I love throwing parties, especially dinner parties for lady friends. Having friends or company over is a great excuse to try a new recipe out, only my problem is that I get so excited about it that instead of trying out one new recipe I do two or three. That is exactly what happened last week for girls night. I made this tart, cheesy polenta with mushrooms and and blueberry basil champagne cocktails. All were marvelous, but talk about the stress of trying to make three new things simultaneously. Once again I was running around like a crazy, headless chicken. My advice, make this tart and perhaps a second dish that you know like the back of your hand. Make your experience a little easier than mine. I must add that despite the mediocre pictures ( crazy chicken syndrome ), this tart was so good and a much more complex than I expected. I mean it had jalepeno infused honey and fried sage for pete’s sake, which was a perfect addition. Cheers!
1 sheet frozen puff pastry (one half of a 17 ounce box), thawed
1 large egg, whisked with 1 teaspoon water
Top half of a large butternut squash, peeled
1/2 cup diced parsley
A little cooking oil spray
3 tablespoons honey
1 thinly sliced pepper, such as Fresno or jalapeno
12 sage leaves
Preheat oven to 375°. Line a large rimmed baking sheet with parchment paper. Gently roll out 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package) on a lightly floured surface to a 10-inch square (just enough to even out). Transfer to prepared sheet.
Brush pastry with 1 large egg beaten with 1 tsp. 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 Fresno, jalapeño, or red Thai chile, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat (add another thinly sliced chile 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.
Recipe from Bon Appetit