
Unfold your thawed puff pastry on a parchment-lined baking sheet. Gently score a border about one inch from the edges, cutting just enough to mark but not separate the dough. This border will puff up nicely during baking, creating a beautiful frame for your filling while ensuring a crisp crust that supports all those luscious ingredients.
Step 4: Assemble the Tart
Now comes the fun part: layering your ingredients! Spread the roasted butternut squash evenly across the puff pastry base, making sure it’s not piled too thick to keep the pastry crispy. Next, spoon the sautéed mushroom mixture over the squash, distributing it evenly. Finally, crumble the goat cheese or feta generously on top, adding creamy bursts of flavor that will melt into melty pockets as the tart bakes.
Step 5: Bake to Perfection
Place the assembled tart in the oven at 400°F and bake for another 20 to 25 minutes, until the puff pastry is golden and wonderfully crisp. When it comes out, let it rest for a few minutes—it allows the filling to set so you can slice the tart cleanly without the cheese and veggies running off. This resting step also gives the flavors a chance to meld beautifully.
How to Serve Butternut Squash & Mushroom Tart Recipe
Garnishes
A light sprinkle of fresh thyme or a scattering of toasted pumpkin seeds adds color and a delightful crunch, elevating the visual appeal and texture. A drizzle of balsamic glaze just before serving can offer a tangy contrast that complements the tart’s natural sweetness and creamy cheese.
Side Dishes
This tart pairs incredibly well with crisp green salads tossed in a simple lemon vinaigrette or a bowl of warm, spiced butternut squash soup for a dinner packed with cozy autumn vibes. For a heartier meal, roasted Brussels sprouts or garlic mashed potatoes can round out your plate beautifully.
Creative Ways to Present
For a stunning appetizer, cut the tart into small squares and serve alongside a dollop of crème fraîche or a smear of herb-infused ricotta. You can also top each slice with fresh arugula dressed lightly in lemon juice to add a peppery freshness that contrasts wonderfully with the richness beneath.
Make Ahead and Storage
Storing Leftovers
Store any leftover tart in an airtight container in the refrigerator for up to 3 days. The flavors develop even more overnight, making the next day’s bite just as delicious as when it was freshly baked.
Freezing
You can freeze the baked tart by wrapping it tightly in plastic wrap and then aluminum foil—this keeps the pastry from absorbing odors and drying out. It should keep well for up to 1 month. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat slices in a preheated oven at 350°F for 10 to 15 minutes to restore the crispness of the puff pastry. Avoid the microwave if you want to keep the flaky texture; the oven will bring back the tart’s delightful crunch without drying it out.
FAQs
Can I use a different type of squash for this tart?
Absolutely! While butternut squash is ideal for its sweetness and texture, you can experiment with delicata or kabocha squash, adjusting roasting time as needed based on the squash’s firmness and moisture content.
Is it necessary to use fresh thyme, or can I use dried?
Fresh thyme really shines here by imparting a bright, herbal note, but if dried thyme is all you have, use about one-third the amount. It won’t be quite as vibrant but will still add lovely earthiness.
Can I make this tart vegetarian or vegan?
This tart is naturally vegetarian with the ingredients listed. For a vegan version, swap the goat cheese with your favorite plant-based cheese and use olive oil-based puff pastry or make your own vegan crust.
Do I have to roast the squash first, or can I add it raw?
Roasting the squash first is key because it softens the vegetable and concentrates its sweetness, preventing a raw or undercooked texture in the final tart.
How thin should I roll the puff pastry?
Generally, puff pastry sheets come pre-rolled to an ideal thickness. If you want a thinner crust, you can gently roll it out with a rolling pin, but be careful not to tear it. The goal is a tender but sturdy base that puffs up nicely.
Final Thoughts
There is something truly special about a dish that feels both elegant and comforting, and this Butternut Squash & Mushroom Tart Recipe hits that mark perfectly. It’s a recipe I keep coming back to whenever I want to impress loved ones with a seasonal dish that looks beautiful and tastes like a warm hug. I hope you give this recipe a try soon and enjoy every forkful as much as I do!
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Butternut Squash & Mushroom Tart Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian European
- Diet: Vegetarian
Description
This hearty Butternut Squash & Mushroom Tart combines the natural sweetness of roasted butternut squash with earthy sautéed mushrooms and tangy crumbled goat cheese, all nestled on a flaky puff pastry crust. Perfect as a savory appetizer, lunch, or light dinner, this recipe balances textures and flavors beautifully, offering a satisfying vegetarian dish that’s easy to prepare and impressive to serve.
Ingredients
Vegetables and Aromatics
- 1 medium butternut squash, peeled and cubed (about 3 cups)
- 8 oz cremini or button mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
Dairy
- 4 oz goat cheese or feta, crumbled
Pastry
- 1 sheet puff pastry, thawed
Oils and Seasonings
- 2 tbsp olive oil, divided
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 20–25 minutes, stirring halfway through, until the pieces are tender and slightly caramelized.
- Sauté Mushrooms and Aromatics: While the squash is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until the onion is translucent and fragrant. Next, add the sliced mushrooms and fresh thyme leaves, sautéing until the mushrooms release their moisture and brown nicely. Season with salt and pepper to taste.
- Prepare the Puff Pastry Base: Roll out the thawed puff pastry sheet on a parchment-lined baking tray. Using a knife, gently score a border about one inch from the edges, being careful not to cut all the way through. This scoring helps the crust puff up during baking, creating a raised edge.
- Assemble the Tart: Evenly distribute the roasted butternut squash over the puff pastry base. Layer the sautéed mushroom mixture on top of the squash. Finally, crumble the goat cheese or feta evenly over the tart to add creamy, tangy flavor bursts.
- Bake: Place the assembled tart in the preheated oven at 400°F (200°C) and bake for 20–25 minutes, or until the puff pastry is golden brown and crisp. Remove from the oven and let it cool for a few minutes before slicing to allow the filling to set and make serving easier.
Notes
- For a vegan version, substitute goat cheese with a dairy-free cheese alternative or omit it entirely.
- Fresh thyme can be substituted with dried thyme, but use about half the amount to avoid overpowering the dish.
- You can prepare the squash and mushroom mixture a day in advance and assemble the tart just before baking.
- Serve the tart warm with a simple green salad for a complete meal.
