adapted from Bon Appetit
- 1 sheet of frozen puff pastry, thawed
- 1 large egg beaten with 1 teaspoon water
- 1 small long butternut squash, peeled
- kosher salt
- 1/4 cup honey
- 1 habanero, scotch bonnet, or red Thai chile pepper, minced
- 3 tablespoons olive oil
- 12 fresh sage leaves
- 1/4 cup shaved Parmesan
- black pepper
preparationPreheat oven to 375°F. Line a large rimmed baking sheet with parchment paper. Unroll 1 sheet of frozen puff pastry onto prepared sheet.
Cut stem off squash. Using a mandoline, thinly slice squash from stem down through the neck, preserving base of squash for another use. Steam the squash slices until al dente. Brush pastry with 1 large egg beaten with 1 teaspoon water. Arrange as many rounds of the butternut squash over pastry as you prefer, overlapping as needed and leaving a 1/2" border. Brush squash slices with 1 tablespoon olive oil and season with kosher salt. Place tart, uncovered, in oven and bake until pastry is deep golden brown and cooked through, 25–30 minutes.
Meanwhile, combine 1/4 cup honey, 1 thinly sliced chile pepper, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat (add another minced chile pepper if more heat is desired). Boil until thickened slightly and syrupy, about 6 minutes.
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.
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.