Description
A savory tart filled with pumpkin puree, mushrooms, and fresh sage, perfect for any occasion.
Ingredients
Scale
- 1 sheet of puff pastry (thawed)
- 2 cups pumpkin puree (canned or homemade)
- 1 cup cremini mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
- 1 teaspoon thyme leaves
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1 tablespoon olive oil
- Salt and pepper to taste
- Pumpkin seeds (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface to fit your tart pan, press into the corners and prick the bottom with a fork.
- In a skillet, heat the olive oil and sauté onion and garlic until translucent, then add mushrooms, cooking until browned.
- Remove from heat, season with salt, pepper, thyme, and sage, and let cool slightly.
- In a bowl, mix pumpkin puree, ricotta cheese, half of the Parmesan, and eggs, then add the mushroom mixture.
- Pour the filling into the pastry shell and sprinkle the remaining Parmesan on top.
- Bake for 30-35 minutes until the pastry is golden and filling is set.
- Cool for 10 minutes, garnish with pumpkin seeds, and serve warm or at room temperature.
Notes
- Can be made with homemade or canned pumpkin puree.
- Adjust sage and thyme according to taste.
- Best served fresh, but can be stored in the refrigerator.
- Prep Time: 20 mins
- Cook Time: 40-45 mins
- Category: Savory Pie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg