Recipes

Butternut Squash Tart with Fried Sage

1 Mins read
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Introduction

Embark on a delightful culinary journey with our Butternut Squash Tart, featuring the warm embrace of roasted butternut squash and an irresistible crunch from fried sage. This recipe combines rustic simplicity with modern gastronomy to deliver a taste sensation that’s as comforting as it is elegant.

Tips for this recipe

  • Ensure the puff pastry is completely thawed before beginning, for even cooking and texture.
  • For optimal flavor infusion, season your squash generously with kosher salt.
  • To achieve a golden-brown honey crust, watch the tart closely during baking.

Why you will love this recipe

This Butternut Squash Tart is not only a celebration of fall’s harvest but also an ode to the art of pastry making. The contrasting flavors and textures, from the flaky pastry to the spicy-sweet glaze, promise to be a highlight on your holiday table. It’s a recipe that offers warmth in every bite, perfect for sharing with loved ones or savoring alone.

Ingredients

  • 1 sheet of frozen puff pastry, thawed
  • 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

Adviced equipment

  • KitchenAid Stand Mixer with Palette Knife Attachment
  • Nonstick Skillet (Dutch Oven)
  • Food Processor with Slicing Blade
  • 9-inch Glass/Pyrex Pie Dish
  • Nonstick Silicone Baking Sheet
  • Digital Scale for Measuring Ingredients
  • Mandoline Slicer (for slicing squash)
  • High-Sided Serving Dish
  • Frying Pan Set with Cast Iron Option
  • Kitchen Tongs
  • Rolling Pin

History of the recipe

The Butternut Squash Tart has roots deeply embedded in the rich tapestry of culinary tradition. This fusion of classic pastry techniques with autumnal produce reflects a long-standing love affair between humankind and butternut squash, revered for its nutritional value and versatile flavor profile since time immemorial.

Fun facts about this recipe

Did you know that the use of honey in pastries isn’t just a sweet addition, but also adds moisture and contributes to an appealing golden-brown finish? Moreover, sage has been used as both a culinary herb and for its supposed health benefits since ancient times. Its role in this tart is not only gastronomic delight but also nods to centuries of tradition.

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Butternut Squash Tart with Fried Sage

Butternut Squash Tart with Fried Sage

amanda

Equipment

  • - KitchenAid Stand Mixer with Palette Knife Attachment

  • - Nonstick Skillet (Dutch Oven)

  • - Food Processor with Slicing Blade

  • - Pie Dish, 9-inch, Glass/Pyrex

  • - Baking Sheet, Nonstick Silicone

  • - Digital Scale for Measuring Ingredients

  • - Mandoline Slicer (for slicing squash)

  • - High-Sided Serving Dish

  • - Frying Pan Set with Cast Iron Option

  • - Kitchen Tongs

  • - Rolling Pin

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

Instructions

1

Instruction 1

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.
2

Instruction 2

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.)
3

Instruction 3

Bake until bottom of pastry begins to brown and top begins to puff, about 10 minutes.
4

Instruction 4

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.
5

Instruction 5

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.
6

Instruction 6

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.
7

Instruction 7

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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