Name: Harvest Delight Pumpkin Sage & Mushroom Tart
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsalted butter, cold and cubed; ¼ cup ice-cold water; ¼ teaspoon salt; 2 cups pumpkin purée (canned or roasted); 1 ½ cups sliced cremini mushrooms; 1 ½ teaspoons fresh sage, finely chopped; ¼ cup heavy cream; ½ teaspoon ground nutmeg; ¼ teaspoon freshly ground black pepper; Salt to taste; 1 tablespoon olive oil (for sautéing mushrooms); Optional: Fresh sage leaves or pumpkin seeds for garnish

A cozy, savory tart that perfectly captures the essence of autumn, this Harvest Delight Pumpkin Sage & Mushroom Tart blends sweet pumpkin purée, earthy cremini mushrooms, and fragrant fresh sage in a buttery, flaky crust. It’s an elegant yet rustic dish that fits right in at a casual brunch, a festive holiday table, or a comforting weeknight dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust:

1 ½ cups all‑purpose flour

½ cup unsalted butter, cold and cubed

¼ cup ice‑cold water

¼ teaspoon salt

Filling:

2 cups pumpkin purée (canned or roasted)

1 ½ cups sliced cremini mushrooms

1 ½ teaspoons fresh sage, finely chopped

¼ cup heavy cream

½ teaspoon ground nutmeg

¼ teaspoon freshly ground black pepper

Salt to taste

1 tablespoon olive oil (for sautéing mushrooms)

Optional garnish:

Fresh sage leaves or pumpkin seeds

Directions

Prepare the Crust:
I start by mixing the flour and salt in a large bowl. Then I cut in the cold butter until the mix forms coarse crumbs with pea-sized pieces. I drizzle in cold water gradually, stirring just until the dough starts to hold together. I shape it into a disk, wrap it up, and chill it for at least 20 minutes.

Sauté Mushrooms:
While the dough chills, I heat olive oil in a skillet over medium heat. I sauté the sliced mushrooms for 5–7 minutes until golden and aromatic, then season them lightly with salt and pepper and let them cool.

Mix Filling:
In a bowl, I whisk together the pumpkin purée, heavy cream, chopped sage, nutmeg, and black pepper. Once combined, I fold in the sautéed mushrooms.

Assemble Tart:
I preheat the oven to 375°F (190°C). I roll out the chilled dough on a floured surface and fit it into a 9-inch tart pan. After trimming the edges, I dock the base with a fork and blind-bake with parchment and pie weights for 12–15 minutes. Then I remove the weights and bake for 5 more minutes.

Fill and Bake:
I spread the filling evenly into the pre-baked crust and bake for 25–30 minutes, until the filling is set and the crust is golden.

Cool & Serve:
After letting the tart cool for 10 minutes, I slice and serve it warm or at room temperature, garnishing with extra sage leaves or pumpkin seeds if I have them on hand.

Servings and timing

Servings: 6

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 75 minutes

Calories: Approximately 350 kcal per serving

Variations

I like to play with a few variations depending on the occasion or what I have in my kitchen:

Cheesy Boost: I sometimes add ½ cup of grated Gruyère or Parmesan to the filling for a richer flavor.

Different Herbs: If I’m out of sage, I substitute with fresh thyme or rosemary.

Crust Swap: For convenience, I occasionally use a store-bought pie crust or puff pastry.

Add-On Veggies: Roasted butternut squash or caramelized onions work beautifully in this tart.

Vegan Version: I’ve used coconut cream instead of heavy cream and vegan butter in the crust with great results.

Storage/Reheating

I store leftover tart slices in an airtight container in the refrigerator for up to 3 days. To reheat, I place a slice in a 350°F oven for 10–15 minutes until warmed through. I avoid microwaving it as it tends to make the crust soggy. If I’m freezing the tart, I wrap it tightly in foil and freeze for up to one month. I reheat from frozen in the oven at 375°F until hot and crisp.

FAQs

How do I keep the tart crust from getting soggy?

I always blind-bake the crust before adding the filling, which helps keep it crisp. Docking the dough and using pie weights ensures even baking, too.

Can I make this tart ahead of time?

Yes, I often make the crust and filling a day in advance. I keep them separate in the fridge and assemble right before baking. The baked tart also holds well and tastes great reheated.

Can I use a different type of mushroom?

Absolutely. I’ve made this tart with button mushrooms, shiitake, and even portobello with excellent results. Each variety adds its own depth of flavor.

Is it okay to use canned pumpkin purée?

Yes, canned pumpkin works just fine. I just make sure it’s plain purée and not pumpkin pie filling, which is sweetened and spiced.

What’s the best way to serve this tart?

I like serving it warm with a side salad for brunch or lunch. It also works as a side dish alongside roasted meats or vegetables during the holidays.

Conclusion

This Harvest Delight Pumpkin Sage & Mushroom Tart is a beautiful celebration of autumn’s flavors. I love how it balances sweet and savory elements in every slice, all wrapped in a flaky, homemade crust. Whether I’m cooking for a crowd or just treating myself to a seasonal meal, this tart always feels special. It’s comforting, flavorful, and surprisingly simple to make—exactly what I want from a fall or winter dish.

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