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Butternut Squash and Mushroom Puff Pastry Tart

Butternut Squash and Mushroom Puff Pastry Tart
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This Butternut Squash and Mushroom Puff Pastry Tart is a simple yet elegant dish combining the natural sweetness of roasted butternut squash with earthy mushrooms on a crispy, flaky puff pastry base. Perfect for any meal or snack, it offers vibrant flavors and textures with minimal preparation.

Ingredients

Scale

Base Ingredients

  • 1 sheet frozen puff pastry (thawed)

Vegetables

  • 2 cups butternut squash, peeled and cubed
  • 1 ½ cups mixed mushrooms (cremini and shiitake), sliced
  • 2 tbsp olive oil, divided
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme leaves

Cheese & Seasoning

  • ¼ cup grated Parmesan cheese
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Butternut Squash and Mushrooms: Peel and cube the butternut squash into small, even pieces. In a skillet, heat 1 tablespoon of olive oil over medium heat, then sauté the mixed mushrooms until they release moisture and begin to brown. Add the minced garlic and fresh thyme, cooking until fragrant.
  2. Roast the Butternut Squash: Toss the cubed butternut squash with the remaining 1 tablespoon of olive oil and a pinch of salt. Spread on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20-25 minutes until tender and slightly caramelized.
  3. Prepare the Puff Pastry Base: Roll out the thawed puff pastry sheet on a parchment-lined baking tray. Score a 1-inch border around the edges, being careful not to cut through the pastry, to create a raised crust that will hold the filling.
  4. Assemble the Tart: Once the squash and mushrooms have cooled slightly, spread them evenly within the scored border on the puff pastry. Sprinkle grated Parmesan cheese over the top, then season with salt and pepper to taste.
  5. Bake to Perfection: Bake the tart in the 400°F (200°C) oven for 18-22 minutes, or until the pastry is puffed and golden brown. Let it cool slightly before slicing and serving to allow the filling to set.

Notes

  • Switch puff pastry brands wisely, as thickness varies and affects baking time.
  • Sauté mushrooms in batches if needed to avoid steaming and ensure browning.
  • Use fresh thyme or rosemary for the best flavor results.
  • Score the puff pastry carefully to maintain a crispy edge and soft center.
  • Allow the tart to rest before slicing so it holds together well.

Nutrition

Keywords: butternut squash tart, mushroom tart, puff pastry tart, vegetarian appetizer, fall recipe

Find it online: https://gourmetglazing.com/butternut-squash-and-mushroom-puff-pastry-tart/