Description
Master fall flavor with our savory pumpkin sage mushroom tart recipe Easy technique yields gourmet results Perfect seasonal dish stepbystep guide included
Ingredients
Scale
- 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