This pumpkin, mushroom and hazelnut pie can be used both for dinner and as a main course at any meal. It is a salty cake from which you will prepare the filling very quickly, and the result is spectacular. A wonderful combination of autumn flavors in a surprising cake.

You can choose the finish -you can give it this air more care with the detail of the dough cut into a thousand sheets (it is what will take you to invest more time, as you can choose to cut the dough in a less worked design... Or without cutting! That would be the fastest way to do it. How will you dare to do it yourself?

Savory pumpkin and mushroom tart


  • 1 small pumpkin
  • 260 gr of cream cheese
  • 4 eggs
  • Salt and pepper
  • Nutmeg
  • Oil
  • Half an onion
  • two cloves of garlic
  • 250 grams of mushrooms
  • 150g shitake mushrooms
  • Parsley
  • Two shortcrust sheets*
  • Two handfuls of toasted hazelnuts
  • Butter to smear the pan

*If you end up covering the cake with the whole sheet of shortcrust dough or in strips to make a pattern, 2 sheets of shortcrust dough will suffice; If you intend to cut the sheets in the form of leaves as in the video, you will need 3 sheets.


  1. Peel the pumpkin, cut it in half and make pieces lengthwise, like large wedges. Arrange them in a baking dish or tray (the Emile Henry ceramic dish was used in the recipe), season with salt and pepper, apply a drizzle of oil and bake in a preheated oven at 180ºC for 10 minutes per side. You only want to pre-cook the pumpkin to ensure that it remains tender after final cooking -after the indicated baking time, remove and reserve.
  2. In a bowl we mix 4 eggs and the cream cheese. If you want, you can add a little cooking cream. Season the mixture.
  3. Heat a frying pan or sauté on the heat. Add a few tablespoons of oil and brown the small chopped onion and minced garlic (you can use a garlic press ). Brown a few minutes.
  4. Cut all the mushrooms into slices and add them to the pan, along with the garlic and onion. Add salt, pepper, half a teaspoon of nutmeg and sprinkled parsley on top. Let them reduce and remove from the heat.
  5. Prepare the Emile Henry round ceramic dish, smearing it with a little butter. Arrange the shortcrust sheet on top.
  6. Put the mixture of cheese and eggs in the mold, arrange the pumpkin wedges on top, distribute a handful of hazelnuts, add the mushrooms.
  7. On top, spread the second sheet of shortcrust pastry (poke a hole in the center for steam to escape), or cut shortcrust pastry into strips to make a lattice. Or cut the dough into sheets and arrange them lovingly on top of the mold as they did in the video! Start by placing the leaves from the outer edge and go making smaller and smaller circles.
  8. Cook for 40 or 45 minutes at 180ºC.
  9. Remove on top of a cooling rack, a kitchen towel or a wooden board to avoid a sudden temperature shock, let it rest for a few minutes and you can serve hot... Or reserve to serve the cake warm after a few hours.

Mushroom and pumpkin tart


In the recipe they have used the 28cm Emile Henry tall ceramic mold, this one here .

You may like the traditional model of the same mold better, this one .


Claudia said:

Hola Lucía, de forma fácil y al ser una tarta salada, podrías hacerlo con una capa fina de salsa de tomate, casará bien con las setas y calabaza (¡pero no te excedas o ocultará su sabor!), o puedes hacer alguna bechamel con leche vegetal. No tenemos ninguna en la web pero seguro que encuentras varias recetas en la red. ¿Cómo lo ves? Un saludo!!

Lucía said:

¡Qué pintaza! Se os ocurre cómo convertir la receta en apta para veganos, ¿cómo sustituir los huevos y la crema de queso? Sería un plato genial para las fiestas.

Leave a comment