Description
This cozy Pumpkin Sage and Mushroom Tart is loaded with creamy pumpkin, savory mushrooms, fresh sage, and ricotta baked into a golden, flaky crust. It’s the perfect fall-inspired dish for brunch, dinner, or your next holiday gathering.
Ingredients
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1 sheet puff pastry (thawed)
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2 cups pumpkin puree
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1 cup cremini mushrooms, sliced
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1 medium onion, finely chopped
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2 cloves garlic, minced
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2 tablespoons fresh sage, chopped (or 1 tablespoon dried)
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1 teaspoon thyme leaves
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1 cup ricotta cheese
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1 cup grated Parmesan cheese
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2 large eggs
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1 tablespoon olive oil
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Salt and pepper to taste
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Pumpkin seeds, for garnish
Instructions
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Preheat the Oven: Set oven to 400°F (200°C).
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Prepare the Puff Pastry: Roll out the pastry, fit it into a tart pan, trim edges, and prick the base with a fork.
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Sauté the Vegetables: Heat olive oil in a skillet. Cook onion and garlic until soft. Add mushrooms and cook 5–7 minutes until browned. Season with sage, thyme, salt, and pepper. Remove from heat.
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Mix the Filling: Combine pumpkin puree, ricotta, eggs, salt, pepper, and half the Parmesan. Fold in the mushroom mixture.
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Fill the Tart: Pour filling into the pastry and smooth the top. Add remaining Parmesan.
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Bake: Bake 30–35 minutes, until golden and set.
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Cool & Garnish: Rest 10 minutes. Garnish with pumpkin seeds and extra sage if desired. Serve warm or room temperature.
Notes
Use fresh sage for the best aroma and flavor.
If using homemade pumpkin puree, ensure it isn’t too watery.
For extra depth, add a pinch of nutmeg to the filling.
Leftovers keep well for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish, Brunch, Fall Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (⅛ tart)
- Calories: 287 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 65 mg