Butternut Squash Tart
Our “starter” for Thanksgiving dinner! The chile-infused honey really works on this “tart”. It offsets the rich flavours of the squash. We served it topped with
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.oracibo.com.
Cooking tools:
- Rolling pin
- Pastry brush
- Peeler
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Saucepan
- Skillet
- Plate
- Paper towel
- Oven
- Stove
Ingredients
- 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package)
- 1 large egg beaten with 1 teaspoon water
- 12 1/8″-thick rounds peeled butternut squash
- kosher salt
- 1/4 cup honey
- 1 thinly sliced jalapeño, or red Thai chile
- 3 tablespoons olive oil
- 12 fresh sage leaves
- 1/4 cup shaved Parmesan
- freshly ground black pepper
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