The original thought for these was more in line with a pizza, but I used pastry puff instead so I wouldn’t count it as pizza since its more of a fork and knife food. It was delicious but next time I would use goat cheese (here I used feta). I would also add arugula on top! You could even add a fried egg on top and make it brunch.
INGREDIENTS
-3 onions
-knob of butter
-salt and pepper
-bacon
-cubed butternut squash
-6 sage leaves
-maple syrup
-chili flakes
-1 sheet of pastry puff
-egg wash
-feta or goat cheese
-honey
DIRECTIONS
-Slice the onions and heat in a pan on low with butter and salt until caramelized
-Cook bacon until crispy
-Take bacon out and crumble. Leave some of the bacon grease in the pan.
-Add the chopped sage and butternut squash to the reserved bacon grease
-Cook for a bit then add a splash of water and cover. Cook until fork tender.
-Add maple syrup, chili flakes, salt and pepper to taste
-Roll pastry puff out and put on a parchment lined baking tray
-Cut a groove around the border of the pastry leave around 1/2in. Then poke the middle with a fork and cover with egg wash
-Cook pastry at 425 until lightly browned. Then take it out and add the butternut squash, caramelized onions, and crumbled goat cheese. Bake until pastry is toasted and feta begins to melt.
-Remove from the oven top with crumbled bacon and honey (optional: also add arugula)
-Slice it up and enjoy!
chef grc 