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
Scale
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.
