Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...
Butternut squash is piled on puff pastry dough and baked. Seasoned with sage and fresh Parmesan cheese and a drizzle of sweet honey, this is a must for a fall-inspired dinner party or light lunch.
This beautiful tart is simple to make and full of fall flavors. Butternut squash packs tons of autumn flavor into this pastry that is garnished with sharp Parmesan cheese giving it a bite. Drizzled with honey and served warm or at room temperature, this tart makes a wonderful holiday appetizer or light dinner.
Butternut squash tart with sage and fresh Parmesan recipe
1 sheet of frozen puff pastry, thawed
1 cup butternut squash, very thinly sliced
1 teaspoon dried sage
2 tablespoons olive oil
1/4 cup freshly shaved Parmesan cheese
1 large egg, beaten
Salt and pepper to taste
2 tablespoons honey or maple syrup
Finely chopped fresh parsley for garnish
Fresh basil chopped for garnish
Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.
Carefully roll out the puff pastry. In a large bowl, toss the squash with the dried sage and olive oil. Arrange the squash slices on the pastry, leaving a 1-inch border around the edges and sprinkle with salt and pepper.
Brush the edges of the pastry dough with the beaten egg and season the pastry with salt and pepper.
Bake 10-12 minutes or until the pastry has puffed up and is golden brown. Garnish with fresh parsley, basil, Parmesan cheese and drizzle with the honey. Serve warm or at room temperature.
If you cannot find butternut squash, you can substitute sweet potatoes in this dish.