Description
Savor the comforting blend of earthy mushrooms and fragrant sage in this delightful Pumpkin Sage & Mushroom Tart, encased in a flaky pastry crust—perfect for any gathering!
Ingredients
Scale
For the Crust:
- 1 sheet puff pastry (thawed)
For the Filling:
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 3 large eggs
- 1 cup mushrooms (cremini and shiitake, sautéed)
- 1 medium sweet onion (diced)
- 1/4 cup fresh sage (chopped)
- Salt and pepper to taste
Instructions
For the Crust:
- 1. Preheat your oven to 400°F (200°C).
- 2. Roll out the thawed puff pastry into a rectangle. Place it into a greased tart pan, trimming any excess.
For the Filling:
- 1. In a skillet over medium heat, add a splash of oil and sauté diced onion and mushrooms until tender and caramelized (about 5 minutes).
- 2. Stir in chopped fresh sage just before finishing.
- 3. In a large bowl, combine pumpkin puree, heavy cream, eggs, salt, and pepper. Mix well.
- 4. Fold in the sautéed mixture until fully incorporated.
- 5. Pour the filling into the prepared tart shell.
- 6. Bake for 30-35 minutes or until golden brown on top and set in the middle.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 110g)
- Calories: 230
- Sugar: 3g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg