Butternut Squash Tart with Fried Sage

Chile-infused honey is a great foil for the rich and salty flavors of this tart. Serve any leftover honey over biscuits or fried chicken.

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

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.

Enjoy!