This recipe is adapted from Bon Appetit – I love the honey jalapeño glaze.
1 sheet of frozen puff pastry, thawed
1 egg light beaten, plus1 tsp water
1 butternut squash, peeled and sliced into 1/8 inch rounds
1 TBSP olive oil
1/4 c honey
1 thinly sliced jalapeño
2 TBSP olive oil
12 fresh sage leaves
1/4 c shaved Parmesan cheese
Salt and pepper
Preheat oven to 375. Line a baking sheet with parchment.
Roll out puffed pastry to a 10 inch square. Transfer to baking sheet. Brush with egg and water mixture. Arrange squash slices on the pastry slightly overlapping. Salt and pepper the squash, lay a piece of parchment on top and the. Place a large baking sheet on top. Bake for 10 minutes.
Remove top pan and parchment, brush squash with 1 TBSP olive oil. Return to oven and bake until pastry is golden brown, 30 minutes or so.
In a small pan, combine honey, jalapeño and 2 TBSP of water. Bring to a boil over medium heat and boil until thickened and syrupy about 6 minutes.
Heat 2 TBSP olive oil in a medium pan over medium high heat. Cook safe leaves about 1 minute until crispy. Drain on paper towels.
Sprinkle Parmesan cheese over tart, drizzle with chile honey mixture and garnish with safe. Cut into slices and serve.