BUTTERNUT SQUASH TART WITH FRIED SAGE
Provided by Bon Appétit Test Kitchen
Categories Herb Vegetable Appetizer Brunch Bake Cocktail Party Vegetarian Low Cal Squash Butternut Squash Fall Winter Shower Sage Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- 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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Waiswa Karim
[email protected]The crust was a bit soggy.
Albert Cortellesso
[email protected]This tart is a bit too sweet for my taste.
Keitumetse Mitchell
[email protected]This tart is a must-try for any butternut squash lover.
Nas Me
[email protected]I've made this tart several times and it's always a hit.
Louvia Jean Louis
[email protected]This tart is a great way to get your kids to eat their vegetables.
Sabalamuzi Swazi
[email protected]I'm not a big fan of butternut squash, but I loved this tart. The flavors are amazing!
Mahady Khan
[email protected]This tart is so impressive looking, it's perfect for a special occasion.
rufaim abubakar
[email protected]I love the combination of sweet and savory in this tart. The butternut squash is perfectly balanced by the goat cheese and fried sage.
Tim Hart
[email protected]This tart is a bit time-consuming to make, but it's worth the effort. The results are stunning and delicious.
Tasveer Tanha
[email protected]I didn't have any fried sage, so I just sprinkled some dried sage on top of the tart before baking. It still tasted great!
Misti Mahadi
[email protected]I used a store-bought pie crust to save time, and it worked out great. The tart still tasted homemade.
Solomon Ubah
[email protected]This tart is a great way to use up leftover butternut squash. It's also a great vegetarian option for a main course or side dish.
MOHTASIM YT MOHTASIM YT
[email protected]I made this tart for a dinner party and it was a huge hit! Everyone loved the combination of flavors and textures. The tart was also very easy to make, which is always a bonus.
Sana bs
[email protected]This butternut squash tart was absolutely delicious! The flavors of the squash, goat cheese, and fried sage complemented each other perfectly. The crust was flaky and buttery, and the tart was perfectly cooked. I will definitely be making this again!