I’m really excited to share this Butternut Squash & Mushroom Puff Pastry Tart Recipe with you because it combines some of my favorite fall flavors in the most delicious, elegant way. The buttery, flaky puff pastry paired with the savory, caramelized veggies creates a tart that’s perfect as a main dish for dinner or a stunning appetizer when guests come over.
When I first tried this recipe, I was amazed at how effortlessly it comes together, yet delivers on that wow factor. Whether you’re looking for a cozy family meal or a gorgeous seasonal dish for entertaining, this Butternut Squash & Mushroom Puff Pastry Tart Recipe will quickly become a go-to. Plus, it’s a fun recipe that lets you play with fresh herbs and cheese to make it your own.
Why You’ll Love This Recipe
- Simple Yet Impressive: You’ll be amazed at how this looks and tastes despite being super easy to prepare.
- Perfect Autumn Flavors: The combo of butternut squash, mushrooms, and fresh herbs creates a comforting, seasonal sensation.
- Versatile Serving Options: Enjoy it for dinner, brunch, or even a classy party appetizer.
- Make-Ahead Friendly: It stores well and can be reheated without losing that lovely crisp texture.
Ingredients You’ll Need
Each ingredient in this Butternut Squash & Mushroom Puff Pastry Tart Recipe plays a role to build layers of texture and flavor. I always recommend using fresh herbs and good-quality mushrooms to really amp up the taste.
- Rough Puff Pastry or Store-Bought Puff Pastry: Either homemade or thawed store-bought works great; homemade gives extra flakiness but store-bought saves time.
- Egg: For the egg wash, helps create that beautiful golden crust you’ll love photographing before digging in.
- Olive Oil: Use a good-quality extra virgin for the best flavor when sautéing the veggies.
- Butternut Squash: Peeled and sliced thin so it roasts quickly and softens just right in the tart.
- Mushrooms: I use a mix of cremini and shiitake for depth, but button mushrooms work well too.
- Onion and Garlic: Classic aromatics that sweeten and elevate the savory filling.
- Fresh Thyme and Rosemary: These herbs bring warmth and earthiness — dried can be used but fresh really makes a difference.
- Salt, Pepper & Nutmeg: Essential seasonings that bring balance and a little cozy spice.
- Parmesan Cheese: Adds umami richness and melts beautifully on top.
- Optional Garnishes: Flaky sea salt, extra herbs, or more cheese if you want to jazz it up even more.
Variations
I love how adaptable this Butternut Squash & Mushroom Puff Pastry Tart Recipe is. Feel free to tweak the veggies or herbs based on what you have around — it’s all about making it your own cozy autumn masterpiece.
- Adding Cheese Varieties: I’ve tried swapping parmesan for gruyere or goat cheese for a creamier, tangier bite — both incredible ways to shake up the flavor.
- Vegetarian or Vegan: For a vegan version, use dairy-free puff pastry and swap parmesan for nutritional yeast or vegan cheese.
- Seasonal Swaps: In spring, try asparagus and peas instead of squash, or add roasted cherry tomatoes for a summer twist.
- Spice it Up: A dash of smoked paprika or red pepper flakes in the veggie mix gives a nice little kick if you like it spicy.
How to Make Butternut Squash & Mushroom Puff Pastry Tart Recipe
Step 1: Sauté the Vegetables to Perfection
Start by heating your olive oil over medium-low heat in a large skillet. Toss in the sliced butternut squash and let it cook gently for about 5 minutes — you want it tender but not mushy. Then add the mushrooms, onion, minced garlic, salt, pepper, thyme, rosemary, and a tiny pinch of nutmeg. Cook everything together for another 5 to 6 minutes until the mushrooms release their moisture and the onions become translucent. This step builds the heart and soul of your tart, so take your time to get those flavors just right.
Step 2: Prep the Puff Pastry Base
While the veggies are cooking, preheat your oven to 400°F (204°C) and prepare a baking sheet with parchment paper. On a lightly floured surface, roll out your puff pastry into a 10×16-inch rectangle. If you’re using store-bought sheets, just overlap the edges gently and roll them together so they stick as one layer. Place the dough on your prepared baking sheet and gently reshape if needed. Fold over a half-inch border around the edges and crimp it down with a fork — this helps keep your filling nicely contained and gives the tart a pretty edge.
Step 3: Assemble and Bake the Tart
Brush the entire dough, including the edges, with your egg wash — this golden glaze is what gives the crust that gorgeous shine. Then, use a fork to prick holes all over the dough except on the crimped edge; this stops the base from puffing up too much. Sprinkle about 3/4 cup of shredded parmesan evenly over the base, then layer your sautéed veggies on top. Pop the tart into the oven and bake for 30 minutes until the pastry is puffed and lightly golden. Pull it out, sprinkle the remaining cheese on top, and bake another 5 to 8 minutes to get that bubbly, cheesy finish.
Pro Tips for Making Butternut Squash & Mushroom Puff Pastry Tart Recipe
Pro Tips for Making Butternut Squash & Mushroom Puff Pastry Tart Recipe
- Keep Pastry Cold: Cold dough is key to flaky layers, so chill it before baking and after shaping if it feels warm.
- Don’t Overcrowd the Pan: Cook the veggies until soft and some moisture evaporates to avoid soggy pastry.
- Use Fresh Herbs: Fresh thyme and rosemary add brightness and depth that dried just can’t match.
- Let Tart Cool Slightly: Waiting 5-10 minutes before slicing helps the filling set and makes it easier to serve.
How to Serve Butternut Squash & Mushroom Puff Pastry Tart Recipe
Garnishes
I like to finish my tart with a sprinkling of flaky sea salt and a few fresh thyme or rosemary leaves for that final pop of color and flavor. A light grind of black pepper and a bit more parmesan on top is always a crowd-pleaser too.
Side Dishes
Pair this tart with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Roasted root vegetables or a simple bowl of soup also complement it beautifully when you want a fuller meal.
Creative Ways to Present
For holiday gatherings, I’ve laid out the tart on a rustic wooden board surrounded by fresh herbs and small bowls of extra cheese and olives. Cutting it into bite-sized squares makes it an elegant finger food at parties — everyone loves grabbing a savory, flaky piece!
Make Ahead and Storage
Storing Leftovers
I store leftover tart covered tightly in the fridge, and it lasts up to five days. Leftovers still taste fantastic cold or reheated — perfect for a quick lunch the next day.
Freezing
I’ve frozen this tart fully baked wrapped snugly in foil. When you’re ready, thaw overnight in the fridge and warm it up in the oven to bring back that fresh-baked crispness — it’s a real time-saver for busy weeks!
Reheating
Reheat leftovers in a 300°F (149°C) oven for 10-15 minutes, which crisps the pastry without drying out the veggies. I usually avoid microwaving unless I’m in a rush because it can make the crust a bit soggy.
FAQs
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Can I make the Butternut Squash & Mushroom Puff Pastry Tart Recipe ahead of time?
Absolutely! You can prepare the veggie topping a day in advance and store it in the fridge. Assemble the tart shortly before baking. You can also fully bake it and refrigerate or freeze for later. Just reheat as suggested for best results.
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What if I don’t have fresh herbs?
It’s perfectly fine to use dried thyme and rosemary — use about half the amount called for fresh herbs because dried are more concentrated. They’ll still give you great flavor.
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Can I use other types of squash or mushrooms?
Yes! Feel free to try delicata or acorn squash if you like, and different mushrooms such as portobello or oyster work well too, depending on what you prefer or have on hand.
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How do I prevent the puff pastry from getting soggy?
Cooking the vegetables well to release excess moisture is key, plus pricking the pastry base before assembling helps prevent bubbling. Avoid piling the topping too thickly.
Final Thoughts
This Butternut Squash & Mushroom Puff Pastry Tart Recipe has become such a favorite in my kitchen because it balances simplicity with elegance — and it tastes as delightful as it looks. I hope you enjoy making and sharing it as much as I do. Trust me, once you try this tart, it’ll be one of those recipes you come back to every season, whether for a cozy night in or impressing friends at your next get-together.
Print
Butternut Squash & Mushroom Puff Pastry Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 38 minutes
- Total Time: 1 hour 8 minutes
- Yield: Serves 12 1x
- Category: Tart
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and flaky Butternut Squash & Mushroom Puff Pastry Tart featuring a savory vegetable topping with herbs and parmesan cheese, perfect for a cozy meal or elegant appetizer.
Ingredients
Dough
- 1 lb homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
- Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) water or milk
Topping
- 1 Tablespoon (15ml) olive oil
- 2 cups (about 270g) peeled & sliced butternut squash (1/4 inch slices)
- 1 and 1/4 cups (150g) sliced or roughly chopped mushrooms
- 1/2 cup sliced onion (1/2 of a medium onion)
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- Pinch freshly ground black pepper, plus more for garnish
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
- Pinch ground nutmeg
- 1 cup (120g) shredded parmesan cheese
- Optional for garnish: flaky sea salt, pepper, more cheese, more fresh thyme & rosemary
Instructions
- Prepare Dough: Prepare homemade rough puff pastry dough through the second refrigeration step. If using store-bought frozen puff pastry, make sure it’s fully thawed. Keep either dough refrigerated until ready to roll out.
- Cook Topping: In a large skillet over low-medium heat, heat olive oil and cook butternut squash for 5 minutes, stirring occasionally. Add mushrooms, onion, garlic, salt, pepper, thyme, rosemary, and nutmeg. Continue cooking until vegetables are soft, about 5-6 minutes. Remove from heat.
- Preheat Oven & Prepare Baking Sheet: Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- Roll the Dough: On a lightly floured surface, roll pastry dough into a 10×16-inch rectangle using a lightly floured rolling pin. If using store-bought sheets, overlap one sheet over the other and press with the rolling pin to adhere, then roll out to size. Transfer dough to lined baking sheet. Reshape edges if needed. Fold over a 1/2 inch edge and crimp the perimeter with a fork. Chill dough in refrigerator for 10 minutes if edges are too soft to crimp.
- Apply Egg Wash and Assemble: Brush egg wash over entire pastry including edges. Poke holes all over the dough inside the crimped edge using a fork. Sprinkle 3/4 cup (about 95g) parmesan cheese evenly over the dough. Spoon vegetable topping evenly on top, arranging in a single layer as best as possible.
- Bake Tart: Bake in the preheated oven for 30 minutes. Remove from oven and sprinkle remaining parmesan cheese on top. Return to oven and bake for an additional 5-8 minutes, or until cheese is melted and pastry is golden brown.
- Garnish and Serve: Remove from oven and, if desired, garnish with flaky sea salt, fresh pepper, more cheese, and fresh herbs. Slice tart and serve warm or at room temperature.
- Store Leftovers: Cover and refrigerate leftovers for up to 5 days. Reheat in the microwave or reheat covered in a 300°F (149°C) oven for 10-15 minutes before serving.
Notes
- Using cold dough makes crimping the edges much easier.
- Make sure the puff pastry is fully thawed before rolling to avoid tearing.
- The tart can be enjoyed warm or at room temperature.
- Leftover tart stores well in the fridge and reheats nicely.
- Fresh herbs make a big difference in flavor but dried can be substituted.
- Adjust seasoning to taste, especially salt and pepper.
Nutrition
- Serving Size: 1 slice (1/12 of tart)
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg
