Pumpkin Sage & Mushroom Tart

Why You’ll Love This Recipe

This Pumpkin Sage & Mushroom Tart combines the best of fall flavors in a beautifully rustic and satisfying dish. The sweetness of the pumpkin puree blends perfectly with the earthy mushrooms, while the fresh herbs, ricotta cheese, and Parmesan add layers of richness. The crispy, buttery puff pastry crust is the perfect vessel for this savory filling, making every bite a burst of autumnal goodness. It’s easy to prepare, making it an ideal dish for both casual family dinners and special gatherings. The combination of flavors and textures is sure to impress anyone at the table.

Ingredients

1 sheet of puff pastry (thawed)
1 cup pumpkin puree (canned or freshly made)
1 cup mixed mushrooms (cremini, shiitake, or button), sliced
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/4 teaspoon red pepper flakes (optional)
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg (for egg wash)
Salt and pepper, to taste
Olive oil, for sautéing

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent (about 5 minutes).

3. Cook the Mushrooms: Add the sliced mushrooms to the pan and continue to sauté for an additional 5–7 minutes until the mushrooms are tender and any liquid they release has evaporated.

4. Mix in the Herbs and Pumpkin: Stir in the crushed red pepper flakes (if using), chopped sage, fresh thyme, and season with salt and pepper. Cook for another minute, then remove from heat. Mix in the pumpkin puree and combine thoroughly.

5. Prepare the Ricotta Mixture: In a separate bowl, mix the ricotta cheese and half of the grated Parmesan. Add some salt and pepper to taste.

6. Roll Out the Puff Pastry: On a lightly floured surface, roll out the puff pastry sheet into a rectangle (around 12×16 inches). Transfer it to a parchment-lined baking sheet, allowing the edges to hang slightly over the sides for a rustic look.

7. Layer the Mixture: Spread the ricotta mixture evenly across the pastry, leaving a 1-inch border around the edges. Layer the pumpkin and mushroom mixture on top of the ricotta.

8. Fold the Edges: Gently fold the edges of the puff pastry over the filling, pinching to create a rustic border.

9. Egg Wash: Beat the egg in a small bowl and brush it over the edges of the pastry for a golden finish.

10. Bake the Tart: Place the tart in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed.

11. Finish: Remove from the oven and let cool slightly. Sprinkle the remaining Parmesan cheese over the top before serving.

12. Serve: Slice the tart into squares or wedges and serve warm, garnished with additional fresh sage leaves, if desired.

Servings and Timing

• Prep Time: 25 mins

• Total Time: 55 mins

• Servings: 8

Variations

1. Cheese Swap: Replace ricotta with goat cheese for a tangier, more robust flavor.

2. Add Protein: Top the tart with cooked chicken or sausage for a heartier meal.

3. Vegan Option: Use dairy-free puff pastry and substitute the ricotta with a plant-based cheese alternative.

4. Herb Variations: Experiment with different herbs such as rosemary or marjoram for a unique twist.

Storage/Reheating

• Storage: Store leftover tart in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a 350°F (175°C) oven for 10-15 minutes until the pastry is crisp again. Alternatively, microwave for 1-2 minutes, though the pastry won’t retain its crispness.

FAQs

How can I make the puff pastry crispier?

To make the puff pastry extra crispy, ensure that the edges are properly brushed with egg wash, and bake the tart in a preheated oven at 400°F.

Can I use frozen pumpkin puree?

Yes, frozen pumpkin puree works just as well as canned or fresh pumpkin puree. Make sure to thaw it before using.

Can I make the tart ahead of time?

Yes, you can prepare the tart ahead of time and store it in the fridge. Bake it just before serving for the best results.

How do I know when the tart is done?

The tart is ready when the puff pastry is golden brown and puffed up around the edges, and the filling is hot and bubbling.

Can I use store-bought ricotta cheese?

Yes, store-bought ricotta cheese is fine for this recipe. You can also use fresh ricotta for an extra creamy texture.

Can I freeze this tart?

Yes, you can freeze the unbaked tart. Simply wrap it tightly in plastic wrap and aluminum foil, then bake it directly from frozen, adding a few extra minutes to the baking time.

How do I prevent the puff pastry from getting soggy?

To prevent the puff pastry from becoming soggy, ensure that the mushroom mixture is fully cooked and that the liquid has evaporated before layering it on the pastry.

Can I use a different type of mushroom?

Yes, feel free to use your favorite mushrooms, such as portobello, oyster, or chanterelle mushrooms.

Can I make this tart gluten-free?

Yes, you can use gluten-free puff pastry to make this tart gluten-free. Just be sure to check the ingredients for any hidden gluten.

Is this recipe suitable for vegetarians?

Yes, this Pumpkin Sage & Mushroom Tart is a great vegetarian option.

Conclusion

The Pumpkin Sage & Mushroom Tart is a delicious and seasonal dish that will impress your family and friends. With its combination of savory mushrooms, creamy ricotta, and sweet pumpkin puree, all nestled inside a flaky puff pastry crust, this tart is the perfect celebration of fall flavors. Whether you’re hosting a dinner or simply craving a comforting dish, this tart offers a warm, flavorful experience that’s both easy to make and delightful to eat. Try it today and enjoy a taste of autumn in every bite!