Why You’ll Love This Recipe
- A delicious balance of sweet and savory flavors, perfect for fall or holiday meals
- A unique twist on a traditional pumpkin dish by adding mushrooms for depth of flavor
- Easy to prepare with simple ingredients
- The flaky crust adds a satisfying crunch to the creamy filling
- Great as an appetizer, brunch dish, or light main course for a vegetarian meal
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pie crust (store-bought or homemade)
- 1 small pumpkin (or 1 ½ cups canned pumpkin puree)
- 2 cups fresh mushrooms (cremini, shiitake, or button mushrooms), sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- ½ cup heavy cream or coconut cream for a dairy-free option
- 1 large egg (for binding)
- 1/4 cup grated Parmesan cheese (optional, or use vegan cheese for a dairy-free version)
Directions
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust and fit it into a tart pan. Trim any excess dough and prick the bottom with a fork. Bake the crust for about 10-12 minutes until it is lightly golden. Remove from the oven and set aside.
- While the crust is baking, heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 8–10 minutes. Season with salt, pepper, and thyme. Set aside to cool.
- In a mixing bowl, combine the pumpkin puree, heavy cream (or coconut cream), egg, nutmeg, and a pinch of salt and pepper. Whisk until smooth.
- Stir in the sautéed mushrooms and onion mixture into the pumpkin filling. Add grated Parmesan cheese if desired.
- Pour the pumpkin and mushroom mixture into the pre-baked tart crust and smooth out the top.
- Bake the tart for 30-35 minutes or until the filling is set and slightly golden on top.
- Allow the tart to cool slightly before slicing. Serve warm or at room temperature, garnished with fresh thyme if desired.
Servings and timing
- Serves 6-8 people
- Prep time: 20 minutes
- Bake time: 40–45 minutes
Variations
- Cheese options: Swap Parmesan for goat cheese, feta, or a vegan cheese option to change the flavor profile.
- Herbs: Try adding fresh sage, rosemary, or marjoram for a more aromatic, herbal flavor.
- Nut crust: For added texture, use a nut-based crust made from ground almonds or walnuts instead of traditional pastry dough.
- Add protein: Include cooked quinoa, lentils, or tofu for a more hearty, protein-packed version.
- Spicy kick: Add a pinch of cayenne pepper or a few dashes of hot sauce for some heat to balance the sweetness of the pumpkin.
Storage/reheating
- Store leftovers in the refrigerator, covered, for up to 3 days.
- To reheat, warm the tart in the oven at 350°F for 10 minutes until heated through.
- The tart can also be eaten cold or at room temperature if preferred.
- Freezing the tart is not recommended, as the filling may become too watery upon thawing.
FAQs
Can I use canned pumpkin instead of fresh pumpkin?
Yes, canned pumpkin puree works perfectly in this recipe. Make sure to use plain pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
Can I make this recipe vegan?
Yes, to make this tart vegan, use a dairy-free crust, coconut cream instead of heavy cream, and skip the egg or use a flax egg. Also, replace Parmesan with vegan cheese.
What types of mushrooms are best for this tart?
Cremini mushrooms are a great choice for their earthy flavor, but you can also use shiitake, button, or portobello mushrooms depending on your preference. A combination of different mushrooms adds more depth.
Can I prepare the tart in advance?
Yes, you can make the tart a day ahead. Just store it in the refrigerator and reheat before serving. It can also be served cold or at room temperature if preferred.
How do I prevent the crust from becoming soggy?
To prevent the crust from getting soggy, bake it slightly before adding the filling. You can also brush the crust with a thin layer of beaten egg before filling it, which will create a barrier between the crust and the pumpkin mixture.
Can I use a different crust?
Yes, you can use a gluten-free pie crust, phyllo dough, or even a hash brown crust for a fun twist.
Can I use roasted pumpkin instead of pumpkin puree?
Yes, you can roast pumpkin at home and blend it into a smooth puree. Just ensure the pumpkin is soft and fully cooked before blending.
How can I add a little sweetness to this tart?
If you like your savory dishes a bit sweet, you can add a tablespoon of maple syrup or honey to the pumpkin mixture. Alternatively, sprinkle a little sugar on top before baking for a subtle caramelized sweetness.
Can I add other vegetables to the filling?
Yes! You can add spinach, leeks, or roasted bell peppers for more flavor and texture. Just sauté them first to remove excess moisture before mixing them into the pumpkin filling.
How do I know when the tart is done?
The tart is done when the filling is set and slightly puffed up in the center. You can insert a toothpick into the center to check if it comes out clean, or give the tart a gentle shake—if the filling doesn’t jiggle, it’s ready.
Conclusion
Pumpkin Tart with Mushrooms is a comforting, savory dish that perfectly combines the rich, creamy sweetness of pumpkin with the earthy flavors of mushrooms. This tart is versatile, easy to make, and perfect for any occasion. Whether you’re looking for a new dish for the holidays or just want to enjoy the flavors of fall, this savory tart will be sure to impress your guests.
PrintPumpkin Tart with Mushrooms
Pumpkin Tart with Mushrooms is a savory dish combining roasted pumpkin and earthy mushrooms in a buttery, flaky tart crust. It’s perfect for fall, offering a unique vegetarian option with a rich, creamy filling.
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Total Time: 60–65 minutes
- Yield: Serves 6-8 people
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
- 1 pie crust (store-bought or homemade)
- 1 small pumpkin (or 1 ½ cups canned pumpkin puree)
- 2 cups fresh mushrooms (cremini, shiitake, or button mushrooms), sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- ½ cup heavy cream or coconut cream for a dairy-free option
- 1 large egg (for binding)
- 1/4 cup grated Parmesan cheese (optional, or use vegan cheese for a dairy-free version)
Instructions
Preheat the oven to 375°F (190°C).
- Roll out the pie crust and fit it into a tart pan. Trim any excess dough and prick the bottom with a fork. Bake the crust for about 10-12 minutes until lightly golden. Remove from the oven and set aside.
- In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the sliced mushrooms and cook until golden brown, about 8–10 minutes. Season with salt, pepper, and thyme. Set aside to cool.
- In a bowl, combine pumpkin puree, heavy cream (or coconut cream), egg, nutmeg, and salt and pepper. Whisk until smooth.
- Stir in the sautéed mushroom mixture. Add Parmesan cheese if using.
- Pour the pumpkin and mushroom mixture into the pre-baked tart crust. Smooth the top.
- Bake for 30–35 minutes or until the filling is set and slightly golden on top.
- Cool slightly before slicing. Serve warm or at room temperature, garnished with fresh thyme if desired.
Notes
- Use different mushrooms, such as shiitake, cremini, or button, for varying flavors.
- For a vegan version, replace heavy cream with coconut cream, egg with a flax egg, and skip the Parmesan or use vegan cheese.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze the tart after baking for up to 2 months and reheat in the oven.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
