Butternut Squash Tart with Fried Sage and Parmesan | Ladies Night Treat

Butternut Squash Tart

Recipe from {Diane, A Broad}.


  • 1 sheet puff pastry, thawed
  • 1 egg, beaten with 1 tablespoon of water
  • 14 rounds of peeled butternut squash, about 1/8 inch thickness (cut from the neck of squash)
  • 1 tablespoon of olive oil
  • Salt and pepper
  • 1/4 cup honey
  • 2 tablespoons vegetable oil
  • 12 fresh sage leaves
  • Shaved parmesan

Butternut Squash


  • Parchment paper
  • Baking sheet
  • Rolling pin
  • Pastry brush
  • Knife and cutting board
  • Aluminum foil
  • Small saucepan
  • Small skillet
  • Paper towel
  • Serving platter or plate


  • Preheat the oven to 375º  and line a baking sheet with parchment paper.
  • Use the rolling pin to lightly roll out the thawed puff pastry to even it out and then put on parchment paper-lined baking sheet. Brush beaten egg and water mixture on top of the puff pastry.
  • Arrange the squash slices on top of pastry making sure to leave about a 1/2 inch border. Brush olive oil on top of squash and then season with salt and pepper.
  • Cover tart with aluminum foil and bake for 10 minutes. Remove the aluminum foil and bake for another 25-30 minutes, or until the squash is tender and the tart is golden brown.
  • While the tart is baking, combine honey and 2 tablespoons of water in a small saucepan and simmer over medium-low heat for about 5 minutes or until syrupy.
  • In a small skillet over medium heat, heat 2 tablespoons of vegetable oil. Add sage leaves, only a few at a time. Fry until crisp, about 20-30 seconds, and then remove and place on paper towel to absorb the oil.
  • Once the tart is done, brush it with honey syrup, top with sage leaves and shaved parmesan, and then cut into squares or wedges.
  • Serve and enjoy!

Butternut Squash Tart with Fried Sage and Shave Parmesan