why make this recipe
The Butternut Squash & Mushroom Puff Pastry Tart is a delightful dish that showcases the rich flavors of autumn. With its flaky crust and hearty filling, it makes for a perfect appetizer or a main dish at family dinners. The combination of earthy mushrooms and sweet butternut squash creates a beautiful balance that pleases the palate.
Plus, this tart is incredibly versatile. You can serve it at gatherings, holiday parties, or even as a comforting weeknight meal. It’s not only delicious but also visually stunning, making it a real showstopper on any table.
equipment needed for Butternut Squash & Mushroom Puff Pastry Tart
To create this mouthwatering tart, you’ll need some essential kitchen equipment. Here’s what you should gather:
- Large skillet
- Rolling pin
- Baking sheet
- Parchment paper or silicone baking mat
- Fork for crimping edges
- Brush for egg wash
- Knife for slicing vegetables
Having these tools on hand will make the cooking process smoother and more enjoyable.
What You Need to Make Butternut Squash & Mushroom Puff Pastry Tart
- 1 lb homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
- Egg wash: 1 large egg beaten with 1 Tablespoon (15ml) water or milk
- 1 Tablespoon (15ml) olive oil
- 2 cups (about 270g) peeled & sliced butternut squash (1/4 inch slices)
- 1 and 1/4 cups (150g) sliced or roughly chopped mushrooms
- 1/2 cup sliced onion (1/2 of a medium onion)
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- Pinch freshly ground black pepper, plus more for garnish
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
- Pinch ground nutmeg
- 1 cup (120g) shredded parmesan cheese
- Optional for garnish: flaky sea salt, pepper, more cheese, more fresh thyme & rosemary
How to Cook Butternut Squash & Mushroom Puff Pastry Tart Step by Step
Start by preparing your puff pastry. If you’re making homemade rough puff pastry, ensure you complete the dough through the second refrigeration. If you opted for store-bought, simply let it thaw in the refrigerator. Keep your pastry cold by placing it back in the refrigerator until you need it.
Next, take a large skillet and heat olive oil over low-medium heat. Once hot, add in the sliced butternut squash. Cook this for about five minutes, stirring occasionally to avoid sticking. Once the squash starts to soften, incorporate the sliced mushrooms, onion, minced garlic, salt, pepper, thyme, rosemary, and nutmeg. Continue cooking the mixture until all the vegetables are tender, which typically takes around another five to six minutes. When everything is soft, remove the skillet from heat.
Now, preheat your oven to 400°F (204°C). As the oven heats up, line a large baking sheet with parchment paper or a silicone baking mat and set it aside.
On a floured surface, roll out your pastry dough into a rectangle measuring about 10 by 16 inches. If you’re using two sheets of store-bought puff pastry, place the edge of one sheet over the other, then use a rolling pin to adhere them together before rolling them out to the required size. Carefully transfer the dough onto your lined baking sheet. If the dough loses its shape during the transfer, use your hands to reshape it back into a rectangle.
Take the edges of the dough and fold them over by half an inch. Crimp these edges down using a fork. To maintain the integrity of your pastry, it’s easier to crimp when the dough is cold. Therefore, if needed, place the baking sheet in the refrigerator to chill for about ten minutes.
Once the dough is ready, brush the egg wash generously over the surface of the puff pastry, making sure to cover the edges well. Using a fork, poke holes all over the dough, but avoid the crimped edge. This allows steam to escape while baking. Next, sprinkle three-quarters of a cup of shredded parmesan cheese evenly across the surface.
Spoon the vegetable mixture you cooked earlier over the cheese, spreading it out into a single, even layer for consistent baking. Now, pop the tart into the preheated oven and bake for roughly thirty minutes. After thirty minutes, take the tart out of the oven and sprinkle the remaining cheese over the top.
Return the tart to the oven and bake for an additional five to eight minutes until the cheese is melted and the pastry is beautifully golden brown. Once it’s done, carefully remove it from the oven. If desired, you can garnish the tart with flaky sea salt, fresh herbs, and even more cheese for an elevated finish.
Allow the tart to cool slightly before slicing it into warm pieces and serving immediately. If you have leftovers, make sure to cover and store them in the refrigerator. They can stay fresh for up to five days and can be reheated in the microwave or in a 300°F (149°C) oven for about ten to fifteen minutes.
how to make Butternut Squash & Mushroom Puff Pastry Tart
To make the Butternut Squash & Mushroom Puff Pastry Tart, focus on the quality of your ingredients. Choose fresh butternut squash, mushrooms, and herbs for the best flavor. If you’re feeling adventurous, you can experiment by adding other vegetables or spices you enjoy.
Start by prepping your puff pastry, which acts as the base for this dish. The puff pastry should be rolled out thin enough to hold the toppings without becoming soggy while still thick enough to deliver that flaky texture.
Cook your vegetable mixture until it’s perfectly tender. The trick is to not rush this step; giving the vegetables time to soften allows the flavors to meld wonderfully.
Dress the pastry properly with egg wash and let the herbs and cheese shine through as your topping. Don’t forget to poke holes into the pastry to ensure even baking.
how to serve Butternut Squash & Mushroom Puff Pastry Tart
Serving the Butternut Squash & Mushroom Puff Pastry Tart can be a delightful experience. Once baked, you can serve it either warm or at room temperature. This makes it a versatile dish, as it can be made ahead of time for gatherings and served when needed.
Slice the tart into generous squares or rectangles and place them on a large serving platter. Feel free to decorate with fresh herbs to enhance the visual appeal.
If you’d like to elevate the dish further, drizzle with a bit of balsamic glaze or serve with a simple green salad on the side. This contrast will bring a refreshing balance to the rich flavors of the tart.
what to serve with Butternut Squash & Mushroom Puff Pastry Tart
When it comes to pairing food with the Butternut Squash & Mushroom Puff Pastry Tart, consider options that complement its earthy flavors. A lightly dressed mixed green salad brings a refreshing crispness to the rich pastry.
You can also serve it alongside roasted vegetables, which add color and nutrition. If you’re hosting a gathering, offer a selection of cheeses and crackers for a delightful grazing option.
For a complete meal, think of serving a warm soup, such as a simple tomato basil or creamy potato leek. These will contrast nicely with the tart, making for a satisfying dining experience.
how to store Butternut Squash & Mushroom Puff Pastry Tart
Storing the Butternut Squash & Mushroom Puff Pastry Tart is simple and effective. Once cooled, place any leftover slices in an airtight container to preserve freshness in the refrigerator.
This tart can remain fresh for up to five days. For short-term storage, keeping it covered and refrigerated is best.
When you are ready to enjoy leftovers, you can reheat them either in the microwave or in an oven set to 300°F (149°C) for about ten to fifteen minutes. This not only warms the tart but can also rejuvenate the pastry to keep it flaky.
tips to make Butternut Squash & Mushroom Puff Pastry Tart
To ensure that your Butternut Squash & Mushroom Puff Pastry Tart turns out perfectly, here are some helpful tips. First, always keep your pastry cold; this is crucial for achieving that flaky texture. If you notice your dough becoming warm while rolling, pop it back in the refrigerator for a few minutes before continuing.
Make sure to cut your vegetables to a uniform size for even cooking. This will help the squash and mushrooms cook at the same rate, ensuring they all become tender and flavorful.
Don’t skimp on the seasoning. The spices and herbs will significantly enhance the overall taste of the dish. You can add more or fewer herbs depending on your personal preference.
variation
You can easily customize the Butternut Squash & Mushroom Puff Pastry Tart based on your preferences or seasonal availability. For a twist, you might add a layer of sautéed spinach or kale for added nutrients and flavor.
If you’re not a fan of parmesan cheese, consider feta or goat cheese for a different taste experience. You can even make it vegan by omitting the cheese and using a plant-based egg wash replacement.
Feel free to incorporate other vegetables such as bell peppers or zucchini to make it your own. The versatility of the tart allows for many delicious options!
best time to make Butternut Squash & Mushroom Puff Pastry Tart
The best time to make the Butternut Squash & Mushroom Puff Pastry Tart aligns perfectly with the fall season. During this time, butternut squash is plentiful, making it easier to find fresh ingredients at your local market.
However, this recipe is suitable for year-round enjoyment. The comforting flavors of the tart can bring warmth to any winter’s evening or a festive holiday gathering.
It’s also an excellent choice for potluck events and family dinners. The tart requires minimal effort but delivers maximum flavor, making it an ideal dish to showcase.
common mistakes to avoid
While making Butternut Squash & Mushroom Puff Pastry Tart, there are several common mistakes to avoid. Ensure your puff pastry is adequately chilled to prevent it from becoming too soft before baking.
Be cautious with cooking your vegetables. Overcooking will lead to a mushy filling, while undercooked vegetables will not be pleasing in texture. Balancing this will enhance the whole tart experience.
Lastly, remember to poke holes in the pastry to allow steam to escape during baking. Failing to do so may cause the pastry to puff too much, disrupting the shape and texture.
nutritional notes
The Butternut Squash & Mushroom Puff Pastry Tart is not only delicious but also offers a range of nutritional benefits. Butternut squash is rich in vitamins A and C, along with fiber, making it beneficial for overall health.
Mushrooms provide selenium, B vitamins, and antioxidants, which complement the tart’s nutrient profile. While the puff pastry does contain fats and carbohydrates, portioning the tart can help balance its indulgence with nutritional benefits.
For the best health outcome, consider serving this dish alongside fresh salads and vegetables to round out your meal.
FAQs
Can I make this tart ahead of time?
Absolutely! You can prepare the filling and pastry in advance. Assemble the tart before baking and store it covered in the fridge. Bake it shortly before serving for the best results.
What other vegetables can I use?
Feel free to get creative with the filling! Zucchini, leeks, or even roasted peppers can enhance the flavor and texture of your tart.
Is it okay to use frozen vegetables?
While fresh vegetables yield the best flavor, you can use frozen vegetables. Just make sure to thaw and drain them well to avoid excess moisture in the tart.
conclusion
The Butternut Squash & Mushroom Puff Pastry Tart is a delightful dish that combines sweet, savory, and earthy flavors, all embraced by a golden, flaky crust. This recipe not only highlights the best of seasonal produce but also showcases the beauty and versatility of puff pastry.
Whether served as a main dish or a hearty appetizer, it is sure to impress your guests and family alike. With its easy preparation and delicious outcome, this tart deserves a place in your recipe repertoire. Enjoy experimenting with flavors and make it your own, and most importantly, share this delicious creation with those you love.
