Butternut Squash Tart with Fried Sage

By nancytripp

by The Bon Appétit Test Kitchen

Ingredients

• 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package)
• 1 large egg beaten with 1 teaspoon water
• 12 1/8 "-thick rounds peeled butternut squash
• kosher salt
• 1/4 cup honey
• 1 thinly sliced Fresno, jalapeño, or red Thai chile
• 3 tablespoons olive oil
• 12 fresh sage leaves
• 1/4 cup shaved Parmesan
• black pepper

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Preparation

Preheat oven to 375°F. Line a
large rimmed baking sheet with
parchment paper. Gently roll out
1 sheet of frozen puff pastry,
thawed (from a 17.3-ounce package)
on a lightly floured surface to a
10" square (just enough to even
out). Transfer to prepared sheet.

Brush pastry with 1 large
egg beaten with 1 teaspoon water.
Arrange twelve 1/8"-thick rounds
peeled butternut squash
(cut from squash's neck) over
pastry, overlapping as needed
and leaving a 1/2" border. Place
another sheet of parchment
paper over squash. Set another
large rimmed baking sheet over
the tart. (This will weigh down
the pastry dough and steam the
squash slices.)

Bake until bottom of pastry
begins to brown and top begins
to puff, about 10 minutes.

Remove top baking sheet and
discard top sheet of parchment
paper. Brush squash slices with
1 tablespoon olive oil and season
with kosher salt. Return tart,
uncovered, to oven and bake
until pastry is deep golden brown and cooked through, 25–30
minutes longer.

Meanwhile, combine 1/4 cup
honey, 1 thinly sliced Fresno,
jalapeño, or red Thai chile, and
2 tablespoons water in a small saucepan.
Bring to a boil over medium
heat (add another thinly sliced
chile if more heat is desired).
Boil until thickened slightly and
syrupy, about 6 minutes.

Line a plate with paper towels.
Heat 2 tablespoons olive oil in a small
skillet until just beginning to
smoke. Add 12 fresh sage
leaves; fry until crisp, about
30 seconds. Transfer to paper
towels to drain.

Slice tart. Arrange 1/4 cup
shaved Parmesan on top; drizzle
with chile-infused honey. Garnish
with fried sage leaves and a few
grinds of black pepper.

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