Ingredients
Scale
- 1 pre-made pastry crust
- 2 cups butternut squash, roasted and mashed
- 1 cup cremini mushrooms, sliced
- 1 cup shiitake mushrooms, sliced
- 1 onion, chopped
- 2 tablespoons olive oil
- 3 eggs
- 1/2 cup heavy cream
- Salt, to taste
- Pepper, to taste
- Fresh thyme, for garnish
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Pre-bake the pastry crust for 10 minutes.
- In a pan, heat olive oil and sauté the onions and mushrooms until caramelized.
- In a bowl, mix the roasted butternut squash, sautéed mushrooms, and seasonings.
- In another bowl, whisk together eggs and heavy cream, then combine with the squash mixture.
- Pour the filling into the pre-baked crust.
- Bake for 30-35 minutes or until the filling is set.
- Let the tart rest for 10 minutes before slicing. Garnish with fresh herbs before serving.
Notes
Can be served warm, at room temperature, or cold. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg