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, then mix in ice-cold water until combined. Form into a disk, chill for 20 minutes.
- Preheat oven to 375°F (190°C). Roll out dough, place in tart pan, and pre-bake for 15 minutes with weights.
- Sauté sliced mushrooms in olive oil until golden. Set aside.
- Combine pumpkin purée, heavy cream, sage, nutmeg, and black pepper in a bowl. Fold in sautéed mushrooms.
- Fill the crust with the mixture and bake for 25–30 minutes until set.
- Allow to cool for 10 minutes before slicing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg