Butternut Squash & Mushroom Tart
Ingredients
Dough
-
1
lb
homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
-
1
large
egg (beaten with 1 Tablespoon water or milk for egg wash)
Topping
-
1
Tablespoon
olive oil
-
2
cups
peeled & sliced butternut squash (1/4 inch slices)
-
1¼
cups
sliced or roughly chopped mushrooms
-
½
cup
sliced onion (1/2 of a medium onion)
-
3
cloves
garlic (minced)
-
¼
teaspoon
salt
-
1
pinch
freshly ground black pepper
-
2
teaspoons
fresh thyme leaves (or 1 teaspoon dried)
-
2
teaspoons
chopped fresh rosemary (or 1 teaspoon dried)
-
1
pinch
ground nutmeg
-
1
cup
shredded parmesan cheese
-
optional
flaky sea salt, pepper, more cheese, more fresh thyme & rosemary
Instructions
- Prepare the dough and keep it in the refrigerator until needed.
- Cook the butternut squash in a skillet with olive oil for 5 minutes, then add mushrooms, onion, garlic, salt, pepper, thyme, rosemary, and nutmeg. Cook until vegetables are soft.
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Roll out the pastry dough into a 10x16-inch rectangle and transfer it to the lined baking sheet. Crimp the edges.
- Brush the dough with egg wash, poke holes in it, sprinkle with cheese, and add the vegetable topping in a single layer.
- Bake for 30 minutes, then add more cheese and bake for an additional 5-8 minutes until golden brown.
- Garnish if desired and serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
300mg
Cholesterol
70mg
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