Butternut Squash Tart with Fried Sage

Ingredients

• 8 servings pepper black
• 1 large water with 1 teaspoon water beaten
• 12  sage fresh
• 0.3 cup honey 
• 8 servings kosher salt 
• 3 tablespoons olive oil 
• 0.3 cup parmesan shaved
• 1 sheet puff pastry frozen thawed (from a 17.3-ounce package)
• 1  thai chile red thinly sliced

Equipment

• baking sheet
• paper towels
• sauce pan
• oven

Directions

1. Preheat oven to 375°F. Line alarge rimmed baking sheet withparchment paper. Gently roll out1 sheet of frozen puff pastry,thawed (from a 17.3-ounce package)on a lightly floured surface to a10" square (just enough to evenout).
2. Transfer to prepared sheet.
3. Brush pastry with 1 largeegg beaten with 1 teaspoon water.Arrange twelve 1/8"-thick roundspeeled butternut squash(cut from squash's neck) overpastry, overlapping as neededand leaving a 1/2" border.
4. Placeanother sheet of parchmentpaper over squash. Set anotherlarge rimmed baking sheet overthe tart. (This will weigh downthe pastry dough and steam thesquash slices.)
5. Bake until bottom of pastrybegins to brown and top beginsto puff, about 10 minutes.
6. Remove top baking sheet anddiscard top sheet of parchmentpaper.
7. Brush squash slices with1 tablespoon olive oil and seasonwith kosher salt. Return tart,uncovered, to oven and bakeuntil pastry is deep golden brown and cooked through, 25–30minutes longer.
8. Meanwhile, combine 1/4 cuphoney, 1 thinly sliced Fresno,jalapeño, or red Thai chile, and2 tablespoons water in a small saucepan.Bring to a boil over mediumheat (add another thinly slicedchile if more heat is desired).Boil until thickened slightly andsyrupy, about 6 minutes.
9. Line a plate with paper towels.
10. Heat 2 tablespoons olive oil in a smallskillet until just beginning tosmoke.
11. Add 12 fresh sageleaves; fry until crisp, about30 seconds.
12. Transfer to papertowels to drain.
13. Slice tart. Arrange 1/4 cupshaved Parmesan on top; drizzlewith chile-infused honey.
14. Garnishwith fried sage leaves and a fewgrinds of black pepper.