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Butternut Squash & Mushroom Tart

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A savory and comforting Butternut Squash & Mushroom Tart with roasted vegetables and a creamy cheese filling baked in a flaky crust. Elegant enough for entertaining yet simple to prepare.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: European
  • Diet: Vegetarian

Ingredients

  • 2 cups butternut squash, peeled and cubed
  • 2 cups mushrooms, sliced
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 2 large eggs
  • 1 prepared tart crust or sheet of puff pastry

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the butternut squash with 2 tablespoons olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 25–30 minutes until tender and lightly caramelized.
  3. While the squash roasts, heat the remaining olive oil in a skillet over medium heat. Add the mushrooms and onion and cook until softened and golden, about 8–10 minutes.
  4. Add the garlic to the skillet and cook for 30 seconds until fragrant. Remove from heat.
  5. In a bowl, whisk together the ricotta, parmesan, and eggs until smooth.
  6. Place the tart crust on a baking sheet and spread the ricotta mixture evenly over the base.
  7. Top with the roasted squash and mushroom mixture.
  8. Bake for 30–35 minutes, or until the filling is set and the crust is golden.
  9. Let cool slightly before slicing and serving.

Notes

  • Cremini, button, or portobello mushrooms all work well.
  • Goat cheese can be mixed into the ricotta for extra richness.
  • Spinach can be added to the mushroom mixture for more greens.
  • Allow the tart to rest before slicing so it holds its shape.

Nutrition

Find it online: https://juliameals.com/butternut-squash-mushroom-tart/