Description
This pumpkin sage and mushroom tart combines earthy flavors and seasonal ingredients to create a gourmet dish perfect for cozy gatherings.
Ingredients
Scale
- 1 pie crust (homemade or store-bought)
- 1 cup pumpkin puree
- 8 oz assorted mushrooms (cremini, shiitake, or portobello)
- 5–6 fresh sage leaves
- ½ cup heavy cream
- 2 large eggs
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out your pie crust and press it into a 9-inch pie or tart pan. Trim edges and poke holes in the bottom.
- Pre-bake the crust for 10-12 minutes until lightly browned, then let it cool.
- Sauté chopped mushrooms in butter or olive oil over medium heat until golden brown (5-7 minutes). Add chopped sage and cook for an additional minute.
- In a bowl, whisk together pumpkin puree, heavy cream, and eggs. Stir in sautéed mushrooms, Parmesan, salt, and pepper.
- Pour the filling into the pre-baked crust, spreading it evenly.
- Bake for 25-30 minutes until the filling is set and slightly puffed.
- Allow the tart to cool for at least 10 minutes before slicing.
Notes
Consider using alternatives like coconut cream for a dairy-free version and nutritional yeast for a vegan option.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 90mg
