Red Chile-Infused Honey Butternut Squash Tart
- 1 sheet of frozen puff pastry thawed(from a 17.3-ounce package)
- 1 large egg beaten with 1 teaspoon water
- 1 butternut squash peeled and cut into 12 1/8-inch-thick rounds
- Kosher salt
- 1/4 cup honey
- 4 red chile pods stems and seeds removed and torn into 1-inch pieces
- 3 tablespoons olive oil
- 1/4 cup shaved Parmesan
- 1 teaspoon red chile caribe
- Black pepper
- Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper. Gently roll out 1 sheet of thawed puff pastry on a lightly floured surface to a 10-inch square (just enough to even out). Transfer to prepared sheet.
- Brush pastry with 1 large egg beaten with 1 teaspoon water. Arrange 12 butternut squash rounds over the pastry, overlapping as needed, and leaving a 1/2-inch 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 the bottom of pastry begins to brown and top begins to puff up, 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.
- Meanwhile, combine 1/4 cup honey, red chile pod pieces, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat. Boil until slightly thickened and syrupy, about 6 minutes.
- Slice tart. Arrange 1/4 cup shaved Parmesan on top; drizzle with chile-infused honey. Garnish with red chile caribe and a few grinds of black pepper.