Description

This Butternut Squash & Mushroom Tart is a delicious and visually stunning savory tart featuring roasted butternut squash, sautéed mushrooms, onions, and garlic layered over flaky puff pastry and topped with creamy goat cheese or feta. Perfect as a hearty appetizer or light main dish, this recipe combines deep autumnal flavors with a crisp, golden crust for a perfect balance of textures and taste.

Ingredients

Scale

Vegetables

1 medium butternut squash, peeled and cubed (about 3 cups)
8 oz cremini or button mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp fresh thyme leaves

Dairy

4 oz goat cheese or feta, crumbled

Others

1 sheet puff pastry, thawed
2 tbsp olive oil, divided
Salt, to taste
Ground black pepper, to taste

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Instructions

Preheat and roast squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through until tender and slightly caramelized.
Sauté vegetables: While the squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until translucent and fragrant. Add the sliced mushrooms and fresh thyme leaves; cook until the mushrooms release their moisture and brown nicely. Season with salt and pepper to taste.
Prepare the puff pastry: Roll out the puff pastry sheet on a parchment-lined baking tray. Using a knife, gently score a border about one inch from the edges without cutting all the way through to help the crust puff up during baking.
Assemble the tart: Evenly distribute the roasted butternut squash over the puff pastry. Layer the sautéed mushroom mixture on top, then crumble the goat cheese or feta over the filling for creamy bursts of flavor.
Bake the tart: Place the tart in the oven at 400°F for 20-25 minutes or until the puff pastry is golden and crisp. Let the tart cool for a few minutes before slicing to allow the filling to set.

Notes

You can substitute the goat cheese with feta or ricotta if preferred.
Make sure the puff pastry is thawed but still cold before rolling it out to prevent sticking or tearing.
For added flavor, sprinkle some chili flakes or nutmeg into the mushroom sauté.
The tart is best served warm but can be enjoyed at room temperature.
Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in the oven for a crisp crust.