Jump to Recipe Print RecipeThere’s something utterly magical about autumn’s arrival, isn’t there? As the leaves begin to turn, I find myself longing for cozy gatherings filled with heartwarming flavors. That’s where my Pumpkin Sage & Mushroom Tart comes in, a comforting dish that perfectly captures the essence of fall. With its flaky puff pastry and the delightful blend of rich pumpkin, earthy mushrooms, and fragrant sage, this tart is not just a recipe; it’s an experience. Not only is it a vegetarian delight that bursts with seasonal goodness, but it also makes for a stunning centerpiece at any gathering. Your friends and family will be mesmerized by its creamy filling adorned with crunchy pumpkin seeds. Ready to savor the season? Let’s dive into this scrumptious creation that entices both the palate and the heart! Why is This Tart a Must-Make? Comforting Flavors: The combination of pumpkin, sage, and mushrooms creates a warm embrace with every bite, embodying autumn’s essence. Easy to Prepare: With just a few simple steps, you’ll have a gourmet tart ready, perfect for both novice cooks and seasoned chefs alike. Crowd-Pleasing Delight: Whether it’s a family dinner or a holiday celebration, this tart will impress guests and become the talk of the gathering! Versatile Ingredients: Feel free to swap ingredients or add extras like spinach or different cheeses, allowing your creativity to shine. Check out our lovely variations of a Mushroom Swiss Melt for inspiration! Make-Ahead Friendly: This tart not only tastes better the next day, but it also freezes beautifully, making it a convenient option for busy weeknights. Visual Appeal: The golden crust topped with crunchy pumpkin seeds makes for a striking presentation on any table, promising to draw everyone in! Pumpkin Sage & Mushroom Tart Ingredients • Get ready to gather the wonderful ingredients to create this autumn-inspired delight! For the Tart Base Puff Pastry – Provides a flaky and buttery crust; keep it chilled for the best texture. For the Filling Pumpkin Puree – Acts as the creamy base providing subtle sweetness; using fresh pumpkin enhances flavor. Cremini Mushrooms – Adds umami depth; sauté to bring out their natural sweetness. Fresh Sage – Infuses the tart with earthy notes; dried sage can be used, but will lose some flavor. Ricotta Cheese – Contributes smoothness and richness; perfect for achieving a creamy filling. Parmesan Cheese – Introduces a nutty, savory flavor and creamy texture; can be substituted with a dairy-free alternative. Onion – Adds aromatics and depth; finely chop for even distribution. Garlic – Enhances the overall flavor; use fresh cloves for the best taste. Eggs – Binds the filling together, adding richness and stability. Olive Oil – Necessary for sautéing; enhances the flavor of your vegetable mixture. Salt and Pepper – Essential seasonings that can be adjusted to taste. For Garnishing Pumpkin Seeds – Adds a delightful crunch and visual appeal; sprinkle them generously on top! Step‑by‑Step Instructions for Pumpkin Sage & Mushroom Tart Step 1: Preheat the Oven Begin by preheating your oven to 400°F (200°C). This ensures your Pumpkin Sage & Mushroom Tart cooks evenly and achieves that perfect golden-brown color. While waiting, gather your ingredients and prepare your tart pan, so everything is ready when the time comes to assemble the dish. Step 2: Prepare Puff Pastry Roll out your chilled puff pastry on a lightly floured surface until it’s large enough to fit your tart pan. Gently press the pastry into the edges of the pan, making sure it’s snug, and trim any excess. Prick the bottom with a fork to prevent bubbling during baking, and set it aside while you prepare the filling. Step 3: Sauté Vegetables In a skillet, heat a splash of olive oil over medium heat. Add the finely chopped onions and minced garlic, cooking until they become translucent, about 3-4 minutes. Next, add the cremini mushrooms and sauté until they’re browned and tender, roughly 5-7 minutes. This process enhances their natural sweetness and gives your tart depth of flavor. Step 4: Mix the Filling In a large bowl, combine the pumpkin puree, ricotta cheese, half of the Parmesan, and eggs. Add the sautéed vegetable mixture and season generously with salt and pepper. Stir until everything is well incorporated, creating a creamy and aromatic filling for your Pumpkin Sage & Mushroom Tart. Step 5: Fill Tart Pour the delicious filling into your prepared pastry shell, smoothing it out with a spatula to ensure an even layer. Sprinkle the remaining Parmesan cheese on top, which will melt and create a lovely crust during baking. This step adds an extra savory layer that beautifully complements the filling. Step 6: Bake the Tart Carefully place the tart in your preheated oven and bake for 30-35 minutes. You’ll know it’s ready when the top turns golden brown and the filling is set, with a slight jiggle in the center. Keep an eye on it during the last few minutes to prevent over-browning. Step 7: Cool and Garnish Once baked, remove the Pumpkin Sage & Mushroom Tart from the oven and allow it to cool for about 10 minutes before slicing. This cooling period helps the filling set further. Garnish with pumpkin seeds for an added crunch and a beautiful presentation, then serve and enjoy this cozy fall dish! Make Ahead Options These Pumpkin Sage & Mushroom Tarts are perfect for meal prep enthusiasts! You can prep the filling up to 24 hours in advance by mixing the pumpkin puree, ricotta, sautéed vegetables, and seasonings; just refrigerate it in an airtight container. The puff pastry can also be pre-rolled and kept chilled for a few hours, which saves time later on. When ready to bake, simply pour the filling into the prepared pastry shell, sprinkle with Parmesan, and pop it in the oven—delivering a restaurant-quality result with minimal effort. By using these make ahead tips, you’ll ensure a delicious, hassle-free experience for busy weeknights! How to Store and Freeze Pumpkin Sage & Mushroom Tart Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. This helps maintain the tart’s creamy filling and flaky crust. Freezer: For longer storage, freeze the tart wrapped tightly in plastic wrap and then placed in a freezer bag; it keeps well for up to 3 months. Reheating: To reheat, place the frozen tart in a preheated oven at 350°F (175°C) for about 25-30 minutes until heated through. This ensures the crust remains crispy while the filling warms nicely. What to Serve with Pumpkin Sage & Mushroom Tart The cozy notes of pumpkin and sage in this tart invite a delightful meal experience that can be easily completed with a few perfect pairings. Arugula Salad: This fresh salad with lemon vinaigrette balances the tart’s richness, providing a refreshing contrast with each bite. Roasted Root Vegetables: Caramelized carrots and parsnips add a hint of sweetness, enhancing the earthy flavors of the tart. Crispy Garlic Bread: A warm, crunchy element that also acts as a vessel for savoring every delicious drop of the tart’s creamy filling. Apple Cider: A glass of spiced apple cider complements the dish beautifully, infusing warmth and seasonal spices that mirror the tart’s flavor profile. Pumpkin Soup: A light, velvety pumpkin soup can serve as an elegant starter, creating a comforting, cohesive fall dining experience. Herbed Quinoa: This grainy side dish, cooked with fresh herbs, adds a satisfying texture and mild taste that rounds out the meal perfectly. Caramelized Brussels Sprouts: Their crispy edges and nutty flavor provide a delightful crunch that contrasts with the smooth tart. Cheese Platter: A selection of creamy cheeses such as brie or goat cheese paired with figs can elevate the meal and provide a touch of indulgence. Dark Chocolate Tart: A small slice of this dessert can be the perfect sweet ending after savoring the savory tart, pleasing everyone’s palate. Sauvignon Blanc: The crispness of a chilled Sauvignon Blanc enhances the flavors, making it an ideal companion for this cozy fall dish. Pumpkin Sage & Mushroom Tart Variations Feel free to get creative with your Pumpkin Sage & Mushroom Tart, turning it into a personalized masterpiece! Gluten-Free Crust: Swap puff pastry with a gluten-free alternative to suit dietary needs and maintain delicious flavors. Seasonal Greens: Stir in sautéed spinach or kale for a nutritious twist that elevates both taste and color. Cheesy Upgrade: Try using goat cheese for a tangy flavor profile that beautifully complements the sweetness of pumpkin. Herbal Infusion: Replace sage with fresh thyme or rosemary for a different herbaceous note that keeps things interesting. Nutty Crunch: Sprinkle some sunflower seeds or slivered almonds on top for added texture and a delightful crunch. Spicy Kick: Add a pinch of red pepper flakes to the filling for warmth, creating a lovely balance with the creamy components. Mushroom Medley: Experiment with a mix of mushrooms like shiitake or portobello alongside cremini, deepening umami flavors. Savory Sweetness: Incorporate a touch of caramelized onions to lend a sweet, rich undertone that complements the savory elements beautifully. Remember, adjustments can make a difference in flavor and experience—just like our comforting recipe for Balsamic Wild Mushroom! Expert Tips for Pumpkin Sage & Mushroom Tart Keep It Chilled: Ensure your puff pastry stays cold until you’re ready to bake, which helps create that perfect flaky texture. Sauté Smart: Don’t overcrowd the pan when cooking mushrooms; this prevents steaming and ensures they brown nicely, enhancing the flavor of your Pumpkin Sage & Mushroom Tart. Fresh vs. Dried: Opt for fresh sage for the best taste, but if you use dried, remember to use less as its flavor is more concentrated. Taste as You Go: Season your filling well; taste the mixture before pouring it into the pastry. This step ensures a well-balanced flavor throughout the tart. Monitor Baking: Pay close attention during the last 10 minutes of baking; a slight overbake can lead to a dry filling. Aim for that perfect golden brown top! Pumpkin Sage & Mushroom Tart Recipe FAQs What type of pumpkin is best for the pie? Absolutely! For the best flavor in your Pumpkin Sage & Mushroom Tart, I recommend using fresh sugar pumpkins or pie pumpkins as they have a sweeter, denser flesh compared to larger carving pumpkins. Look for pumpkins that are firm with a smooth skin and heavy for their size—this typically indicates ripeness. How should I store leftover tart? Great question! You can store your leftover Pumpkin Sage & Mushroom Tart in an airtight container in the refrigerator for up to 3 days. Make sure it’s sealed well to keep the crust from getting soggy. If you want to enjoy it later, freezing is a fantastic option! Can I freeze this tart? Yes! To freeze, first let the tart cool completely. Then, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can be stored for up to 3 months. When you’re ready to enjoy it, just reheat the tart in a preheated oven at 350°F (175°C) for about 25-30 minutes until heated through and the crust is crispy. What if my mushrooms are watery after sautéing? No worries! If your mushrooms release excess moisture while sautéing, simply continue to cook them over medium heat until the moisture evaporates (about 3-5 additional minutes). This step ensures the filling remains creamy and doesn’t become too watery in your Pumpkin Sage & Mushroom Tart. Always sauté in batches if you’re using a lot! Can I make this tart ahead of time? Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Assemble your tart the following day for baking. This not only saves you time but allows the flavors to meld beautifully. Just remember, if you plan to bake it from frozen, there will be a longer cooking time involved. Is this dish suitable for gluten-free diets? Yes! If you’re looking to make a gluten-free version of the Pumpkin Sage & Mushroom Tart, just swap the regular puff pastry with a gluten-free variety available at most grocery stores. Make sure to check your labels for any possible allergens, especially if serving to guests with dietary restrictions. Pumpkin Sage & Mushroom Tart This Pumpkin Sage & Mushroom Tart is a delightful vegetarian dish that captures the essence of fall with its rich flavors and flaky crust. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 35 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 5 minutes mins Servings: 8 slicesCourse: AppetizersCuisine: AmericanCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Tart Base1 sheet Puff Pastry Keep chilled for best texture.For the Filling1 cup Pumpkin Puree Using fresh pumpkin enhances flavor.1 cup Cremini Mushrooms Sauté to bring out sweetness.1 tablespoon Fresh Sage Dried sage can be used but loses some flavor.1 cup Ricotta Cheese Achieves a creamy filling.1/2 cup Parmesan Cheese Can be substituted with a dairy-free alternative.1 medium Onion Finely chop for even distribution.2 cloves Garlic Use fresh cloves for the best taste.2 large Eggs Binds the filling together.2 tablespoons Olive Oil Necessary for sautéing.to taste Salt Essential seasoning.to taste Pepper Essential seasoning.For Garnishing1/4 cup Pumpkin Seeds Add on top for crunch. Equipment tart pan Method Step-by-Step InstructionsPreheat your oven to 400°F (200°C). Gather your ingredients and prepare your tart pan.Roll out your chilled puff pastry on a lightly floured surface. Press it into the edges of the tart pan and trim excess. Prick the bottom with a fork.Heat olive oil in a skillet over medium heat. Add finely chopped onions and minced garlic; cook until translucent, about 3-4 minutes. Add the cremini mushrooms and sauté until browned, about 5-7 minutes.In a large bowl, combine pumpkin puree, ricotta cheese, half of the Parmesan, and eggs. Add the sautéed vegetable mixture and season generously with salt and pepper.Pour the filling into the prepared pastry shell, smoothing with a spatula. Sprinkle the remaining Parmesan on top.Place the tart in the oven and bake for 30-35 minutes until golden brown and filling is set. Keep an eye on it during the last few minutes.Allow the tart to cool for about 10 minutes before slicing. Garnish with pumpkin seeds and serve. Nutrition Serving: 1sliceCalories: 300kcalCarbohydrates: 25gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 350mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 1200IUVitamin C: 5mgCalcium: 200mgIron: 2mg NotesEnsure puff pastry is kept chilled for optimal texture. Taste the filling before pouring into pastry to adjust seasoning as needed. Tried this recipe?Let us know how it was!
