Butternut Squash Tart with Fried Sage

It's getting to be that time of year.  Well, not exactly in Naples since it's still hot, hazy and humid, but I still like to think in seasons.  Last night we were going to a dinner party and I was charged with bringing an appetizer.  I was very excited since I've been dying to try this tart and the butternut squash has been sitting on my counter just waiting to be used.

This recipe was found on the Epicurious website and it's from the October, 2012 issue of Bon Appetit.  I actually have the issue on my Ipad with a bookmark for the recipe to try.  I get so many magazines, it's hard to get through all the recipes...

This one was easy.  The toughest part was peeling the squash and slicing it thin.  I tried using my mandolin but it was easier with a sharp knife.

Ingredients:

1 sheet puff pastry, thawed
All-purpose flour for dusting
1 large egg
12 1/8 thick rounds peeled butternut squash (cut from the neck)
3 Teaspoons olive oil, divided
Salt
1/4 cup honey
1/2 teaspoon hot pepper flakes or a jalapeno thinly sliced
12 fresh sage leaves
1/2 cup shaved Parmesan
Freshly ground black pepper

Directions:

Preheat oven to 375 degrees.  Line a large rimmed baking sheet with parchment paper or baking pad.  Gently roll out the puff pastry on a lightly floured surface to a 10" square.  Transfer to the prepared sheet.

Beat egg in a small bowl.  Brush pastry with egg wash.  Arrange squash over pastry, overlapping as needed and leaving a 1/2 inch 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.)  I was apprehensive about this step but it worked fabulous!

Bake until bottom of pastry begins to brown and the 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 salt.  Return tart, uncovered, to oven and bake until pastry is deep golden brown and cooked through, 25-30 minutes longer.  In my oven, it took 25 minutes.

Meanwhile, combine honey, hot pepper and 2 tablespoons water in a small saucepan.  Bring to a boil over medium heat.  Boil until thickened slightly and syrupy, about 6 minutes.

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

Slice tart.  Arrange Parmesan on top;  drizzle with the hot pepper infused honey.  Garnish with fried sage leaves and season with pepper.

The small amount of heat infused with the honey made a big difference in the flavor.  Over the top delicious.  Everyone tasted and had more than one!  Try this for the fall.  Your taste buds will be glad you did.

Have a great week everyone and hug the one your with,

Linda