Butternut Squash Tart with Fried Sage
- 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package)
- 1 large egg beaten with 1 teaspoon water
- 12⅛”-thick rounds peeled butternut squash
- kosher salt
- ¼ cup honey
- 1 thinly sliced Fresno, jalapeño, or red Thai chile
- 3 tablespoons olive oil
- 12 fresh sage leaves
- ¼ cup shaved Parmesan
- black pepper
- 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 ⅛”-thick rounds peeled butternut squash (cut from squash’s neck) over pastry, overlapping as needed and leaving a ½” 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 ¼ 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 ¼ cup shaved Parmesan on top; drizzle with chile-infused honey. Garnish with fried sage leaves and a few grinds of black pepper.