Butternut squash tarte tatin with crispy sage
- September 2023
- Serves 2-4
- Hands-on time 15 min, plus oven time 25 min
Sweet and savoury miso caramel, nutty squash, salty parmesan and crispy sage is a winning combination in this savoury tart based on the classic French dessert (usually made with apples).
Check out our squash and bacon tart, too.
- 30g (17g saturated)
- 46g (14g sugars)
- 500g butternut squash (see Know-how)
- Splash vegetable oil
- 50g unsalted butter
- 30g sugar
- 1 tsp white miso paste
- 1 sage sprig, leaves picked
- 320g sheet puff pastry
- 10g parmesan or vegetarian equivalent
- 30cm ovenproof frying pan or 30cm round, shallow, flameproof tin
- 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.
- 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.
- 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!
- Finely grate over the parmesan and serve warm, either on its own or with a simple rocket and balsamic vinegar salad.
Use the longer end of the squash for this recipe rather than the bulbous section to ensure nice round circles.
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