Recipe from {Diane, A Broad}.
Ingredients:
- 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
Equipment:
- Parchment paper
- Baking sheet
- Rolling pin
- Pastry brush
- Knife and cutting board
- Aluminum foil
- Small saucepan
- Small skillet
- Paper towel
- Serving platter or plate
Instructions:
- 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!
A Hint of Ginger 