Butternut squash tarte tatin with crispy sage

Method

1. Heat the oven to 200ºC fan/gas 7. Peel the squash and slice it into 5mm thick discs, then put the frying pan/tin over a high heat with a dash of oil. Add the squash discs in a single layer (work in batches if needed) and cook on both sides for a few minutes until lightly browned. Transfer to a plate and set aside.
2. Turn the heat down to medium and add the butter, sugar, miso and sage to the same pan/tin. Swirl the mixture as it cooks until you have a bubbling caramel, then add the squash discs back to the pan/tin and cook for around 5 minutes. The caramel can burn easily, so be sure to keep it at a low bubble and turn the squash regularly (although a little light charring adds a pleasing bitterness to your tatin). Take the pan off the heat.
3. Trim the pastry into a circle slightly smaller than your pan/tin and prick it all over with a fork. (If the sheet is too narrow, you can trim off one side and attach it to the top edge to create more of a circle.) Arrange the squash discs into a neat circle within the pan/tin, slightly overlapping each other. Lay the pastry over the top, tucking it in around the edges, then put the pan/tin in the oven and cook for 25 minutes. Carefully tip out the tarte by placing a large plate or chopping board over the pan/tin, then flipping. This must be done while the tart is still hot, otherwise the caramel will glue the tart to the pan!
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5. Finely grate over the parmesan and serve warm, either on its own or with a simple rocket and balsamic vinegar salad.