Pumpkin Sage and Mushroom Tart Recipe is a cozy, savory treat that brings the best of fall right onto your plate. The creamy pumpkin pairs beautifully with the earthy mushrooms while fresh sage adds that herbal, aromatic note you’ll love. If you’re looking for a dish that’s equally perfect for a casual weeknight dinner or a holiday gathering, this tart fits the bill. Trust me, anyone who loves rich comfort food with a sophisticated twist will adore this recipe.
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What Makes This So Good
This tart really shines because it balances creamy, earthy, and herbal flavors with a crisp, golden puff pastry crust. The combination isn't just filling—it’s uplifting and full of character. Whether you're warming up on a chilly evening or impressing guests with something seasonal and elegant, it hits all the right notes.
- Big Flavor, Minimal Fuss: Just a handful of ingredients and simple steps create a bake bursting with cozy autumn tastes.
- Family-Friendly: Kids and adults alike respond well to the comforting creaminess offset by the crispy pastry edges.
- Simple Ingredients: Pantry staples like pumpkin puree and pantry herbs come together with fresh mushrooms to shine.
- Works Any Night: This tart can elevate your weeknight dinner or star at special occasions with little extra effort.
Ingredient Guide
To get the Pumpkin Sage and Mushroom Tart Recipe just right, let’s talk about picking and prepping your ingredients. Each element plays a key role in the final flavor and texture, so a little care here goes a long way.
- Puff Pastry: Use high-quality, thawed puff pastry for light, flaky layers that support all that creamy filling without sogginess.
- Pumpkin Puree: I love homemade, but canned pumpkin puree works fine—and is easier—just avoid pumpkin pie filling which is sweetened and spiced already.
- Mushrooms: Cremini are wonderful here for their meaty texture and deep flavor; slice evenly so they cook uniformly.
- Fresh Sage: Nothing beats fresh sage for that punch of herbal aroma, but if you only have dried, reduce to half the amount to avoid bitterness.
- Ricotta Cheese: Adds creamy richness and balances the earthiness from mushrooms and sage—go for whole milk ricotta if you can.
- Parmesan Cheese: Use freshly grated Parmesan for the best nutty, salty flavor that enhances the whole tart.
Quick Reminder: Full measurements for every ingredient are in the recipe card below, so no need to memorize the list.
How to Make Pumpkin Sage and Mushroom Tart Recipe
Step 1 — Prep & Ready
First things first, preheat your oven to a toasty 400°F (200°C)—a hot oven guarantees that lovely puff pastry rise and golden color. Roll out your thawed puff pastry gently on a lightly floured surface, just enough to press nicely into your tart pan. Don’t forget to prick the bottom with a fork to stop it from puffing up too much. While the pastry waits, chop your onion finely and slice the mushrooms evenly—this helps their textures blend perfectly in the filling.
Step 2 — Cook with Confidence
Heat olive oil in your skillet and start by softening the onion and garlic—watch for that translucent, fragrant stage where your kitchen starts smelling amazing. Add the mushrooms and cook them until they’ve released their moisture and start to brown around the edges; that caramelized flavor is key. Season with salt, pepper, thyme, and fresh sage—now you’ll really notice the cozy aroma filling the air. Let this mixture cool slightly to keep it from scrambling your eggs later on.
Step 3 — Finish & Serve
In a mixing bowl, blend your pumpkin puree with ricotta, half the Parmesan, eggs, and seasoning until smooth. Stir in the savory mushroom mixture gently but thoroughly. Pour this luscious filling into your prepared tart shell, then sprinkle the remaining Parmesan over the top for a crisp, flavorful crust. Baking for about 30-35 minutes, you’ll see the edges bubble and the pastry turn golden. Let it rest briefly to set before slicing and sprinkling pumpkin seeds and more sage—it looks inviting and tastes even better warm or at room temperature.
Extra Helpful Tips
I’ve made this tart dozens of times, and these little insights always help make the process smoother and the end result more delicious.
- Watch for This Sign: The filling should be firm around the edges and slightly jiggly in the center when done—overbaking dries it out.
- Temperature Trick: Let your filling cool just a bit before pouring into pastry to keep the crust flaky.
- Prep-Ahead Option: You can make the mushroom mixture a day ahead and store it covered in the fridge to save time on bake day.
- Avoid This Common Mistake: Don’t skip pricking the pastry base or it will puff unevenly and won’t hold your filling well.
Serve & Enjoy
Easy Enhancements
If you want to jazz up your Pumpkin Sage and Mushroom Tart Recipe, sprinkle toasted walnuts or walnuts for crunch, drizzle a little browned butter over each slice, or add a handful of baby arugula with lemon juice on the side for bright contrast. A dollop of crème fraîche or a light drizzle of honey can balance the earthy flavors beautifully.
Tasty Pairings
This tart pairs wonderfully with a simple green salad tossed in balsamic vinaigrette or steamed green beans with toasted almonds. For drinks, consider a crisp white wine like Sauvignon Blanc or a lightly spiced chai tea to complement the sage and pumpkin.
Quick Plating Tips
For an inviting presentation, serve slices on warm plates and use a sprinkle of fresh sage leaves or a few toasted pumpkin seeds as garnish. A light dusting of grated Parmesan right before serving adds an elegant touch that your guests will appreciate.
Store, Freeze & Reheat
Fridge Storage
You can store leftovers in an airtight container in the fridge for up to 3 days. You'll notice the pastry softens a bit, but reheating will bring back some crunch. Just keep the garnish separate if possible.
Freezer Friendly?
This tart freezes well wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge to prevent sogginess before reheating.
Reheat Like New
Reheat slices in a 350°F oven for 10-15 minutes to revive that flaky crust and warm filling. Avoid microwaving if you can, but if necessary, heat briefly and finish in a hot skillet to add back a bit of crispness.
Pumpkin Sage and Mushroom Tart Recipe FAQs
Absolutely! Swap ricotta and Parmesan with plant-based cheeses, and use a dairy-free puff pastry. You might need to adjust the seasoning slightly to maintain flavor balance.
I recommend pure pumpkin puree without any added spices or sugars—homemade is great if you have the time, but canned pumpkin labeled 100% pumpkin works perfectly.
Yes! You can assemble the tart and refrigerate it uncovered for up to 24 hours before baking. Just add a few extra minutes to your baking time if it’s chilled.
Pricking the pastry base and letting the filling cool slightly before baking helps prevent sogginess. Baking at a high temperature also produces a crisp crust.
Final Flavor Thoughts
This Pumpkin Sage and Mushroom Tart Recipe always feels like a little celebration on the plate, whether it’s a cozy family dinner or a special occasion. If you loved this one, try adding caramelized shallots or swapping in goat cheese next time for a tangy twist. Don’t forget to leave a comment or a star rating—I’m always excited to hear how your tart turned out or if you discovered a new favorite tweak!
Print📖 Recipe
Pumpkin Sage and Mushroom Tart Recipe
A savory Pumpkin Sage & Mushroom Tart combining the rich flavors of pumpkin puree, sautéed cremini mushrooms, fragrant fresh sage, and creamy ricotta cheese baked in a flaky puff pastry crust. This elegant tart is perfect for fall gatherings or a cozy dinner, offering a delightful mix of earthy and creamy textures with a hint of aromatic herbs.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6-8 slices
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pastry
- 1 sheet of puff pastry (thawed)
Filling
- 2 cups pumpkin puree (canned or homemade)
- 1 cup cremini mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
- 1 teaspoon thyme leaves
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1 tablespoon olive oil
- Salt and pepper to taste
Garnish
- Pumpkin seeds (for garnish)
- Additional fresh sage (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it's ready for baking the tart evenly.
- Prepare Puff Pastry: Roll out the thawed puff pastry on a lightly floured surface to fit your tart pan. Transfer it carefully to the pan, pressing into the corners and trimming any excess. Prick the bottom with a fork to prevent bubbling, then set aside.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, sauté until translucent. Stir in sliced mushrooms and cook until browned and tender, about 5-7 minutes. Season with salt, pepper, thyme, and sage. Remove from heat and allow to cool slightly.
- Mix Filling: In a mixing bowl, combine pumpkin puree, ricotta cheese, half of the grated Parmesan, and eggs. Season with salt and pepper to taste. Fold in the sautéed mushroom mixture until everything is well blended.
- Fill Tart: Pour the pumpkin and mushroom filling into the prepared puff pastry shell. Spread evenly and sprinkle the remaining Parmesan cheese on top.
- Bake: Place the tart in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and the filling is set and slightly firm to the touch.
- Cool and Garnish: Allow the tart to cool for about 10 minutes before slicing. Garnish with pumpkin seeds and additional fresh sage if desired. Serve warm or at room temperature for best flavor.
Notes
- You can use canned or homemade pumpkin puree depending on your preference and availability.
- Fresh sage offers a more vibrant flavor, but dried sage works well in a pinch.
- To make this tart vegetarian, ensure your Parmesan cheese is suitable, or substitute with a vegetarian alternative.
- For a gluten-free version, substitute the puff pastry with a gluten-free pastry crust.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
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