a, Student Life

Butternut squash puff pastry tart

Makes 12 slices


1 sheet frozen puff pastry

Egg wash (1 egg and 1 tsp water)

1 butternut squash (medium)

1tbsp olive oil

¼ cup honey

Dash of chili flakes

2 tbsp water

10-12 sage leaves

Dash of salt



1. Preheat oven to 375oF and line baking sheet with parchment paper

2. Roll out sheet of thawed frozen puff pastry and transfer to baking sheet

3. Prepare egg wash and lightly brush over pastry

4. Slice squash into 1cm rounds and arrange over pastry

5. Bake for approximately 10 minutes

6. Brush squash with olive oil and sprinkle with salt

7. Continue to bake for 25-30 minutes or until a golden brown

8. Boil honey, chili flakes, and water in saucepan until thickened

9. Drizzle honey mixture onto pastry

10. Fry sage leaves in a oil until crispy

11. Cut into squares.



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