Description
This Harvest Delight Pumpkin Sage Mushroom Tart is an invitation to savor the essence of autumn. A golden, flaky crust encases a vibrant, creamy filling bursting with roasted pumpkin, sautéed mushrooms, and fresh sage. A celebration of seasonal ingredients, promising warmth and comfort in every bite.
Ingredients
Scale
- For the Flaky Tart Crust:
- 2 ½ cups (300g) all-purpose flour
- 1 tsp fine sea salt
- 1 cup (226g) unsalted butter, cold, cubed
- ½ cup (120ml) ice water
- For the Rich Pumpkin Sage Mushroom Filling:
- 2 tbsp olive oil, divided
- 1 lb (450g) mixed fresh mushrooms, sliced
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 15–20 fresh sage leaves, chopped
- 1 (15-ounce / 425g) can pumpkin puree (100% pumpkin)
- 1 cup (240ml) heavy cream
- 3 large eggs, lightly beaten
- 1 tsp freshly grated nutmeg
- ½ tsp smoked paprika
- 1 ½ tsp fine sea salt
- ½ tsp freshly ground black pepper
- 1 cup (113g) shredded Gruyere cheese, divided
- ½ cup (50g) grated Parmesan cheese
- 2 tbsp Parmesan for topping
- For Garnish (Optional):
- Fresh sage sprigs
- Toasted pumpkin seeds (pepitas)
- Balsamic glaze
Instructions
- For Crust: Whisk 2 ½ cups flour and 1 tsp salt. Cut in 1 cup cold cubed butter until pea-sized crumbs form (use food processor or pastry blender).
- Gradually add ½ cup ice water, mixing until dough just comes together. Form into a flat disc, wrap tightly, and chill for at least 30 minutes (up to 2 days).
- Roll dough into a 12-inch circle (⅛-inch thick) on a lightly floured surface. Carefully transfer to a 9-inch tart pan with removable bottom; gently press into place and trim excess dough.
- Preheat oven to 375°F (190°C). Prick the bottom of the tart shell with a fork. Line with parchment paper or foil, then fill with pie weights/dried beans. Blind bake for 15 minutes.
- Carefully remove weights and parchment/foil; continue baking for another 5-7 minutes, or until the crust is lightly golden brown and set. Remove from oven and reduce oven temperature to 350°F (175°C) for the final bake.
- For Filling: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sauté 1 lb sliced mushrooms for 5-7 minutes, stirring occasionally, until golden brown. Remove cooked mushrooms from pan and set aside.
- Add the remaining 1 tbsp olive oil to the same skillet. Reduce heat to medium. Sauté 1 diced yellow onion for 5-7 minutes until soft. Add 4 minced garlic cloves and 15-20 finely chopped fresh sage leaves; cook for another 1-2 minutes until fragrant.
- In a large mixing bowl, whisk together 1 can pumpkin puree, 1 cup heavy cream, and 3 lightly beaten eggs until smooth. Stir in 1 tsp freshly grated nutmeg, ½ tsp smoked paprika, 1 ½ tsp fine sea salt, and ½ tsp freshly ground black pepper.
- Fold the sautéed mushrooms, the cooked onion-garlic-sage mixture, and 1 cup shredded Gruyere cheese into the pumpkin-egg mixture until evenly distributed.
- Assembling & Baking: Carefully pour the prepared pumpkin-mushroom filling into your blind-baked and slightly cooled tart crust. Spread evenly.
- Sprinkle the remaining ½ cup of grated Parmesan cheese evenly over the top of the filling.
- Place the tart pan on a baking sheet and transfer to your preheated 350°F (175°C) oven. Bake for 44-55 minutes, or until the filling is set (center has only a slight jiggle) and the top is golden brown.
- Cooling: Once baked, remove the tart from the oven and let it cool on a wire rack for at least 20-30 minutes before attempting to slice. This allows the filling to fully set.
- Serving: Once cooled, carefully remove the tart from the pan. Garnish with fresh sage sprigs, toasted pumpkin seeds (pepitas), and a delicate drizzle of balsamic glaze (optional). Slice into wedges using a sharp knife.
- Slice and Enjoy: Serve the tart warm or at room temperature. It makes a fantastic main course, side dish, or sophisticated appetizer.
- Storage: Store any leftover Harvest Delight Pumpkin Sage Mushroom Tart loosely covered in the refrigerator for up to 3-4 days. Reheat individual slices gently in the oven at 300°F (150°C) until warmed through, or microwave.
Notes
- This tart is perfect for autumn gatherings.
- Feel free to vary the types of mushrooms used.
- The tart can be made a day ahead and reheated before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg