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Butternut Squash Tart with Fried Sage

We have been looking for a new hot appetizer and this looked pretty good. It really is not difficult and looks very impressive when you serve it.

Serves 8
















1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package)
1 large egg beaten with 1 teaspoon water
12 1/8-inch thick rounds peeled butternut squash, seeds removed
Kosher salt
1/4 cup honey
1 sliced jalapeño, seeds removed
3 tablespoons olive oil
1 tablespoon butter
12 fresh sage leaves
1/4 cup shaved Parmesan
black pepper


Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper. Gently roll out 1 sheet of frozen puff pastry, thawed on a lightly floured surface to a 10-inch square (just enough to even out). Transfer to lined baking sheet.

Brush pastry with 1 large egg beaten with 1 teaspoon water. Arrange twelve 1/8-inch-thick rounds peeled butternut squash (cut from squash's neck) over pastry, overlapping as needed and leaving a 1/2-inch border. Place another sheet of parchment paper over squash. Set another large rimmed baking sheet over the tart. (This will weigh down the pastry dough and steam the squash slices.). Bake until bottom of pastry begins to brown and top begins to puff, about 10 minutes.

Remove top baking sheet and discard top sheet of parchment paper. Brush squash slices with 1 tablespoon olive oil and season with kosher salt. Return tart, uncovered, to oven and bake until pastry is deep golden brown and cooked through, 25–30 minutes longer.

Meanwhile, combine 1/4 cup honey, 1 thinly sliced jalapeño and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat (add another thinly sliced jalapeño 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 and 1 tablespoon butter 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 pepper infused honey. Garnish with fried sage leaves and a few grinds of black pepper.

Note: Makes a great appetizer or luncheon dish.

(Recipe by Tom Landshof, Modified from The Bon Appétit Test Kitchen)