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Pumpkin Sage & Mushroom Tart

Savor the Season with Pumpkin Sage & Mushroom Tart Delights

Experience the comforting flavors of fall with this Pumpkin Sage & Mushroom Tart, a delightful vegetarian dish perfect for gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Base
  • 1 package Puff Pastry Make sure it’s chilled before using.
For the Filling
  • 1 cup Pumpkin Puree Fresh is best!
  • 8 ounces Cremini Mushrooms Sautéed to enhance flavor.
  • 2 tablespoons Fresh Sage Chopped.
  • 1 cup Ricotta Cheese
  • 1/2 cup Parmesan Cheese Grated.
  • 2 large Eggs Beaten.
For Cooking
  • 2 tablespoons Olive Oil For sautéing.
  • to taste Salt
  • to taste Pepper
For Garnish
  • 1/4 cup Pumpkin Seeds Optional for garnish.

Equipment

  • Oven
  • Skillet
  • Tart Pan
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Grease your tart pan lightly or use parchment paper.
  2. Roll out the chilled puff pastry to about ¼ inch thick and fit it into your tart pan.
  3. In a skillet, heat olive oil over medium heat and sauté onions and garlic for 2-3 minutes.
  4. Add sliced cremini mushrooms and cook for 5-7 minutes until golden brown, then stir in fresh sage.
  5. In a mixing bowl, combine pumpkin puree, ricotta cheese, Parmesan, sautéed mixture, and beaten eggs, season with salt and pepper.
  6. Spread the pumpkin filling evenly into the pre-baked pastry shell.
  7. Bake the tart for 30-35 minutes until the crust is golden and filling is set.
  8. Cool the tart for 10 minutes before serving, garnishing with pumpkin seeds if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 28gProtein: 9gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 400mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 2mgCalcium: 150mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat at 350°F for 15-20 minutes.

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