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    TaraTeaspoon » Course » Appetizers

    This page contains affiliate and sponsored links. See my full disclosure.

    Published: by

    Mushroom Squash Tart

    Jump to Recipe Pin Recipe Jump to Comments
    Mushroom Squash Tart
    Mushroom Squash Tart

    Mushroom Squash Tart with a creamy cheese filling, topped with delicious vegetables, in a buttery crust, is a crowd-pleaser. Serve it with dinner, or as an appetizer while you carve the meat!


    I'd be happy with almost anything in a buttery tart crust. It just makes everything that much more delicious, and gorgeous. I like eating gorgeous things!

    Close-up tart on white platter and rust linen

    The tart shell is a basic crust, pressed into a removable-bottom tart pan. I use one like this. It's a rectangle shape, but you could use a round tart pan as well, like this one. The removable bottom allows you to slip the metal rim off the tart once the crust is baked, leaving you with a beautiful scalloped edge.

    Tip for removable-bottom tart pan

    Here's a trick for removing the rim. Set the tart on top of an overturned bowl. The rim can be gently nudged off and will come off, leaving your tart on it's base. Lift the tart off.

    For rectangle tarts like this one, use two cans. Two little tomatoe paste cans work like a charm, but other food cans will do as well!

    You can run a spatula under the base to release the entire tart if you want, or just place the base on your serving platter. (However when I do this I sometimes lose the bottom because someone thinks it's disposable!)

    How to remove the ring from a tart pan. Set it over an overturned bowl!

    The delectable filling for this tart starts with a creamy mixture of goat cheese and ricotta. Blended together with other flavors it becomes the luscious base for the sauteed mushrooms and squash.

    Mushrooms, squash, red onions and spinach mix together for a flavorful combination. I use a mix of mushrooms, really whatever I can find at the market when I go. Shiitake, Enoki, button, even Hen of the Woods, Chanterelle and Oyster are all great options.

    mushroom-squash-tart on white platter

    And if you didn't know it, you can eat acorn squash skin! Wash it before you slice and once cooked the skin is just tender enough to eat with the sweet squash insides. It also gives a beautiful contrast to the squash on the tart, so it's pretty! The tart can be enjoyed while the veggies are just warm, or at room temperature.

    Mushroom Squash Tart recipe image

    Mushroom Squash Tart

    Tara Teaspoon
    Make this gorgeous tart in any standard-size tart pan - rectangle or round. Serve with dinner or as an appetizer while you carve the meat.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 35 mins
    Cook Time 20 mins
    Total Time 1 hr 50 mins
    Course Appetizer
    Cuisine American
    Servings 15 Makes 2 tarts
    Calories 88 kcal

    Ingredients
      

    • 1 recipe Tart Crust
    • ½ acorn squash skin washed, seeds removed
    • 4 tablespoon olive oil
    • 1 lb assorted mushrooms sliced
    • 1 teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • ½ small red onion sliced root to tip
    • 3 oz baby spinach
    • ¾ cup (6 oz) goat cheese
    • ¼ cup part-skim ricotta
    • 1 tablespoon white wine vinegar
    • 1 teaspoon sugar

    Instructions
     

    • Bake tart crusts and cool.
    • Cut squash into ⅜-inch-thick slices, coat with 1 tablespoon olive oil and set aside. Heat 1 teaspoon oil in a large skillet over medium-high heat; sauté mushrooms, ½ teaspoon salt and pepper until golden and soft, 5 min. Transfer to a bowl and stir in onion and spinach, set mixture aside.
    • In the same skillet cook squash, turning once, until golden and just tender, about 8 min. In a food processor blend goat cheese, ricotta, vinegar, sugar and ½ teaspoon salt until smooth (alternately blend well with a hand mixer). Spread half the cheese mixture into the bottom of each tart shell. Top with mushroom mixture and squash slices. Serve warm or at room temperature. Can be chilled up to 6 hr; bring to room temperature before serving.

    Notes

    Here's a trick for removing the rim. Set the tart on top of an overturned bowl. The rim can be gently nudged off and will come off, leaving your tart on it's base. Lift the tart off.
    For rectangle tarts like this one, use two cans. Two little tomatoe paste cans work like a charm, but other food cans will do as well!

    Nutrition

    Calories: 88kcalCarbohydrates: 4gProtein: 3gFat: 6gSaturated Fat: 2gCholesterol: 6mgSodium: 209mgPotassium: 186mgFiber: 1gSugar: 1gVitamin A: 715IUVitamin C: 3.5mgCalcium: 38mgIron: 0.6mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

    Enjoy more delicious recipes by browsing the recipe index page. Or try these favorites that use delicious ricotta cheese just like the Mushroom Squash Tart:

    Vegetable Ricotta Tarts use my favorite tart crust as well! They are awesome for brunch or even a light dinner with salad.

    Dill Ricotta Biscuits are tender and tasty, perfect alongside soup or pot roast!

    Delicious Pie and Tart Recipes

    • The Most Delicious, Just-Rhubarb Crisp
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    Tara in kitchen making salad

    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

    Find out more!

    Recipe Tara Teaspoon & Megan Weiss, Photographs Raymond Hom, Food Styling Sara Neumeier, Prop Styling Penelope Bouklas, Originally published LHJ Nov 2011

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    Filed Under: Appetizers, Pies + Tarts Tagged With: acorn squash, appetizers, baby spinach, goat cheese, mushroom, Ricotta, sides, squash, tart, tart crust

    Reader Interactions

    Comments

    1. Liz Williams says

      November 17, 2016 at 8:31 pm

      Wow, if this tastes even half as gorgeous as it looks than it will be amazing! Great idea to use the bowl to get it out of the pan, thanks for the helpful tip

      PS: You are a great photo photographer, these pictures are stunning! 🙂

      Reply
      • Tara says

        November 18, 2016 at 12:33 am

        Thanks Liz! The bowl certainly helps so you don't have the pastry ring stuck around your arm! And many of my photos are taken by professional photographers. Just check the credits at the bottom of my posts for their names!

        Reply
    2. Mary Bench says

      July 16, 2018 at 3:38 pm

      So pretty. Love the tip on cutting onions.

      Reply
    3. Brittany Smart says

      July 19, 2018 at 2:47 pm

      Love a good tart!

      Reply
    4. Julie says

      March 14, 2022 at 8:12 pm

      This recipe is full of great tips and tricks. Thank you for sharing your expertise Tara!

      Reply
    5. Britney says

      March 19, 2022 at 4:15 pm

      This is so easy to make with your tips, Tara! Thank you!! And it's so delicious!

      Reply

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