Description
A flaky puff pastry tart topped with roasted butternut squash, savory mushrooms, and caramelized onions, baked until golden and comforting.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 2 cups mushrooms, sliced
- 1 sheet puff pastry, thawed
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large egg, beaten
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the butternut squash with 1 tablespoon olive oil, salt, and pepper.
- Spread the squash on the baking sheet and roast for 20 minutes until just tender.
- Heat the remaining olive oil in a skillet and sauté the onion, mushrooms, garlic, and thyme until soft and fragrant.
- Roll out the puff pastry on the prepared baking sheet.
- Evenly spread the cooked vegetables over the pastry, leaving a border.
- Fold the edges of the pastry inward and brush with beaten egg.
- Bake for 25 minutes until the pastry is golden and crisp.
- Let cool slightly before slicing and serving.
Notes
- Let the vegetables cool slightly before assembling to prevent soggy pastry.
- Rotate the pan halfway through baking for even browning.
- Serve warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 35 mg
Keywords: savory tart, puff pastry tart, squash tart, mushroom tart, vegetarian dinner