If fall had a flavor, it would taste exactly like this Pumpkin Sage and Mushroom Tart — rich, creamy, and just a little bit earthy. Imagine the comforting sweetness of pumpkin meeting the savory warmth of sautéed mushrooms and fresh sage, all tucked into a buttery puff pastry crust. It’s the kind of dish that says, “You’ve got this,” even on a busy weeknight.
Whether you’re planning a brunch with friends, a cozy dinner for two, or just need something that makes your kitchen smell like heaven on a crisp October day, this tart delivers in every bite.
Table of Contents
Why You’ll Love This Pumpkin Sage and Mushroom Tart
Let’s be honest — when life gets busy, we don’t always have the time to whip up a five-course dinner. That’s where this Pumpkin Sage and Mushroom Tart comes in clutch. It’s elegant enough to impress your guests but simple enough to pull together on a weeknight (yes, even after that third PTA meeting or late Zoom call).
Here’s why it’s a keeper:
- Effortless Elegance: Looks fancy, tastes divine, but comes together with everyday ingredients.
- Perfect for Fall: Pumpkin + sage = autumn magic.
- Make-Ahead Friendly: Serve it warm or at room temperature — either way, it’s delicious.
- Vegetarian Delight: A hearty, satisfying dish that’ll win over even the most devout carnivores.
Ingredients You’ll Need
Here’s your fall shopping list for this cozy tart:
- 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)
- 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
How to Make Pumpkin Sage and Mushroom Tart
Step 1: Preheat the Oven
Set your oven to 400°F (200°C) so it’s nice and hot when the tart is ready to bake.
Step 2: Prepare the Puff Pastry
Roll out your puff pastry on a lightly floured surface to fit your tart pan. Gently press it into the corners, trimming any excess around the edges. Prick the bottom with a fork — this keeps it from puffing up too much. Set it aside while you prepare the filling.
Step 3: Sauté the Vegetables
Heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking until fragrant and translucent. Toss in the mushrooms and cook until browned and tender — about 5–7 minutes. Season with salt, pepper, thyme, and sage. The aroma at this point? Pure fall heaven.
Step 4: Mix the Filling
In a large mixing bowl, combine pumpkin puree, ricotta, half the Parmesan, and the eggs. Season with a bit more salt and pepper, then stir in the sautéed mushroom mixture until it’s all beautifully combined.
Step 5: Fill and Bake
Pour the filling into your prepared tart shell, spreading it evenly. Sprinkle the remaining Parmesan cheese on top, then bake for 30–35 minutes, or until the pastry is golden and the filling is firm to the touch.
Step 6: Cool and Garnish
Let the tart cool for about 10 minutes before slicing. Sprinkle on a handful of pumpkin seeds and a few fresh sage leaves for that picture-perfect finish.
Aneta’s Kitchen Tips
- Don’t skip the fork holes! It keeps your crust from puffing up like a balloon.
- Want extra depth? Try adding a sprinkle of nutmeg or smoked paprika to the filling.
- No ricotta? Swap it for cream cheese or goat cheese — just adjust salt levels to taste.
- Make it ahead: This tart tastes even better the next day (hello, easy meal prep!).
I first made this Pumpkin Sage and Mushroom Tart for a fall potluck, and I swear it vanished faster than I could set it down. My kids call it “fancy pizza,” and honestly, they’re not wrong — same satisfaction, just dressed up a little fancier.

FAQs About Pumpkin Sage and Mushroom Tart
Can I use store-bought pumpkin puree?
Absolutely! Just make sure it’s pure pumpkin puree — not the sweetened pie filling.
Can I freeze Pumpkin Sage and Mushroom Tart?
Yes! Once baked and cooled, wrap slices tightly and freeze for up to 2 months. Reheat in the oven for that fresh-from-the-oven crispness.
What can I serve with it?
This tart pairs beautifully with a simple green salad, roasted Brussels sprouts, or a warm bowl of tomato soup.
Bringing It All Together
There’s something incredibly comforting about this Pumpkin Sage and Mushroom Tart — the golden crust, the creamy filling, that whisper of sage that makes every bite feel like fall wrapped in a blanket. It’s a dish that doesn’t just fill your belly — it warms your soul.
So go ahead, preheat that oven, pour yourself a cozy cup of cider, and let’s make magic in the kitchen together.
Keep the Fall Flavor Flowing: More Recipes You’ll Love
If you loved this Pumpkin Sage and Mushroom Tart, you’re clearly someone who appreciates cozy, seasonal flavors with a touch of elegance — and I’ve got just the thing to keep that inspiration going! Here are a few handpicked recipes from Chicken Magic Recipes that pair beautifully with your tart or bring similar autumn comfort to the table:
- For a sweet-and-savory appetizer that sings of fall, try my Sweet Potato Rounds with Brie, Cranberry, and Pecans — it’s basically Thanksgiving on a cracker!
- Craving more pumpkin goodness? You’ll fall head over heels for the Chicken Pumpkin Recipe — it’s creamy, hearty, and absolutely dinner-worthy.
- Love mushrooms as much as I do? Then my Caramelized Leek and Mushroom Gruyere Pasta will be your next comfort-food obsession.
- And if you’re planning a festive dessert, bake up a batch of Pumpkin Maple Cookies — they’re soft, spiced, and the perfect way to end a cozy meal.
Each of these recipes complements the warm, rustic charm of the Pumpkin Sage and Mushroom Tart, making your fall menu complete — from savory beginnings to sweet endings. So go ahead and bookmark them… your taste buds will thank you later!
Print
Pumpkin Sage and Mushroom Tart
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Sage and Mushroom Tart is the ultimate cozy fall recipe — a golden puff pastry crust filled with creamy pumpkin, earthy mushrooms, and aromatic sage. It’s elegant enough for entertaining yet simple enough for a weeknight dinner. Serve it warm or at room temperature for a comforting dish that celebrates the best of autumn flavors.
Ingredients
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1 sheet puff pastry (thawed)
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2 cups pumpkin puree (canned or homemade)
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1 cup cremini mushrooms, sliced
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1 medium onion, finely chopped
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2 cloves garlic, minced
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2 tablespoons fresh sage, chopped (or 1 tablespoon dried sage)
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1 teaspoon thyme leaves
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1 cup ricotta cheese
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1 cup grated Parmesan cheese
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2 large eggs
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1 tablespoon olive oil
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Salt and pepper, to taste
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Pumpkin seeds, for garnish
Instructions
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Preheat Oven: Set your oven to 400°F (200°C).
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Prepare Puff Pastry: Roll out puff pastry to fit your tart pan. Press it gently into the corners, trim the edges, and prick the bottom with a fork. Set aside.
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Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until translucent. Stir in mushrooms and cook until tender and browned (5–7 minutes). Season with salt, pepper, thyme, and sage. Remove from heat and let cool slightly.
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Mix Filling: In a large bowl, combine pumpkin puree, ricotta, half the Parmesan, and eggs. Season lightly with salt and pepper, then fold in the sautéed mushrooms.
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Assemble Tart: Pour filling into the prepared pastry shell, spreading evenly. Sprinkle with remaining Parmesan.
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Bake: Place in the oven and bake for 30–35 minutes, until golden and set.
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Cool & Garnish: Let rest for 10 minutes. Top with pumpkin seeds and a few fresh sage leaves before serving.
Notes
Substitute goat cheese or cream cheese for ricotta if desired.
Add a pinch of nutmeg or smoked paprika for extra depth.
This tart tastes just as good the next day — perfect for meal prep or entertaining.
Serve with a light salad or roasted vegetables for a complete fall-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish, Brunch, Vegetarian
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 312 kcal
- Sugar: 4 g
- Sodium: 390 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 115 mg