Harvest Delight: Pumpkin Sage & Mushroom Tart Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
