Buttetnut Squash Tart with Chile-Honey Drizzle
CATEGORIES
INGREDIENTS
- Servings: Makes 1 Tart
- 1 cup wine — for the cook
- 1 small Butternut Squash
- 1 sheet of frozen puff pastry, thawed
- 1 large egg
- Scant 1/4 cup honey
- 2 generous Tablespoons of Thai Sweet Chile Sauce
- 2 Tablespoons water
- 1 small, thinly sliced jalapeno or Thai red chile
- 1/4 cup Parmesan cheese, shaved
- 12-15 sage leaves, fried in a little oil, 10-20 seconds, until crisp
DIRECTIONS
- Preheat oven to 375°F. Roast a whole butternut squash until just tender (when a knife is inserted in the neck). Cut the neck off, then half the bulbous part and scrape out the seeds. Peel and slice the neck into 1/4" rounds so you have about 15 pieces. (Use the base part if you need more, if not save for another use).
- Spray a baking sheet with non-stick spray. Roll out 1 sheet of puff pastry on to a lightly floured surface to an 11” x 14" square and transfer to prepared sheet. Brush pastry with beaten egg and bake at 375 until browned and top begins to puff, about 15 minutes.
- Arrange fifteen (or more) 1/4"-thick rounds of squash over pastry, overlapping as needed and leaving a 1/2" border. Brush squash slices with 1 tablespoon olive oil and season with kosher salt. Return tart to oven and bake until pastry is deep golden brown and cooked through, 20–25 minutes longer.
- Meanwhile, combine honey, Thai sweet chile sauce, water and jalapeño or red Thai chile in a small saucepan. Bring to a boil over medium heat (add more jalapeño if more heat is desired). Boil until slightly thickened and syrupy, about 5-6 minutes.
- Remove from oven and top with shaved Parmesan and drizzle with chile-infused honey. Garnish with fried sage leaves and a few grinds of black pepper.