Butternut Squash & Mushroom Tart Recipe

This Butternut Squash and Mushroom Tart Recipe is pure autumn magic on a plate. I still remember the first time I made it on a cool fall afternoon. The warm, earthy aroma of sautéed mushrooms blending with the sweet, nutty scent of roasted butternut squash filled my entire kitchen. Every bite felt like a cozy celebration of the season.

My friends couldn’t stop raving about it. They loved how beautiful it looked with its golden, flaky edges and vibrant roasted vegetables. But what really won them over was the flavor. Each forkful delivered rich, layered, comforting taste with a fresh, seasonal twist.

Now this savory fall tart has become my go-to recipe for entertaining. Whether I’m hosting a casual weekend lunch or an elegant dinner party, it never fails to impress. If you’re looking for a vegetarian main dish that looks stunning and tastes even better, this butternut squash tart is your answer.

This Butternut Squash and Mushroom Tart Recipe is a true autumn favorite. It’s packed with layers of flavor and texture, yet it comes together more easily than you might expect.

The foundation is a flaky, buttery puff pastry that bakes to golden perfection. On top, you’ll find tender roasted vegetables and fresh herbs that capture the best of fall produce. The aroma alone will have everyone gathering in the kitchen, eager for the first slice.

Serve it warm straight from the oven or at room temperature for a make-ahead option. Either way, the crispy golden crust and melted parmesan cheese make every bite irresistible.

Ingredients You’ll Be Working With

Before diving in, measure your ingredients carefully. This butternut squash and mushroom tart’s success relies on balance. Exact quantities and a printable recipe card await you at the bottom of this post.

• Rough puff pastry or frozen puff pastry: The buttery, flaky base of this savory tart. Store-bought puff pastry saves time without sacrificing texture or taste.
• Egg wash: Gives that beautiful golden shine and helps toppings stick. A simple mix of egg and water or milk does the trick.
• Olive oil: For sautéing vegetables and adding subtle richness. Extra virgin olive oil is best for flavor.
• Butternut squash: Sweet, tender, and vibrant orange color. Peel and slice thin for even roasting.
• Mushrooms: Earthy depth and satisfying meaty texture. A mix of varieties like button and shiitake works beautifully.
• Onion: Adds natural sweetness and complexity. Slice thinly so it softens during cooking.
• Garlic cloves: For aroma and flavor punch. Finely minced so it melds well with the roasted veggies.
• Salt and freshly ground black pepper: Essential for seasoning and highlighting natural flavors in every layer.
• Fresh thyme and rosemary: Bright, herbal notes that elevate this fall tart. Dried herbs can substitute in a pinch.
• Ground nutmeg: A tiny pinch adds warmth and balances the savory herbs perfectly.
• Parmesan cheese: Sharp, nutty, and melts beautifully atop the tart’s filling.
• Optional garnishes: Flaky sea salt, additional shaved cheese, or fresh herbs to finish with flair.

If you need to swap anything, feel free to use creamy goat cheese or nutty Gruyère instead of parmesan. Herbs can be adjusted based on what you love or have available. Frozen butternut squash works too. Just thaw and pat dry before cooking with the other veggies.

Tools You’ll Need

• Rolling pin: For rolling out your puff pastry evenly to get the perfect tart base.
• Baking sheet: Supports the tart and ensures even baking. Line with parchment paper or a silicone mat for easy cleanup.
• Large skillet: To sauté the butternut squash, mushrooms, and aromatics without crowding the pan.
• Pastry brush: For applying the egg wash neatly and evenly over the pastry edges.
• Sharp knife: To slice vegetables thinly for quick, even roasting.
• Cooling rack: Allows the tart to cool properly without getting soggy on the bottom.

How to Make Butternut Squash & Mushroom Tart Recipe

Let’s get your kitchen smelling amazing as we prepare the layers of this beautiful savory tart. Ready to dive in? Start by prepping your veggies and dough, then we’ll assemble and bake to golden perfection.

1. Prepare the puff pastry: If making rough puff pastry at home, follow the steps through the second refrigeration stage to have it chilled and ready. If using store-bought puff pastry, thaw it in the fridge until pliable but still cold. Keeping the pastry cold is key for that flaky, crisp texture.
2. Cook the vegetable topping: Heat olive oil over low-medium heat in a large skillet. Add the sliced butternut squash and cook for 5 minutes, stirring occasionally so it softens but keeps its shape. Next, toss in mushrooms, onion, garlic, salt, pepper, thyme, rosemary, and a pinch of nutmeg. Continue cooking until all vegetables are tender, about 5 to 6 minutes. Remove the skillet from heat and set aside.
3. Preheat your oven: Heat it to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
4. Roll out the pastry: Lightly flour your work surface and rolling pin. Roll the dough into a 10×16-inch rectangle. If you’re using two sheets of store-bought frozen puff pastry, layer one over the other and gently roll so they stick together without gaps. Transfer the rolled pastry to the prepared baking sheet. If any edges lost shape, gently reform them by hand. Fold over a half-inch border all around and crimp the edges with a fork to seal. If the dough softens too much, pop it in the fridge for 10 minutes to chill before adding toppings.
5. Apply egg wash and assemble the tart: Brush the entire surface of the pastry, including the crimped edges, with egg wash to encourage golden color and help toppings adhere. Use a fork to poke holes all over the pastry inside the border. This prevents bubbling during baking. Sprinkle 3/4 cup (about 95g) shredded parmesan evenly over the base, then spoon the sautéed vegetable mixture over the cheese. Arrange it in a single layer as neatly as you can for even cooking.
6. Bake the tart: Place the tart in the oven and bake for 30 minutes until the pastry edges look puffed and golden. Remove from the oven, sprinkle the remaining parmesan over the top, then return to bake for 5 to 8 more minutes. You want the cheese melted and bubbly and the pastry beautifully crisp and golden brown.
7. Garnish and serve: Once out of the oven, sprinkle with flaky sea salt, fresh herbs, extra shaved cheese, and cracked pepper if you like. Let it cool slightly on a wire rack, then slice and enjoy warm or at room temperature.

How to Serve

Flavor Boosters

Drizzle a little balsamic glaze over slices just before serving to add a tangy sweetness that complements the roasted butternut squash wonderfully. A dusting of freshly cracked pepper and a sprinkle of flaky sea salt bring out the savory mushrooms’ depth and the olive oil’s richness. For a touch of creaminess, a dollop of ricotta or crème fraîche on the side is an absolute winner.

Perfect Pairings for This Savory Tart

This butternut squash and mushroom tart pairs beautifully with a crisp green salad dressed in lemon vinaigrette to cut through the richness. For drinks, a light white wine like Pinot Grigio or a dry rosé complements the herbs and cheese without overwhelming the flavors. Leftovers also make a fantastic sandwich filling or a delicious side to a warm bowl of soup.

Presentation Touches

Cut the tart into rustic squares or elegant triangles depending on your occasion. Serve on warm plates to keep it cozy longer. For gatherings, present on a wooden board lined with fresh herbs scattered around for extra visual charm. Leftover slices wrapped in parchment paper make a thoughtful homemade gift, especially during the holiday season.

Variations and Easy Swaps

• Make it dairy-free by skipping the cheese or swapping with a plant-based alternative.
• Boost the flavor with a sprinkle of smoked paprika or red pepper flakes in the veggie topping.
• Switch the mushrooms for roasted chestnuts or caramelized Brussels sprouts for a seasonal twist.
• Add cooked bacon or pancetta bits if you want a smoky, meaty kick.
• Try fresh sage instead of rosemary for a slightly different herbaceous note.

Make-Ahead Tips, Storage, and Reheating

• Prepare the pastry in advance: Make the rough puff pastry dough up to 48 hours ahead or freeze for up to 1 month.
• Cook the topping early: Prepare the vegetable topping a day before and keep refrigerated. No need to warm before assembling.
• Assemble ahead of time: Complete the tart through step 5 up to 24 hours in advance. Cover and refrigerate until ready to bake.
• Store leftovers properly: Keep leftover tart covered in the fridge for up to 5 days. Reheat in a 300°F oven for 10 to 15 minutes or microwave individual slices for a quick warm-up.
• Freeze for later: Freeze baked tart slices for up to 3 months between sheets of parchment paper. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

• Can I use store-bought frozen butternut squash? Yes! Just thaw it fully and pat dry before cooking with the other vegetables to ensure even sautéing.
• What if I don’t like mushrooms? No problem. You can increase the butternut squash amount or substitute another vegetable like roasted bell peppers or zucchini.
• Is rough puff pastry necessary, or will regular puff pastry work? Either works fine. Rough puff pastry adds extra flakiness if you make it from scratch, but store-bought puff pastry delivers great results with less effort.
• Can I make this tart gluten-free? Yes, using a gluten-free puff pastry crust is a good option. Just ensure your pastry is sturdy enough to hold the filling.
• How do I keep the crust from getting soggy? Be sure to poke fork holes in the base and chill the dough after shaping. Baking at a high temperature also helps the puff pastry crust crisp up nicely.

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