Butternut Squash and Pecorino Tart with Crispy Shallots
1 sheet of puff pastry (about 8 ounces), thawed slightly 1 large egg, beaten with a splash of water 1 cup of butternut squash ribbons, shaved with a vegetable peeler from the neck of the squash Oli
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Ingredients
- 1 sheet of puff pastry (about 8 ounces), thawed slightly
- 1 large egg, beaten with a splash of water
- 1 cup of butternut squash ribbons, shaved with a vegetable peeler from the neck of the squash
- Olive oil
- Flaky sea salt
- Freshly ground black pepper
- 1 tablespoon butter
- 1 medium shallot, thinly sliced
- 1/4 cup shaved Pecorino Romano cheese
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