Harvest Delight: Pumpkin Sage & Mushroom Tart Recipe

Introduction

This Harvest Delight Pumpkin Sage & Mushroom Tart is a perfect autumn treat that combines creamy pumpkin purée with earthy mushrooms and fragrant sage. The flaky homemade crust complements the rich filling, making it an elegant yet comforting dish ideal for seasonal gatherings or cozy dinners.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup ice-cold water
• ¼ teaspoon salt
• 2 cups pumpkin purée (canned or roasted)
• 1 ½ cups sliced cremini mushrooms
• 1 ½ teaspoons fresh sage, finely chopped
• ¼ cup heavy cream
• ½ teaspoon ground nutmeg
• ¼ teaspoon freshly ground black pepper
• Salt to taste
• 1 tablespoon olive oil (for sautéing mushrooms)

Instructions

1. Step 1: Prepare the crust by combining the flour and ¼ teaspoon salt in a large bowl. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
2. Step 2: Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
3. Step 3: While the dough chills, heat olive oil in a skillet over medium heat. Add the sliced cremini mushrooms and sauté until golden brown and moisture evaporates, about 6-8 minutes. Remove from heat and set aside.
4. Step 4: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle and transfer it to a tart pan, pressing it into the edges. Trim any excess dough.
5. Step 5: In a mixing bowl, combine the pumpkin purée, heavy cream, ground nutmeg, chopped sage, black pepper, and salt to taste. Mix well to create a smooth filling.
6. Step 6: Spread the sautéed mushrooms evenly over the tart crust, then pour the pumpkin mixture on top, smoothing it out with a spatula.
7. Step 7: Bake the tart in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
8. Step 8: Remove from the oven and allow to cool slightly before slicing and serving. Enjoy warm or at room temperature.

Tips & Variations

• Use roasted pumpkin purée for a richer flavor and deeper color.
• Swap cremini mushrooms with shiitake or button mushrooms for different textures.
• Add a sprinkle of grated Parmesan cheese on top before baking for extra savory notes.
• For a vegan version, substitute butter with vegan margarine and heavy cream with coconut cream.

Storage

Store leftover tart covered in the refrigerator for up to 3 days. Reheat slices gently in a low-temperature oven or microwave until warmed through to maintain the crust’s crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin purée for this tart?

Yes, canned pumpkin purée works perfectly and is convenient. Just make sure it’s plain pumpkin purée and not pumpkin pie filling, which contains added sugar and spices.

How do I prevent the crust from getting soggy?

Blind baking the crust for 10 minutes before adding the filling helps prevent sogginess. Also, make sure to drain mushrooms well after sautéing to reduce excess moisture in the tart.

Harvest Delight: Pumpkin Sage & Mushroom Tart Recipe

Print Recipe

★★★★★

4.8 from 84 reviews

This Harvest Delight Pumpkin Sage & Mushroom Tart features a flaky homemade crust filled with creamy pumpkin purée, sautéed cremini mushrooms, and fragrant fresh sage. Enhanced with nutmeg and black pepper, this savory tart makes a perfect cozy autumn meal or appetizer that highlights seasonal flavors.

• Author: Isla
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Savory Tart
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust

• 1 ½ cups all‑purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup ice‑cold water
• ¼ teaspoon salt

For the Filling

• 2 cups pumpkin purée (canned or roasted)
• 1 ½ cups sliced cremini mushrooms
• 1 ½ teaspoons fresh sage, finely chopped
• ¼ cup heavy cream
• ½ teaspoon ground nutmeg
• ¼ teaspoon freshly ground black pepper
• Salt to taste
• 1 tablespoon olive oil (for sautéing mushrooms)

Instructions

1. Prepare the Crust: In a large bowl, combine the all-purpose flour and salt. Add the cold, cubed unsalted butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
2. Add Ice-Cold Water: Gradually add the ice-cold water, mixing gently just until the dough comes together. Avoid overworking the dough to keep it tender.
3. Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to help it firm up.
4. Sauté Mushrooms: Heat the olive oil in a skillet over medium heat. Add the sliced cremini mushrooms and sauté until they release their moisture and become golden brown, about 5-7 minutes. Remove from heat and let cool slightly.
5. Mix the Filling: In a bowl, combine the pumpkin purée, sautéed mushrooms, chopped fresh sage, heavy cream, ground nutmeg, freshly ground black pepper, and salt to taste. Stir gently until well combined.
6. Roll Out the Dough: Remove the chilled dough from the refrigerator. On a lightly floured surface, roll it out into a circle large enough to fit your tart pan or desired shape.
7. Assemble the Tart: Transfer the rolled-out dough to your tart pan. Press it gently into the pan and trim any excess dough from the edges. Pour the pumpkin and mushroom filling evenly into the crust.
8. Bake the Tart: Preheat your oven to 375°F (190°C). Bake the tart for about 40-45 minutes, or until the crust is golden and the filling is set and slightly puffed.
9. Cool and Serve: Allow the tart to cool for 10-15 minutes before slicing. Serve warm or at room temperature for best flavor.

Notes

• For a richer crust, you can substitute some of the butter with cold shortening.
• If fresh sage isn’t available, use 1 teaspoon dried sage as a substitute.
• You can make the crust a day ahead and keep it refrigerated.
• To make a vegetarian version, ensure the heavy cream is plant-based or substitute with coconut cream.
• Leftover tart keeps well refrigerated for up to 3 days and can be reheated in the oven for crispness.

Keywords: Pumpkin tart, mushroom tart, autumn recipe, savory tart, seasonal vegetables, homemade crust, pumpkin purée, mushroom filling, sage, fall flavors