Butternut Squash & Mushroom Puff Pastry Tart
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory tart made with store-bought or homemade puff pastry topped with roasted butternut squash, mushrooms, and herbs, finished with parmesan. Elegant and satisfying for entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 lb homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) water or milk
- 1 Tablespoon (15ml) olive oil
- 2 cups (about 270g) peeled & sliced butternut squash (1/4 inch slices)
- 1 and 1/4 cups (150g) sliced or roughly chopped mushrooms
- 1/2 cup sliced onion (1/2 of a medium onion)
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- pinch freshly ground black pepper, plus more for garnish
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
- pinch ground nutmeg
- 1 cup (120g) shredded parmesan cheese
- optional for garnish: flaky sea salt, pepper, more cheese, more fresh thyme & rosemary
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 38m
- Sodium
- 319mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 165mg
- Calcium
- 139mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 319MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.