adapted from Bon Appetit ingredients 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 preparation Preheat 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 g
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