Text 30028, 77 rader
Skriven 2015-08-16 18:31:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1887
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butternut Squash Tart w/Fried Sage
 Categories: Pastry, Squash, Chilies, Herbs, Cheese
      Yield: 8 servings
 
      1    Sheet of frozen puff pastry;
           - thawed
      1 lg Egg
           +=BEATEN WITH=+
      1 ts Water
     12    (1/8"-thick) rounds peeled
           - butternut squash
           Kosher salt
    1/4 c  Honey
      1    Thin sliced Fresno, jalapeño
           - or red Thai chile
      3 tb Olive oil
     12    Fresh sage leaves
    1/4 c  Shaved Parmesan
           Black pepper
 
  Preheat oven to 375øF/190øC.
  
  Line a large rimmed baking sheet with parchment paper.
  Gently roll out 1 sheet of frozen puff pastry, thawed
  (from a 17.3-ounce package) on a lightly floured surface
  to a 10" square (just enough to even out). Transfer to
  prepared sheet.
  
  Brush pastry with 1 large egg beaten with 1 teaspoon
  water. Arrange twelve 1/8"-thick rounds peeled butternut
  squash (cut from squash's neck) over pastry, overlapping
  as needed and leaving a 1/2" border. Place another sheet
  of parchment paper over squash. Set another large rimmed
  baking sheet over the tart. (This will weigh down the
  pastry dough and steam the squash slices.)
  
  Bake until bottom of pastry begins to brown and top begins
  to puff, about 10 minutes.
  
  Remove top baking sheet and discard top sheet of parchment
  paper. Brush squash slices with 1 tablespoon olive oil and
  season with kosher salt. Return tart, uncovered, to oven
  and bake until pastry is deep golden brown and cooked
  through, 25-30 minutes longer.
  
  Meanwhile, combine 1/4 cup honey, 1 thinly sliced Fresno,
  jalapeño, or red Thai chile, and 2 tablespoons water in a
  small saucepan. Bring to a boil over medium heat (add
  another thinly sliced chile if more heat is desired). Boil
  until thickened slightly and syrupy, about 6 minutes.
  
  Line a plate with paper towels. Heat 2 tablespoons olive
  oil in a small skillet until just beginning to smoke. Add
  12 fresh sage leaves; fry until crisp, about 30 seconds.
  Transfer to paper towels to drain.
  
  Slice tart. Arrange 1/4 cup shaved Parmesan on top;
  drizzle with chile-infused honey. Garnish with fried sage
  leaves and a few grinds of black pepper.
  
  by The Bon Appétit Test Kitchen
  
  Bon Appétit | October 2012
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 22 October 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I never cared much for fish-it floats in the belly as much as in the pond.
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