There’s a moment every autumn when the air turns crisp and the leaves put on their fiery show that I feel a pull to the kitchen. It’s a calling to create something that truly captures the season—something comforting, a little bit elegant, and filled with the warm, earthy flavors we all crave. This Savory Pumpkin Sage & Mushroom Tart is exactly that dish. It’s the culinary equivalent of your favorite cozy sweater, and it’s about to become the star of your fall table.
Whether you’re hosting a Friendsgiving, need an impressive but surprisingly simple weeknight dinner, or just want to make an ordinary Tuesday feel special, this tart delivers. The combination of creamy pumpkin, savory mushrooms, and fragrant sage is a classic for a reason—it just works. And the best part? It looks like you spent hours in the kitchen, but the secret is that it’s wonderfully straightforward to make.
Table of Contents
Table of Contents
Why You’ll Love This Savory Pumpkin Sage Mushroom Tart
This isn’t just another pumpkin recipe. It’s a celebration of flavor and ease, designed for real life.
- Elegant yet Easy: It has serious “wow” factor but comes together without any fussy techniques. Perfect for when you want to impress without the stress.
- Packed with Fall Flavors: We’re using real pumpkin puree, not pie filling, for a genuinely savory and delicious filling that sings with autumnal goodness.
- Great for Making Ahead: You can prepare components in advance, making it a lifesaver for busy holidays or dinner parties.
- Incredibly Versatile: Serve it as a stunning main course for a vegetarian meal or slice it into smaller pieces for a fabulous appetizer.
Pumpkin Sage Mushroom
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
Description
Master fall flavor with our savory pumpkin sage mushroom tart recipe Easy technique yields gourmet results Perfect seasonal dish stepbystep guide included
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/4 teaspoon salt
- 3–4 tablespoons ice water
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup pure pumpkin puree
- 1/2 cup whole milk ricotta cheese
- 1 large egg
- 1 tablespoon fresh sage, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup shredded Gruyère cheese
Instructions
- In a food processor, pulse flour and salt. Add cold, cubed butter and pulse until mixture resembles coarse crumbs. Drizzle in ice water until dough clumps together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- Heat olive oil in a skillet. Cook mushrooms and onion until browned, about 8-10 minutes. Add garlic and cook for 1 minute. In a bowl, whisk pumpkin puree, ricotta, egg, sage, salt, pepper, and nutmeg until smooth. Stir in the mushroom mixture and Gruyère cheese.
- Preheat oven to 375°F (190°C). Roll out chilled dough and press into a 9-inch tart pan. Pour filling into the crust and spread evenly. Bake for 30-35 minutes until the crust is golden and filling is set. Let cool for 10 minutes before slicing.
Notes
An elegant and comforting Savory Pumpkin Sage & Mushroom Tart, featuring a flaky crust, creamy pumpkin filling, and earthy mushrooms. Perfect for fall dinners or holidays.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 320 calories
- Sugar: 4 grams
- Fat: 21 grams
- Carbohydrates: 24 grams
- Fiber: 3 grams
- Protein: 11 grams
Gathering Your Ingredients
Here’s what you’ll need to create this beautiful tart. The simplicity of the ingredient list is part of its magic
For the Tart Crust
- 1 ¼ cups all-purpose flour
- ½ cup (1 stick) cold unsalted butter, cubed
- ¼ teaspoon salt
- 3-4 tablespoons ice water
For the Filling
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup pure pumpkin puree
- ½ cup whole milk ricotta cheese
- 1 large egg
- 1 tablespoon fresh sage, finely chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ½ cup shredded Gruyère cheese (optional, for extra richness)
Essential Equipment
- A 9-inch tart pan with a removable bottom
- Food processor (or a pastry cutter and some elbow grease)
- Mixing bowls
- Skillet
- Rolling pin
How to Make Your Savory Pumpkin Tart: A Step-by-Step Guide
Don’t let the fancy look fool you—this process is a breeze. Let’s walk through it together.
Step 1: Make the Crust
In your food processor, pulse the flour and salt a few times to combine. Add the cold, cubed butter and pulse until the mixture looks like coarse crumbs with a few pea-sized bits of butter remaining. This is key for a flaky crust! While pulsing, slowly drizzle in the ice water, one tablespoon at a time, until the dough just begins to clump together. Turn the dough out onto a piece of plastic wrap, shape it into a disc, and refrigerate for at least 30 minutes.
Step 2: Prepare the Filling
While the chills, heat olive oil in a skillet over medium heat. Add the mushrooms and onion and cook until the mushrooms have released their liquid and are starting to brown, about 8-10 minutes. Stir in the garlic and cook for one more minute until fragrant. Set this mixture aside to cool slightly.
In a medium bowl, whisk together the pumpkin puree, ricotta, egg, sage, salt, pepper, and nutmeg until smooth. Stir in the mushroom-onion mixture and the shredded Gruyère, if using.
Step 3: Assemble and Bake
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out your chilled dough into a circle large enough to fit your tart pan. Gently press the dough into the pan, trimming off any excess. Pour the pumpkin and mushroom filling into the crust and spread it into an even layer.
Bake for 30-35 minutes, or until the crust is golden and the filling is set. Let the tart cool in the pan for about 10 minutes before carefully removing the outer ring. Slice and serve warm.
Tips for Tart Perfection
A few little secrets from my kitchen to yours to make sure your tart turns out perfectly every time.
- Keep Everything Cold: For the flakiest crust, make sure your butter and water are very cold. I sometimes even pop my measuring cup of flour into the freezer for 10 minutes before I start.
- Don’t Skip the Chill: Resting the dough in the fridge is non-negotiable. It prevents the crust from shrinking too much during baking.
- Blind Bake for Extra Crispness: If you’re worried about a soggy bottom, you can blind bake the crust. Just prick the chilled crust with a fork, line it with parchment paper and pie weights (or dried beans), and bake at 375°F for 15 minutes before adding the filling.
- Herb Swaps: Not a sage person? Fresh thyme works beautifully here too.
What to Serve With Your Tart
This tart is a fantastic centerpiece. For a light meal, a simple arugula salad with a lemon vinaigrette is the perfect fresh contrast. If you’re serving it for a holiday meal, it pairs wonderfully with maple roasted Brussels sprouts or a classic green bean casserole. It’s also fabulous with a dollop of garlicky herb yogurt on the side.
Frequently Asked Questions
Can I use store-bought crust?
Absolutely! While I love a homemade crust, a good-quality store-bought pie crust or even a puff pastry sheet can be a fantastic time-saver. Just make sure to follow the package directions for par-baking if needed.
How should I store leftovers?
Store any leftover tart in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 350°F oven or toaster oven to keep the crust crisp. I don’t recommend reheating in the microwave, as the crust will get soft.
Can I make this tart ahead of time?
Yes, this is a great make-ahead dish! You can prepare the dough and the filling (keep them separate) up to two days in advance. Store the dough disc wrapped in plastic in the fridge, and the filling in a separate container. Assemble and bake on the day you want to serve it for the best texture.
Is there a substitute for ricotta?
If you’re not a fan of ricotta, you can use an equal amount of goat cheese for a tangier flavor, or even full-fat cottage cheese that you’ve blitzed in the food processor until smooth.
This Savory Pumpkin Sage & Mushroom Tart is more than just a recipe; it’s an invitation to slow down and savor the best flavors of the season. It’s the kind of dish that fills your home with an incredible aroma and brings everyone to the table with eager anticipation. I hope it brings as much joy to your kitchen as it does to mine. Happy baking!