Description

Capture the essence of fall with this delicious Pumpkin Sage & Mushroom Tart. Featuring a flaky puff pastry crust filled with sweet pumpkin puree, earthy mushrooms, and fragrant herbs, this dish is both visually stunning and rich in flavor. Perfect for gatherings or cozy family dinners, it’s easy to prepare and a delightful way to showcase autumn’s bounty. Impress your guests with this comforting yet elegant centerpiece that embodies the warmth of the season.

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

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Instructions

Preheat the oven to 400°F (200°C).
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).
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.
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.
In a separate bowl, mix the ricotta cheese and half of the grated Parmesan. Add some salt and pepper to taste.
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.
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.
Gently fold the edges of the puff pastry over the filling, pinching to create a rustic border.
Beat the egg in a small bowl and brush it over the edges of the pastry for a golden finish.
Place the tart in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed.
Remove from the oven and let cool slightly. Sprinkle the remaining Parmesan cheese over the top before serving.
Slice the tart into squares or wedges and serve warm, garnished with additional fresh sage leaves, if desired.

Notes

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

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

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

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

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 6g
Sodium: 350mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 8g
Cholesterol: 60mg