Delightful Pumpkin Sage & Mushroom Tart Recipe for Fall

The aroma of roasted pumpkin wafts through the air, mingling with the earthy scent of sautéed mushrooms and the nostalgic touch of sage. As you take that first bite of Pumpkin Sage & Mushroom Tart, the flaky crust crumbles beneath your fork, revealing a savory filling that dances on your taste buds. It’s a dish that sings autumnal melodies and whispers comfort to the soul.

I still remember the first time I made this tart for a family gathering. With laughter echoing around the kitchen and my mom eyeing the oven like it was a long-lost friend, we couldn’t wait to dig in. It’s perfect for cozy fall evenings or festive gatherings where flavor takes center stage, promising an unforgettable culinary experience.

Creating this tart has brought smiles to my family’s faces more times than I can count.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin Puree: Use canned pumpkin puree for convenience, or roast fresh sugar pumpkins for a homemade touch.

• Fresh Sage: Opt for vibrant green leaves; they add a distinct earthy flavor that complements pumpkin perfectly.

• Mushrooms: Choose cremini or shiitake mushrooms for their rich taste; avoid overly wet ones for better texture.

• Heavy Cream: Provides creamy richness; make sure it’s fresh for optimal flavor.

• Eggs: They bind everything together; use large eggs at room temperature for best results.

• Pie Crust: You can use store-bought or make your own; just ensure it’s chilled before baking.

• Cheese (Gruyère or Feta): Adds depth and creaminess; choose high-quality cheese for enhanced flavor.

• Salt and Pepper: Essential seasoning; adjust according to taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Pumpkin Sage & Mushroom Tart

Prepare the Pie Crust: Preheat your oven to 375°F (190°C). Roll out your chilled pie crust into a tart pan, pressing it gently against the sides and bottom. Trim any excess dough hanging over the edges.

Sauté the Mushrooms and Sage: In a skillet over medium heat, melt some butter. Add diced mushrooms and chopped sage leaves, cooking until mushrooms are golden brown and fragrant, about 5-7 minutes.

Mix the Filling Ingredients: In a bowl, whisk together pumpkin puree, heavy cream, eggs, salt, and pepper until smooth. Fold in sautéed mushrooms and sage mixture along with shredded cheese of choice.

Assemble the Tart: Pour the filling into your prepared pie crust. Spread it evenly with a spatula ensuring every corner is filled with that delicious mixture.

Bake Until Set: Place the tart in your preheated oven and bake for 35-40 minutes until the filling is set and lightly golden on top. You’ll know it’s ready when it no longer jiggles in the center.

Cool Slightly Before Serving: Allow the tart to cool for about 10 minutes before slicing into wedges. This helps everything hold together better while serving.

Enjoy each slice warm or at room temperature! This Pumpkin Sage & Mushroom Tart is sure to impress friends and family alike while adding warmth to any gathering.

Perfecting the Cooking Process

Start by roasting the pumpkin and mushrooms while you prepare the tart crust. This timing ensures everything comes together harmoniously.

Add Your Touch

Feel free to swap sage with thyme or add a sprinkle of nutmeg for an extra flavor kick. Experimentation is where the magic happens!

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to keep that crispy crust.

The first time I made this tart, my friends declared it “life-changing.” They gobbled it up faster than I could slice it!

FAQ

Can I use frozen pumpkin for this recipe?

Using fresh pumpkin makes a difference, but frozen works if you’re short on time.

What can I substitute for sage?

Thyme or rosemary can both make delicious alternatives to sage in this tart.

How do I know when the tart is done?

The crust should be golden brown, and filling should be set but slightly wobbly in the center.

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Pumpkin Sage & Mushroom Tart

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Pumpkin Sage & Mushroom Tart is a delightful autumn dish that combines the warm flavors of roasted pumpkin, earthy mushrooms, and fragrant sage, all encased in a flaky crust. Perfect for cozy gatherings or special occasions, this tart is not only visually stunning but also incredibly easy to make. Each bite offers a comforting experience that captures the essence of fall, making it a must-try recipe for any food lover.

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: Serves 8
• Category: Main
• Method: Baking
• Cuisine: Autumn

Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree
• 1 cup heavy cream
• 3 large eggs
• 1 cup diced mushrooms (cremini or shiitake)
• 2 tablespoons fresh sage, chopped
• 1 pre-made pie crust (9-inch)
• 1 cup cheese (Gruyère or feta), shredded
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Roll out the chilled pie crust into a tart pan and trim excess.
2. In a skillet over medium heat, melt butter and sauté diced mushrooms and sage until golden brown (about 5–7 minutes).
3. In a bowl, whisk together pumpkin puree, heavy cream, eggs, salt, and pepper until smooth. Fold in sautéed mixture and shredded cheese.
4. Pour filling into the prepared crust and spread evenly.
5. Bake for 35–40 minutes until the tart is set and lightly golden on top.
6. Allow to cool for 10 minutes before slicing. Serve warm or at room temperature.

Nutrition

• Serving Size: 1 slice (120g)
• Calories: 256
• Sugar: 3g
• Sodium: 320mg
• Fat: 17g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 75mg

Keywords: For added flavor, consider substituting sage with thyme or adding nutmeg. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat in the oven for best results.