Go Back
–+ servings
Pumpkin Sage & Mushroom Tart

Savory Pumpkin Sage & Mushroom Tart for Cozy Fall Nights

This Pumpkin Sage & Mushroom Tart melds comforting fall flavors for a gourmet treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 sheet Puff Pastry Keep chilled until use for best texture.
For the Filling
  • 1 cup Pumpkin Puree Using fresh pumpkin enhances the flavor.
  • 8 ounces Cremini Mushrooms Sauté until golden.
  • 1 medium Onion Use a sweet onion for richer flavor.
  • 2 cloves Garlic Mince for even distribution.
  • 2 tablespoons Fresh Sage Dried sage can be a substitute.
  • 1 teaspoon Thyme Fresh thyme preferred.
  • 1 cup Ricotta Cheese Great for balancing the savory ingredients.
  • 1/2 cup Parmesan Cheese Can use Pecorino for a stronger flavor.
  • 2 large Eggs Binds the filling together.
  • 2 tablespoons Olive Oil For sautéing.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
Optional Garnish
  • 1/4 cup Pumpkin Seeds Toast them for extra crunch.

Equipment

  • tart pan
  • Medium skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare your tart pan by greasing it lightly.
  2. Unroll the chilled puff pastry, fit it into the tart pan, and prick the bottom with a fork.
  3. Chill the pastry in the fridge for 10 minutes.
  4. Heat olive oil in a skillet, add onion and garlic, sauté for 3–4 minutes until translucent.
  5. Add cremini mushrooms, cooking for 5–7 minutes until golden; then stir in fresh sage and thyme.
  6. In a bowl, combine pumpkin puree, ricotta, half grated Parmesan, and eggs, adding the sautéed mixture.
  7. Pour the filling into the puff pastry shell and sprinkle the remaining Parmesan on top.
  8. Bake for 30–35 minutes until the crust is golden and the filling is set with a slight jiggle.
  9. Let cool for about 10 minutes, then garnish with toasted pumpkin seeds and fresh sage leaves.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 32gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 400mgPotassium: 350mgFiber: 2gSugar: 4gVitamin A: 2500IUVitamin C: 5mgCalcium: 150mgIron: 1.5mg

Notes

This tart accommodates dietary preferences; swap ricotta with a dairy-free cream for a vegan option.

Tried this recipe?

Let us know how it was!