Diane, A Broad
November 13, 2012

Butternut Squash Tart with Fried Sage

This is one of the appetizers (besides the copious charcuterie and cheese) that I served at our last little get-together.

Butternut Squash Tart with Fried Sage

It’s simple, seasonal, and extremely flavorful — the sweet butternuts squash is accentuated by the chile-infused honey and the crispiness of the puff pastry is mirrored by that of the sage. When I made it, I used an entire bird’s-eye chile and found it a bit too spicy — I’ve scaled that down to 1/2 a chile here to rein it in a bit.

Butternut Squash Tart with Fried Sage

Butternut Squash Tart with Fried Sage

Recipe from Bon Appétit.

1 sheet puff pastry, thawed
1 egg
12-16 1/8-inch thick rounds peeled butternut squash (cut from the squash’s neck)
1 tablespoon olive oil
pinch salt
1/2 dried bird’s-eye chile, seeds removed
1/4 cup honey
2 tablespoons vegetable oil
12 sage leaves
shaved parmesan


Heat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Lightly roll out the puff pastry, just to even it out a bit. Beat the egg with about a tablespoon of water and brush it over the puff pastry. Arrange the squash slices on top of the puff pastry, overlapping as needed and leaving a 1/2-inch border. Brush with olive oil and season with salt. Place a piece of aluminium foil over the tart and bake for 10 minutes to start steaming the squash, then remove the aluminium foil and bake for another 25-30 minutes, or until the squash is tender all the way through and the puff pastry is golden brown.

Meanwhile, prepare the glaze and fried sage. Combine the honey and 2 tablespoons of water in a small saucepan. Using scissors, cut the bird’s-eye chile into thin rounds and add to honey mixture. Simmer the honey and chile over medium-low heat for about 5 minutes, until syrupy.

In a small skillet, heat 2 tablespoons vegetable oil over medium heat. Add the sage leaves, a few at a time, and fry until crisp, about 30 seconds. Remove to a paper towel-lined plate to drain.

Brush the tart with the chile-infused honey, scatter the fried sage leaves over the tart, and sprinkle with shaved parmesan. Cut into squares or wedges and serve warm or at room temperature.

Butternut Squash Tart with Fried Sage

Music to cook by: Addict With A Pen [Twenty One Pilots // Twenty One Pilots]

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4 responses to “Butternut Squash Tart with Fried Sage”

  1. This looks amazing… I love the combination between squash and sage.

  2. Your food is always so gorgeous, I love this tart.

  3. […] Butternut Squash Tart with Fried Sage (dianeabroad.com) […]

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