Fall brings a bounty of flavors, and what better way to celebrate the season than with a delightful Pumpkin Sage & Mushroom Tart? This savory dish is not just a feast for the eyes but a symphony of aromatic ingredients, bringing warmth and comfort with every bite. The flaky, golden pastry encases a creamy filling made from pumpkin purée, rich ricotta, and earthy mushrooms, infused with the delightful essence of sage and thyme. This recipe is a splendid choice for any occasion, whether it’s a cozy family dinner or a festive gathering with friends. The combination of textures—from the crisp crust to the velvety filling—creates a dish that you’ll return to time and again.
But this tart is more than just delicious; it’s packed with nutritional benefits. Pumpkins are not only low in calories but also high in vitamins A and C, fiber, and antioxidants. Pairing these with the protein-rich ricotta and the savory depth of mushrooms makes this tart both satisfying and health-conscious. Plus, it can easily accommodate various dietary preferences, making it a versatile option for entertaining. So, roll up your sleeves, and let’s dive into making this cozy, seasonal masterpiece!
Why You’ll Love This Pumpkin Sage & Mushroom Tart
- Flavor Explosion: Each bite bursts with the quintessential flavors of autumn.
- Easy to Make: With just a few steps, you can create a sophisticated dish that looks and tastes gourmet.
- Versatile Dish: Perfect for brunch, lunch, or a light dinner, making it a year-round favorite.
- Healthy Ingredients: Packed with nutritious elements that will satisfy your cravings without the guilt.
- Impressive Presentation: This tart is sure to impress your guests, making you the star of any gathering.
Preparation Phase & Tools to Use
Before diving into making your Pumpkin Sage & Mushroom Tart, it’s essential to prepare your kitchen and gather all necessary tools. Start by clearing a space on your countertop and ensuring you have all the ingredients on hand. You will need a few key utensils and cookware: a tart pan, a sharp knife for chopping your ingredients, a mixing bowl for your filling, and cooking utensils for sautéing.
To ensure a smooth cooking experience, preheat your oven to 400°F (200°C) first. This allows the tart to bake evenly, resulting in the perfect golden and flaky crust. A good quality rolling pin will also help flatten your puff pastry evenly, ensuring a beautiful base for your tart. If possible, have measuring cups and spoons handy for precise ingredient measurements, which is crucial for flavor balance.
Ingredients
- 1 sheet puff pastry, thawed
- 2 cups pumpkin purée
- 1 medium onion, finely chopped
- 1 tablespoon olive oil
- 1 cup sliced cremini mushrooms
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh sage (or 1 tbsp dried)
- 1 teaspoon thyme leaves
- 1 cup ricotta cheese
- 2 large eggs
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Pumpkin seeds, for garnish
Instructions
Step 1: Prepare the Pastry
Begin by preheating your oven to 400°F (200°C). Take the thawed puff pastry and gently roll it out on a floured surface until it is about an 1/8 inch thick. Carefully transfer the pastry to a tart pan, pressing it into the bottom and up the sides. Trim any excess pastry from the edges and prick the base with a fork to prevent bubbling while baking. This initial step is crucial to achieving that perfect, flaky crust.
Step 2: Sauté the Vegetables
Next, heat a tablespoon of olive oil in a medium-sized skillet over medium heat. Add in the finely chopped onion and minced garlic, sautéing them until the onions become translucent and soft. This typically takes around 3-4 minutes. Once they are ready, toss in the sliced cremini mushrooms and continue to sauté until they are browned and cooked through. Stir in the chopped fresh sage, thyme leaves, salt, and pepper, mixing well. Allow this mixture to cool slightly, as adding it while it’s too hot can disrupt the filling.
Step 3: Combine the Filling
In a large mixing bowl, combine the pumpkin purée, ricotta cheese, eggs, half of the grated Parmesan, and the seasoning. Stir until the mixture is smooth and well combined. Then, fold in the cooled mushroom mixture to create an evenly distributed filling. This harmony of flavors—creamy pumpkin and savory mushrooms—will make your tart incredibly delicious.
Step 4: Assemble and Bake
Carefully pour the pumpkin filling into the prepared tart shell, spreading it out evenly with a spatula. Sprinkle the remaining Parmesan cheese on top for that extra layer of flavor and a beautiful golden crust as it bakes. Place the tart in the preheated oven and bake for 30 to 35 minutes, or until the filling is set and the pastry is a lovely golden color. Keep an eye on it towards the end to ensure it doesn’t over-bake.
Step 5: Cool and Garnish
Once baked, remove the tart from the oven and let it cool for around 10 minutes before slicing. This cooling period allows the filling to firm up a bit more. If desired, garnish your tart with a sprinkle of pumpkin seeds and additional sage leaves, which not only adds a nice touch aesthetically but also enhances the flavor profile!
Variations
- Protein: Add cooked sausage or bacon to the filling for a meaty twist.
- Vegetables: Incorporate spinach or kale for extra greens.
- Cheeses: Substitute feta or goat cheese for a more tangy flavor profile.
- Herbs: Experiment with different herbs like rosemary or parsley for a subtle variation.
Cooking Notes
- Ensure your puff pastry is completely thawed before using to prevent cracking when rolling out.
- Customize the tart size by using smaller tart pans or mini tart shells for appetizers.
- Keeping the filling at room temperature if not using immediately can maintain texture and flavor.
- For a vegetarian option, simply omit any meat and add extra veggies.
Serving Suggestions
- Pair with a crisp green salad topped with walnuts for a delightful contrast.
- Serve with a side of cranberry sauce for a seasonal touch.
- A glass of white wine or warm apple cider complements this rustic dish beautifully.
Tips
- Make the filling ahead of time and store it in the fridge, allowing flavors to develop.
- Feel free to add more spices, like nutmeg or cinnamon, for a warm flavor boost.
- Be careful not to over-bake the tart as it can dry out the filling.
- Use fresh herbs for the best flavor, but dried herbs can be used if fresh isn’t available.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 15 grams
- Sodium: 500 mg
- Fiber: 3 grams
FAQs
Can I make this tart ahead of time?
Absolutely! You can prepare the filling and bake the tart a day in advance. Just reheat it before serving.
How can I store leftovers?
Store leftover Pumpkin Sage & Mushroom Tart in an airtight container in the refrigerator for up to 3 days.
Can I freeze this tart?
Yes, you can freeze the baked tart. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
What can I serve with the tart?
It pairs wonderfully with a side of salad or soup. You can also enjoy it on its own as a snack!
Conclusion
The Pumpkin Sage & Mushroom Tart is not just a recipe; it’s an experience that encapsulates the essence of fall in every savory bite. Its blend of flavors, simplicity of preparation, and nutritional benefits make it an ideal dish for any occasion. Whether you choose to serve it at a festive gathering or indulge in a quiet evening at home, this tart is sure to impress. So don’t hesitate to try it out, experiment with variations, and share your thoughts in the comments below! Your culinary adventure is just beginning, and this recipe is a perfect starting point.
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Pumpkin Sage & Mushroom Tart
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This Pumpkin Sage & Mushroom Tart is a healthy, flavorful dish perfect for any occasion.
Ingredients
- 1 sheet puff pastry, thawed
- 2 cups pumpkin purée
- 1 medium onion, finely chopped
- 1 tablespoon olive oil
- 1 cup sliced cremini mushrooms
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh sage (or 1 tbsp dried)
- 1 teaspoon thyme leaves
- 1 cup ricotta cheese
- 2 large eggs
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Pumpkin seeds, for garnish
Instructions
- Begin by preheating your oven to 400°F (200°C). Take the thawed puff pastry and gently roll it out on a floured surface until it is about an 1/8 inch thick. Carefully transfer the pastry to a tart pan, pressing it into the bottom and up the sides. Trim any excess pastry from the edges and prick the base with a fork to prevent bubbling while baking.
- Next, heat a tablespoon of olive oil in a medium-sized skillet over medium heat. Add in the finely chopped onion and minced garlic, sautéing them until the onions become translucent and soft.
- In a large mixing bowl, combine the pumpkin purée, ricotta cheese, eggs, half of the grated Parmesan, and the seasoning. Stir until the mixture is smooth and well combined.
- Carefully pour the pumpkin filling into the prepared tart shell, spreading it out evenly with a spatula. Sprinkle the remaining Parmesan cheese on top for that extra layer of flavor and a beautiful golden crust as it bakes.
- Once baked, remove the tart from the oven and let it cool for around 10 minutes before slicing.
Notes
Make ahead for better flavor, and store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 500 mg
- Protein: 15 g