Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup cold butter, diced
- 3–4 tablespoons ice water
- 2 cups pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- 2 cups mixed mushrooms (such as cremini and shiitake), sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons dried sage
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine flour and cold butter until crumbly. Add ice water until the dough holds together.
- Chill the dough in the refrigerator for 30 minutes.
- In a skillet, heat olive oil over medium heat and sauté garlic and mushrooms until tender. Add sage, salt, and pepper.
- In another bowl, mix pumpkin puree, eggs, cream, and spices until well combined.
- Roll out the chilled dough and press it into a tart pan.
- Layer the sautéed mushrooms on the bottom, then pour in the pumpkin mixture.
- Bake for 45-50 minutes, or until the filling is set.
- Let cool slightly before serving. Enjoy warm!
Notes
For a gluten-free version, substitute all-purpose flour with gluten-free flour. For dairy-free, use coconut cream and dairy-free butter.
- Prep Time: 20
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg