Butternut Squash Tart with Fried Sage

I made this recipe to take to a friend's Pre-Thanksgiving Thanksgiving party yesterday. It was gone in a matter of minutes and I got lots of compliments (of course most were completely drunk). This tart tastes best when it is still warm and crispy. 

 

1 14-oz heet frozen puff pasty, thawed

1 egg

1 butternut squash cubed and sliced in 1/8" slices

1/4 cup honey

1 thinly sliced jalapeno

12 fresh sage leaves

1/2 cup shredded parmesan

Salt and pepper

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 jalapeño and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat. 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 60 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.