Our butternut squash tart is not only a showstopper visually, but it's seriously delicious as well. We take sweet butternut squash laced with brown butter and shallots and layer it on crispy puff pastry. We top if off with plenty of parmesan cheese and, fried sage leaves, and flaky maldon sea salt.
Preheat oven to 425 degrees.
Cut the squash. Start by slicing off the top 1/2-inch and bottom 1/2-inch of the butternut squash with a very sharp chef’s knife. Cut the squash in half horizontally so you have two parts – the top thinner part of the squash and the bottom round part of the squash. For the top half of the squash: Stand the squash up so the cut part is down. Secure the top with your hand. Use your knife or a vegetable peeler to carefully slice off the skin. When all of the skin is off, slice the squash down the middle vertically so you have two long half-circle pieces. For the bottom half of the squash: Stand the bottom up so the cut side is down and the squash is sturdy. Carefully slice off the skin with a sharp chef’s knife or vegetable peeler. Once the skin is all off, slice the squash down the middle vertically so you have two pieces. Use a spoon to scrape out the membranes and seeds inside the squash.Lay all four pieces, cut-side down so they are laying flat on your surface. Slice everything into even thin pieces. The top half should be half circles and the bottom half should be half moons. (See photo in post.)
Lay the defrosted puff pastry on a large baking sheet lined with parchment paper. Prick the pastry all over with a fork.
Add the butter to a medium skillet. Turn the heat on medium-high. Let the butter melt and once it starts to brown on the edges, swirl the pan. Continue to swirl the pan until the butter turns a deep brown color and smells very nutty. Add in the sage and fry for about 30 seconds. Remove the sage from the butter and turn the heat down. Reserve sage leaves.
After you remove the sage from the butter, add the shallots. Turn the heat down to medium-low. Cook the shallots until they are soft and caramelized, it should take about 6 to 7 minutes.
Add the cut butternut squash to a large bowl. Pour in the melted butter, shallots, parmesan cheese, salt, and pepper. Toss to combine.
Layer the half circle pieces around the edge of the puff pastry. Be sure to include the shallots. Take the half moon pieces and layer them inside the first circle. Layer any remaining squash in the middle. Pour any remaining butter on top. Scatter any remaining shallots or parmesan on top as well.
Place in the oven and bake at 425 degrees for about 25 minutes or until the squash is soft and the puff pastry is crispy and brown.
Lay fried sage leaves on top and sprinkle with extra parmesan cheese and flaky Malden sea salt.