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In the realm of seasonal cooking, few ingredients spark joy and creativity quite like pumpkin. This Pumpkin Sage & Mushroom Tart combines the rich, earthy flavors of pumpkin and mushrooms with the aromatic essence of sage, creating a delightful dish that is perfect for any occasion. Whether you are hosting a fall gathering or simply looking to indulge in a comforting meal, this tart is not only visually stunning but also packed with flavor. With its flaky crust and luscious filling, it represents the best of autumnal cuisine, inviting you to savor every bite.

Pumpkin Sage & Mushroom Tart

Delight in the flavors of fall with this Pumpkin Sage & Mushroom Tart, a perfect blend of creamy pumpkin, earthy mushrooms, and aromatic sage. This tart features a flaky, buttery crust that cradles a savory filling, making it an ideal centerpiece for gatherings or a cozy dinner. Explore the step-by-step process to create this visually stunning and delicious dish that embodies the essence of autumn. Elevate your seasonal cooking with this comforting recipe that celebrates the richness of pumpkin.
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Ingredients
  

For the crust:

1 ½ cups all-purpose flour

½ cup unsalted butter, cold and cubed

¼ teaspoon salt

3–4 tablespoons ice water

For the filling:

2 cups pumpkin puree (canned or fresh)

1 cup mixed mushrooms (shiitake, cremini, button), finely chopped

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon fresh sage, chopped (or ½ teaspoon dried)

½ teaspoon nutmeg

½ teaspoon cinnamon

2 large eggs

½ cup heavy cream

Salt and pepper to taste

¼ cup grated Parmesan cheese (optional)

For the garnish:

Fresh sage leaves

Drizzle of olive oil

Instructions
 

Prepare the crust: In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and, using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Shape it into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

    Sauté the filling: In a large skillet over medium heat, add a drizzle of olive oil. Sauté the onion and garlic until softened, about 3-4 minutes. Add the chopped mushrooms and sage, cooking for another 5-7 minutes until the mushrooms are well-cooked and any moisture has evaporated. Season with salt, pepper, nutmeg, and cinnamon. Remove from heat and let it cool slightly.

      Preheat the oven: Preheat your oven to 375°F (190°C).

        Mix the filling: In a large bowl, combine the pumpkin puree, cooked mushroom mixture, eggs, cream, and grated Parmesan (if using). Mix until well combined and creamy.

          Roll out the crust: On a lightly floured surface, roll out the chilled dough into a circle about 1/8 inch thick. Carefully transfer the dough to a tart pan (9 inches) and gently press it into the sides. Trim any excess dough hanging over the edges.

            Assemble the tart: Pour the pumpkin and mushroom filling into the prepared crust, spreading it out evenly.

              Bake: Place the tart in the preheated oven and bake for 35-40 minutes, or until the filling is set and the crust is golden brown.

                Garnish and serve: Allow the tart to cool slightly before slicing. Garnish with fresh sage leaves and a drizzle of olive oil. Serve warm or at room temperature.

                  Prep Time, Total Time, Servings: 30 mins | 1 hour 10 mins | 8 servings