Pumpkin Sage & Mushroom Tart

As the leaves turn shades of amber and gold and the air becomes crisp, the culinary world embraces the warmth and comfort of fall cooking. Autumn is a season rich with harvest, inviting us to indulge in hearty dishes that celebrate the bounty of nature. One such delightful creation is the Pumpkin Sage & Mushroom Tart. This sophisticated yet approachable dish perfectly captures the essence of the season, making it an ideal centerpiece for gatherings and holiday festivities.

Capture the essence of fall with this delicious Pumpkin Sage & Mushroom Tart. Featuring a flaky puff pastry crust filled with sweet pumpkin puree, earthy mushrooms, and fragrant herbs, this dish is both visually stunning and rich in flavor. Perfect for gatherings or cozy family dinners, it's easy to prepare and a delightful way to showcase autumn's bounty. Impress your guests with this comforting yet elegant centerpiece that embodies the warmth of the season. Enjoy every bite!

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Ingredients

1 sheet of puff pastry (thawed)

1 cup pumpkin puree (canned or freshly made)

1 cup mixed mushrooms (cremini, shiitake, or button), sliced

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1/4 teaspoon red pepper flakes (optional)

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1 egg (for egg wash)

Salt and pepper, to taste

Olive oil, for sautéing

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent (about 5 minutes).

Cook the Mushrooms: Add the sliced mushrooms to the pan and continue to sauté for an additional 5–7 minutes until the mushrooms are tender and any liquid they release has evaporated.

Mix in the Herbs and Pumpkin: Stir in the crushed red pepper flakes (if using), chopped sage, fresh thyme, and season with salt and pepper. Cook for another minute, then remove from heat. Mix in the pumpkin puree and combine thoroughly.

Prepare the Ricotta Mixture: In a separate bowl, mix the ricotta cheese and half of the grated Parmesan. Add some salt and pepper to taste.

Roll Out the Puff Pastry: On a lightly floured surface, roll out the puff pastry sheet into a rectangle (around 12x16 inches). Transfer it to a parchment-lined baking sheet, allowing the edges to hang slightly over the sides for a rustic look.

Layer the Mixture: Spread the ricotta mixture evenly across the pastry, leaving a 1-inch border around the edges. Layer the pumpkin and mushroom mixture on top of the ricotta.

Fold the Edges: Gently fold the edges of the puff pastry over the filling, pinching to create a rustic border.

Egg Wash: Beat the egg in a small bowl and brush it over the edges of the pastry for a golden finish.

Bake the Tart: Place the tart in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed.

Finish: Remove from the oven and let cool slightly. Sprinkle the remaining Parmesan cheese over the top before serving.

Serve: Slice the tart into squares or wedges and serve warm, garnished with additional fresh sage leaves, if desired.

Prep Time: 25 mins | Total Time: 55 mins | Servings: 8