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As the leaves turn golden and the air becomes crisp, the arrival of autumn brings with it an abundance of seasonal ingredients that inspire a multitude of culinary creations. Among these, pumpkin stands out as a quintessential symbol of the season, celebrated not only for its vibrant color but also for its versatility in sweet and savory dishes alike. One such delightful recipe that encapsulates the essence of fall is the Pumpkin Sage & Mushroom Tart, a dish that marries the earthy flavors of mushrooms and sage with the subtle sweetness of pumpkin.

Pumpkin Sage & Mushroom Tart

Embrace the flavors of autumn with a delicious Pumpkin Sage & Mushroom Tart. This delightful dish combines the earthy richness of mushrooms and aromatic sage with the subtle sweetness of pumpkin, all encased in a buttery, flaky crust. Perfect for any gathering, this tart shines as a standout appetizer or main course. Warm or at room temperature, it's sure to delight your guests and become a seasonal favorite. Try this recipe to bring a taste of fall to your table!
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Ingredients
  

For the crust:

1 1/4 cups all-purpose flour

1/2 cup unsalted butter, chilled and diced

1/4 teaspoon salt

4-5 tablespoons ice water

For the filling:

1 cup pumpkin puree (canned or fresh)

1 cup mushrooms (cremini or shiitake), sliced

1/2 cup ricotta cheese

1/2 cup grated Parmesan cheese

2 large eggs

1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)

1 tablespoon olive oil

Salt and pepper to taste

Pinch of nutmeg

For garnish:

Additional fresh sage leaves

Optional: sliced green onions or a dusting of extra Parmesan cheese

Instructions
 

Make the crust:

    - In a mixing bowl, combine the flour and salt. Add the chilled, diced butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.

      - Gradually stir in ice water, one tablespoon at a time, until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

        Preheat the oven:

          - Preheat your oven to 375°F (190°C).

            Prepare the filling:

              - In a skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they are golden brown and any moisture has evaporated. Season with salt, pepper, and the chopped sage. Remove from heat and let cool slightly.

                Combine the filling ingredients:

                  - In a large bowl, mix together the pumpkin puree, ricotta cheese, grated Parmesan cheese, eggs, nutmeg, and a pinch of salt and pepper. Fold in the sautéed mushrooms and sage mixture until well combined.

                    Assemble the tart:

                      - On a floured surface, roll the chilled dough out to fit your tart pan (approximately 1/8 inch thick). Carefully transfer the dough to the tart pan, pressing it into the edges. Trim any excess dough.

                        - Pour the pumpkin filling into the crust, smoothing the top with a spatula.

                          Bake the tart:

                            - Bake the tart in the preheated oven for 35-40 minutes or until the filling is set and the top is lightly golden. You can check doneness by inserting a knife in the center; it should come out clean.

                              Garnish and serve:

                                - Let the tart cool for a few minutes before slicing. Garnish with additional sage leaves or a sprinkle of green onions or extra Parmesan if desired. Serve warm or at room temperature.

                                  Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 8