Description
A heartwarming tart featuring roasted pumpkin, earthy mushrooms, and aromatic sage, wrapped in a buttery crust. Perfect for fall gatherings.
Ingredients
Scale
- 1 pie crust
- 2 cups roasted pumpkin or butternut squash puree
- 1 cup cremini or shiitake mushrooms, diced
- 1 tablespoon olive oil
- 2 tablespoons fresh sage, chopped
- 2 large eggs
- 1/2 cup cream
- Salt and pepper to taste
- Pinch of nutmeg
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out your pie crust and fit it into a 9-inch tart pan. Prick the bottom with a fork to prevent puffing. Blind bake for 15 minutes until lightly golden, then set aside.
- In a skillet over medium heat, add olive oil. Once hot, add diced mushrooms and cook until they release their juices and begin to brown, about 5-7 minutes.
- Add chopped fresh sage and cook for another minute until aromatic.
- In a bowl, combine roasted pumpkin puree with sautéed mushrooms. Season with salt, pepper, and a pinch of nutmeg.
- In another bowl, whisk together eggs and cream. Combine this mixture with the pumpkin-mushroom blend until smooth.
- Pour the filling into the pre-baked crust, spreading it evenly. Bake for 30-35 minutes until the filling is set and the top is golden.
- Let the tart cool slightly before slicing.
Notes
For extra flavor, consider topping the tart with feta or goat cheese during the last 5 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 75mg
Keywords: pumpkin tart, savory tart, fall recipe, vegetarian recipe, family favorite