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