Pumpkin Sage & Mushroom Tart: A Seasonal Delight

Ingredients

Pastry & Base

• 1 sheet frozen puff pastry, thawed
• 1 tablespoon olive oil

Filling

• 1 ½ cups pumpkin puree (canned or roasted)
• ½ cup heavy cream
• 2 large eggs
• ¼ cup grated Gruyère cheese
• 1 ½ teaspoons fresh sage, finely chopped
• 1 ½ cups mixed mushrooms, sliced

Seasonings & Finishing

• ½ teaspoon freshly ground black pepper
• ½ teaspoon sea salt
• 1 tablespoon butter, melted (for brushing)

Instructions

Assembling & Baking

1. Layer the mushrooms. Evenly distribute the sautéed mushrooms over the butter‑brushed pastry base, creating a uniform layer that will infuse the custard with their umami.
2. Pour the custard. Gently ladle the pumpkin mixture over the mushrooms, smoothing the top with a spatula. The custard should barely cover the mushrooms, leaving a slight rim of pastry exposed.
3. Bake. Place the tart in a pre‑heated oven at 375°F (190°C). Bake for 25‑30 minutes, or until the edges of the pastry are deep golden and the custard is set—when you jiggle the center, it should wobble only slightly.
4. Cool slightly. Remove the tart and let it rest on a wire rack for 10 minutes. This resting period allows the custard to firm up, making slicing clean and preserving the flaky crust.