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Miso and chilli squash tarte tatin
- Anna Glover
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Serves 4 - 6
Easy
Prep: 30 mins
Cook: 45 mins
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Serve this vibrant savoury tart with a couple of winter salads for an impressive but simple dinner party dish
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Try our recipe for miso and chilli squash tarte tatin, then try our butternut squash tart, asparagus and ricotta salata tartlets and seafood platter tart. Discover more savoury tart recipes.
Miso and chilli squash tarte tatin recipe
Ingredients
Nutrition
-
500g neck of a butternut squash (keep the base for another recipe)
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1 sheet ready rolled puff pastry
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4 tbsp butter
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1 tbsp honey
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1 tbsp white miso
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1 small red chilli
finely chopped
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small handful sage leaves
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25g vegetarian pecorino
Nutrition: per serving (6)
- kcal351
- fat23.6g
- saturates12.7g
- carbs27.3g
- sugars7.8g
- fibre3.4g
- protein5.6g
- salt1.1g
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Method
-
step 1
Peel the neck of the squash and cut it in half lengthways. Use a mandoline or sharp knife to cut the squash into very thin slices.
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step 2
Heat the oven to 200C/180C fan/gas 6. Unroll the pastry on a worksurface, keeping it on its paper, and cut out a 23cm circle (or a circle the size of the pan you’re using). Chill in the fridge on the paper.
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step 3
Put an oven-safe frying pan over a medium heat. Melt 2 tbsp of the butter, then stir in the honey, miso and chilli. Cook for 1 min until the miso has melted, then remove from the heat. Season generously.
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step 4
Lay the squash slices on top of the honey butter, overlapping them neatly and generously – you may not need all the squash. Lower the pastry circle on top and carefully tuck in the edges around the squash. Prick the top with a fork a few times.
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step 5
Bake for 35-40 mins or until the pastry is golden and well risen, and the edges are bubbling and caramelised. Leave to sit for 10-15 mins at room temperature.
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step 6
Meanwhile, heat the remaining 2 tbsp of butter in a small pan until foaming. Sizzle the sage leaves for a few mins until crisp. Remove the leaves onto a plate to prevent them from burning and season. Keep the sage butter to one side.
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step 7
Put a plate over the top of the tart and very carefully invert, watching for any drips. If you prefer a more caramelised tart, transfer it to a baking sheet and put under a hot grill for 5 mins, until the squash is really golden and very lightly charred. Spoon over the sage butter and top with the crispy sage leaves. Shave over the pecorino with a vegetable peeler to serve.
Discover more butternut squash recipes.
Authors
Anna GloverSenior food editor
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