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Pumpkin Tart with Mushrooms

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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.

Ingredients

  1. 1 pie crust (store-bought or homemade)
  2. 1 small pumpkin (or 1 ½ cups canned pumpkin puree)
  3. 2 cups fresh mushrooms (cremini, shiitake, or button mushrooms), sliced
  4. 1 small onion, finely chopped
  5. 2 cloves garlic, minced
  6. 2 tablespoons olive oil
  7. 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  8. 1 teaspoon ground nutmeg
  9. Salt and pepper to taste
  10. ½ cup heavy cream or coconut cream for a dairy-free option
  11. 1 large egg (for binding)
  12. 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).

  1. 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.
  2. In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until softened, about 5 minutes.
  3. Add the sliced mushrooms and cook until golden brown, about 8–10 minutes. Season with salt, pepper, and thyme. Set aside to cool.
  4. In a bowl, combine pumpkin puree, heavy cream (or coconut cream), egg, nutmeg, and salt and pepper. Whisk until smooth.
  5. Stir in the sautéed mushroom mixture. Add Parmesan cheese if using.
  6. Pour the pumpkin and mushroom mixture into the pre-baked tart crust. Smooth the top.
  7. Bake for 30–35 minutes or until the filling is set and slightly golden on top.
  8. 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

Find it online: https://thefamilycooking.com/pumpkin-tart-with-mushrooms/