Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice-cold water
- 1/4 teaspoon salt
- 2 cups pumpkin purée (canned or roasted)
- 1 1/2 cups sliced cremini mushrooms
- 1 1/2 teaspoons fresh sage, finely chopped
- 1/4 cup heavy cream
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon freshly ground black pepper
- Salt to taste
- 1 tablespoon olive oil (for sautéing mushrooms)
Instructions
- Prepare the crust by mixing flour and salt in a bowl. Cut in cold butter until crumbly. Add ice water until dough forms. Chill for 20 minutes.
- Preheat oven to 375°F (190°C). Roll out the dough to fit a tart pan, trim edges, and dock the base with a fork. Pre-bake for 12-15 minutes until golden.
- Sauté mushrooms in olive oil until golden brown; season lightly with salt and pepper.
- In a bowl, whisk together pumpkin purée, heavy cream, sage, nutmeg, and black pepper until smooth. Fold in mushrooms.
- Spread filling into pre-baked crust and bake for an additional 25-30 minutes until set.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (approx. 116g)
- Calories: 266
- Sugar: 2g
- Sodium: 156mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 43mg