Roasted Mushroom and Butternut Squash Tart

By Melissa Clark

Roasted Mushroom and Butternut Squash Tart
Andrew Scrivani for The New York Times
Total Time
1 hour, plus 1½ hours' rising
Rating
4(966)
Comments
Read comments

This is a substantial tart with a crunchy, whole-grain dough. Don’t be put off by the yeast in the dough. It makes it both airy and crisp, and isn’t at all hard to handle. You don’t even need a mixer; this dough comes together quickly and easily by hand. For the most complex flavors, use a variety of different types of mushrooms, though just one kind is fine if that's what you have. Oysters, maitake, shiitake, black trumpet and chanterelles are best, but even cremini mushrooms work nicely. Serve this warm or at room temperature, preferably within 6 hours of baking for the crispiest crust, though it will hold up for a day or two if you store it in the refrigerator and reheat it in a 300 degree oven before serving.

Featured in: A Vegetable Tart, but Nothing Too Dainty

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:8 servings

    For the Crust

    • 1½teaspoons active dry yeast
    • 1teaspoon sugar
    • ¼cup/60 milliliters extra-virgin olive oil
    • 1¼cups/160 grams all-purpose flour, more as needed
    • ¾cup/110 grams whole-wheat or rye flour
    • 1½teaspoons fine sea salt

    For the Topping

    • 10ounces/283 grams oyster or other mushrooms, cut into 1-inch pieces (about 4 cups)
    • 3large leeks, white and light green parts only, thinly sliced (about 4 cups)
    • 3tablespoons extra-virgin olive oil, more for drizzling
    • 1pound/454 grams butternut squash, peeled and sliced ¼-inch thick (about 2 cups)
    • Fine sea salt, to taste
    • Black pepper, to taste
    • 1teaspoon chopped thyme leaves
    • ¼teaspoon red pepper flakes, or to taste
    • 1cup/114 grams grated white Cheddar or Gruyère cheese
    • 2tablespoons chopped chives (optional)
    • Fresh lemon juice, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

350 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 11 grams protein; 448 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Prepare the dough: In a medium bowl, sprinkle dry yeast and sugar over ⅔ cup/158 milliliters warm water. Let stand until foamy, 5 to 10 minutes, then add oil.

  2. Step 2

    In a large bowl, whisk together flours and salt, then stir in yeast mixture with a wooden spoon until combined. Turn out onto a floured surface and knead until dough is uniform and elastic, 3 to 5 minutes, adding more flour if needed. (Flour your hands if necessary to keep dough from sticking.) Or, if the dough seems a bit dry, add a bit more water.

  3. Step 3

    Transfer to an oiled bowl, turn dough to coat it with oil, cover with a damp cloth and let rest in a warm place until doubled in bulk, 1 to 2 hours (or longer if you kitchen is cold or drafty).

  4. Step 4

    Meanwhile, prepare the topping: Heat oven to 450 degrees. On a large rimmed baking sheet, toss mushrooms and leeks with 2 tablespoons olive oil and salt and pepper to taste. On another rimmed baking sheet, toss the squash with 1 tablespoon oil and salt and pepper to taste. Spread squash and mushroom mixtures out evenly on their respective pans and roast until lightly browned at the edges, 15 to 20 minutes for the mushrooms, 18 to 22 for the squash. Don’t let the vegetables get too brown, you will be cooking them again. Transfer baking sheets to a wire rack and let vegetables cool. (You can roast the vegetables up to 8 hours in advance.)

  5. Step 5

    Lightly oil a rimmed baking sheet. Roll dough out on a floured surface to an 11- by 16-inch/28- by 41-centimeter rectangle, then transfer to oiled baking sheet and press the dough out to the sides. Cover with a damp cloth and let rest for 30 minutes.

  6. Step 6

    Heat oven back to 450 degrees. Spread mushroom mixture over dough, sprinkle with thyme and red pepper flakes and top with squash. Sprinkle lightly with salt, then with cheese, then drizzle with olive oil. Bake until golden brown all over, 14 to 18 minutes. Serve hot or warm, sprinkled with chives if desired and lemon juice to taste.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
966 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Stu

Made it twice, 2 different ways. Once, as published (good). Once with anchovies and shiitake mushrooms (fantastic!). I used a combination of different cheeses that always included grated mozzarella to add some "glue" to stick everything together. I used the Roberta's Pizza Dough recipe for the crust (from the Times), because it's easy. I let it rest in the fridge for about 4 days for extra flavor. BTW, this can be frozen and reheated with good results. MUST HAVE ANCHOVIES!

Albert

My impression is that the current recipe is more labor-intensive than it needs to be. For example, why not simply saute the mushrooms and leeks on stove top? You're still left with two steps that require baking on sheet pans in the over-- the crust and the squash. Three pans -- mushrooms, squash and crust -- seems like a deal-breaker, to me at least.

Ariel

The whole family liked this. I used the only mushrooms I had (white) and it was delicious. Very filling. I also added some chopped rosemary into the crust. Crumbled feta might be a good substitute for gruyere, too.

Mark D

This was *a lot* of work, like 5-6 hours worth before it was ready to eat, and then it was too salty. It says to add salt at every step. Too much! Never again.

Southern in America

I forgot about this one for a couple of years. Im making it exactly as written becasue all 3 of my children said " Ooooh We love that one! Bringing back a Fall classic!" Thanks Melissa. I love this recipe!

Tory

Topping was awesome. My crust did not work. It didnt rise well. I used white and whole wheat flour. We ate it but I threw out the leftovers

Private comments are only visible to you.

Recipe Tags

or to save this recipe.