Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- 4–5 tablespoons ice water
- 2 cups sliced mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh sage
- 1 cup pumpkin puree
- 2 eggs, beaten
- 8 ounces cream cheese, softened
- salt and pepper to taste
- grated cheese (optional), blend of sharp cheddar and mozzarella
Instructions
- In a large bowl, combine 1 ½ cups all-purpose flour with ½ cup cold unsalted butter cubes using a pastry cutter until it resembles coarse crumbs.
- Gradually add 4–5 tablespoons of ice water until the dough holds together but isn’t sticky.
- Shape into a disc, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
- While your dough chills, preheat your oven to 375°F (190°C).
- In a skillet over medium heat, melt 1 tablespoon of butter.
- Add 2 cups sliced mushrooms and cook until they release their moisture and turn golden brown—about 5–7 minutes.
- Toss in 1 tablespoon chopped fresh sage during the last minute of cooking.
- In a mixing bowl, whisk together 1 cup pumpkin puree, 2 eggs (beaten), and 8 ounces softened cream cheese until smooth.
- Stir in sautéed mushrooms with sage along with salt and pepper to taste.
- Roll out the chilled dough on a lightly floured surface into a circle large enough to fit your tart pan (about 12 inches).
- Transfer it gently into your greased tart pan, pressing down without stretching it too much.
- Pour in your creamy pumpkin filling evenly across the crust.
- Place the tart in your preheated oven and bake for about 35–40 minutes or until set in the center and golden on top.
- Allow it to cool slightly before slicing.
Notes
Store leftover tart in airtight container.
Reheat slices in oven for crispiness.
Serve with a side salad, delicious!
Use fresh sage for vibrant flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg