Savory Pumpkin Sage & Mushroom Tart is the ultimate fall-inspired dish — rich, earthy, and beautifully balanced. Creamy pumpkin filling meets sautéed mushrooms and aromatic sage, all baked into a flaky crust that’s perfect for cozy dinners, holiday tables, or special brunches.

This tart is a wonderful alternative to sweet pumpkin recipes, showcasing pumpkin’s savory side paired with herbs and umami-rich mushrooms. Elegant yet approachable, it’s ideal for vegetarians and anyone craving comforting seasonal flavors.

Whether served as a main dish or a show-stopping side, this tart delivers warmth, depth, and sophistication in every bite.

Why You’ll Love This Savory Tart

Perfect for fall & holidays
Rich, earthy flavors
Vegetarian-friendly
Elegant yet easy
Great for make-ahead meals

Ingredients

1 prepared pie or tart crust
1 cup pumpkin puree (not pumpkin pie filling)
1 cup mushrooms, sliced
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh sage, chopped
2 large eggs
½ cup heavy cream or half-and-half
½ cup grated Gruyère or Parmesan cheese
Salt and black pepper to taste

Instructions

Preheat oven to 375°F (190°C). Place crust in tart pan and set aside.
Heat olive oil in a skillet over medium heat. Sauté mushrooms and onion until softened and lightly browned.
Add garlic and sage, cooking for 30 seconds until fragrant.
In a bowl, whisk pumpkin puree, eggs, cream, cheese, salt, and pepper.
Spread mushroom mixture evenly over crust.
Pour pumpkin mixture on top and smooth surface.
Bake for 35–40 minutes until set and lightly golden.
Cool slightly before slicing and serving.

Flavor & Texture

This tart is creamy, savory, and aromatic. The pumpkin provides a smooth base, mushrooms add meaty depth, and sage brings a warm herbal note that ties everything together beautifully.

Variations & Add-Ins

Add caramelized onions for sweetness
Use feta or goat cheese for tang
Add spinach or kale
Make it dairy-free with coconut cream
Add walnuts for crunch

Serving Suggestions

Serve warm or at room temperature with a crisp green salad, roasted vegetables, or soup. Ideal for Thanksgiving sides, fall brunch, or cozy dinners.

Storage Tips

Store covered in the refrigerator for up to 4 days. Reheat gently in the oven for best texture.