Butternut Squash Tart With Fried Sage

一个伟大的假期前受人喜爱的活动,所以简单pare! Best served immediately, but holds up well for awhile if you hold off on step seven until just before you serve. Great party choice, but hearty enough to sub for a flatbread or pizza starter.

• Kevin Kreinbring

• Chicago, IL

• 12/12/2021

Just here to say I loved this tart and it was a huge hit! I had no problems with the tart being soggy and I followed the instructions verbatim. The only changes I made were adding some caramelized shallots on top and an extra Fresno chili in the honey! Hoping to make again for thanksgiving!!

• Sami Piper

• Denver, CO

• 10/12/2021

We have made this every year for 5 years. The display of burrata with arugula has merged with this tarte and everyone tops with a little of both. Who needs dinner :)

• cookdrinkrepeat

• 11/26/2020

This recipe has delicious flavors but a ridiculously over-complicated method. I am a professional, working chef and just used an adaption of this recipe at a large cocktail party with great success. There is absolutely NO NEED to go to the trouble of flattening the tart and steaming it. Squash cut into 1/8th inch thick slices will cook in the same amount of time as the puff pastry. Use a mandoline to carefully slice the squash's neck. Here's the better method: Roll the pastry onto a silpat liner or parchment as directed. I brushed the pastry with the oil I used to fry the sage. I added a smashed clove of garlic to the oil and let it infuse. Shingle 1/8th" thick slices of squash onto the pastry with just a slight overlap, leaving a 1" border. Season with salt and brush the tops with the flavorful oil. Place in preheated 400 oven for 25 minutes. The pastry will puff and turn golden brown and the squash will be tender and the bottom of the pastry will be crisp. I've been making chile-infused honey for years as a garnish for sweeter things -- simply put 1/3 cup of honey in a saucepan with a tablespoon of water and a sliced serrano. Simmer briefly, then let stand until the mixture has reached the heat desired - strain. I drizzled with just a bit of the honey, shaved the parm over and garnished with the fried sage leaves. Super good, and now, super easy!

• chefrobinchicago

• chicago

• 11/1/2018

I have made this a couple times and it worked out well. But has anyone tried this with philo dough instead of puff pastry ?

• poneill

• Tarrytown, NY

• 3/3/2018

I make this meal at least once a month with either some salad, hard boiled eggs or by itself for brunch. It gets rave reviews every single time. I just read the soggy reviews and mine has never been soggy but I never put much honey on. I'm not sure how much I use, but I squeeze a little into a pot, add the peppers and a bit of water and even then I don't use it all. SO delicious!

• chapstick

• Boulder, CO

• 1/22/2018

I really wanted to like this because it sounds so good. But after making it two or three times (including one reviewer's suggestion to pre-cook the squash), I'm giving up. The recipe is way too difficult for the results I've gotten. the flavor is just okay. There are many other better and less complicated appetizers

• kathiwojo

• Monterey, CA

• 1/1/2015

I love this tart! I agree it can be soggy. Trying to figure out how to solve (precook squash a bit?) I wasn't fond of the fried sage (too bitter) so I finely minced fresh sage and sprinkled that - fabulous aroma and improved taste. I know most people like to be conservative on the heat, but don't scrimp on the pepper. Reheats well especially on a griddle (rids you of some sogginess too). Buy a butternut squash with a long thin neck. Shave away not only the outer skin, but the white underneath, keep going until you have only orange.

• epi2020

• marblehead ma

• 11/19/2014

It is an attractive tart but not especially tasty. Only the foodies of the party would touch it. I will only make again for my family and add a bit of spice.

• zeqiri99

• Dallas, TX

• 11/17/2014

Tasted nice enough but the pastry was a bit of a soggy mess. Also, it made way too much honey. I had heaps leftover after almost drowning the tart in it. There are better quick puff pastry sheet finger food recipes out there

• vivzilla

• Au

• 10/17/2014

I found the flavor combination uninspiring and the texture unpleasant. Too sweet for my palate. My kids seemed to like it and they are given to brutal honesty. Does not reheat well.

• EugeniaBostwick

• Southeast Michigan

• 10/12/2014

Yes, the TWO of us ate the whole thing. I just thought a little too sweet for my taste and either the pepper or the sage turned me off. Try slicing the squash with a scroll saw. Beware, it's hard. But a fun recipe. If it interests you, try it. My husband loved it.

• joleec

• Ivoryton, CT

• 9/26/2014

Was lovely -- a big hit at a wintertime "blues" night out. Substituted phyllo for puff pastry and it worked fine.

• mccon002

• Hillsborough, NC

• 1/26/2014

I followed the recipe exactly--with the exception of cutting rounds into smaller pieces--and it was Great! It got rave reviews, and is one of few dishes that comes out looking as nice as this picture for entertaining. I don't know if it keeps well because it was devoured quickly!

• JHMaurer

• Tallahassee, FL

• 1/4/2014

Excellent. If you are using DuFour's puff pastry, you will have a full baking sheet of pastry and you will need double the slices of squash, slightly overlapped to fully cover. I fried the sage early and used just a bit of the sage oil to brush on the squash (doesn't need much). Next time I will sprinkle with a few red pepper flakes, use crumbled blue cheese and just a drizzle of honey.

• duntel

• Saratoga CA

• 12/16/2013