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
Scale
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
