Butternut squash tarte tatin with crispy sage

Butternut squash tarte tatin with crispy sage
  • Serves icon Serves 2-4
  • Time icon 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.

Nutrition: per serving

Calories
487kcals
Fat
30g (17g saturated)
Protein
6.7g
Carbohydrates
46g (14g sugars)
Fibre
3.4g
Salt
0.8g
Calories
487kcals
Fat
30g (17g saturated)
Protein
6.7g
Carbohydrates
46g (14g sugars)
Fibre
3.4g
Salt
0.8g

Ingredients

  • 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

Specialist kit

  • 30cm ovenproof frying pan or 30cm round, shallow, flameproof tin

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!
  4. Finely grate over the parmesan and serve warm, either on its own or with a simple rocket and balsamic vinegar salad.

delicious. tips

  1. Use the longer end of the squash for this recipe rather than the bulbous section to ensure nice round circles.

Recipe By

Pollyanna Coupland

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