This recipe caught my eye probably because I am a bit of a butternut squash fanatic, especially this time of year. A couple weeks ago I shared with you my butternut squash bisque, and this week it is this savory tart. (Click here if you would like to be whisked away to the bisque recipe.) It may look a little bit involved but really it's not. The squash gives this tart a creamy texture, something like you might find in a rich pastry, but then you get a little heat and sweet from the jalapeno infused honey. Using frozen pastry dough along with fresh squash and sage you can create an impressive appetizer perfect for any autumn gathering. We actually enjoyed this tart as a side dish tonight to accompany broiled salmon. I snagged the recipe from this month's issue of Bon Appetite magazine.
You will need...
pastry dough, 1 sheet
one large egg
fresh sage leaves
Preheat oven to 375 degrees F. Place parchment paper on a jelly roll pan. On a floured surface, roll out one sheet of thawed pastry dough until it is roughly 10" X 10". Transfer dough to parchment paper and place about 10-15 slices of butternut squash on dough leaving a 1/2 inch perimeter. (It's OK if the squash is overlapping.) Mix one large egg with 1 tsp. of water and brush over the squash and dough. Place a second piece of parchment paper on top of squash and dough, and then place a second jelly roll pan on top of the parchment. Bake in oven for 10 minutes. The squash will be steamed during this time.
Remove pan from the oven and discard the parchment paper on top of the tart. Brush with olive oil and sprinkle with kosher salt and then return to the oven for another 20 - 25 minutes or until pastry dough is golden.
In the meantime heat 1/4 cup of honey with 2 T. water along with thinly sliced jalapeno pepper. I used half a pepper but you can use more if you like a spicier tart. Boil for about 6 minutes and then strain the mixture to remove the peppers. The mixture should be of the consistency of syrup.
Then in a small pan, heat olive oil until hot and toss in the sage leaves and let fry for no more than 20 to 30 seconds. (I like to julienne them before cooking so I use less frying time.) Remove leaves from the oil and let drain on paper towel.
Once tart is done baking, remove it from the oven and sprinkle with shaved Parmesan cheese. Then drizzle the infused honey over the top and garnish with the fried sage and enjoy!
Michael and Grace tried this today when they got home from school. I didn't tell them that there was squash in it and it turned out that they both loved the flavor combination of the tart. They gave it 2 thumbs up...butternut squash ans all!
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