Pumpkin Sage & Mushroom Tart
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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Autumn
Ingredients
Scale
- 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
- Preheat oven to 375°F (190°C). Roll out the chilled pie crust into a tart pan and trim excess.
- In a skillet over medium heat, melt butter and sauté diced mushrooms and sage until golden brown (about 5–7 minutes).
- In a bowl, whisk together pumpkin puree, heavy cream, eggs, salt, and pepper until smooth. Fold in sautéed mixture and shredded cheese.
- Pour filling into the prepared crust and spread evenly.
- Bake for 35–40 minutes until the tart is set and lightly golden on top.
- 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.