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Pumpkin Sage and Mushroom Tart Recipe

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4.9 from 66 reviews

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.

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

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it's ready for baking the tart evenly.
  2. 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.
  3. 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.
  4. 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.
  5. Fill Tart: Pour the pumpkin and mushroom filling into the prepared puff pastry shell. Spread evenly and sprinkle the remaining Parmesan cheese on top.
  6. 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.
  7. 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.

Find it online: https://alinacooks.com/pumpkin-sage-and-mushroom-tart-recipe/