• 1 sheet of frozen puff pastry, thawed
• 1 large egg beaten with 1 teaspoon water
• 12 ⅛"-thick rounds peeled butternut squash
• Kosher salt
• ¼ cup honey
• 1 thinly sliced Fresno or jalapeno pepper
• 3 Tbsp olive oil
• ¼ cup shaved Parmesan
• Fresh cracked black pepper

Roll the pastry to even it out and place onto a parchment lined sheet pan.

Prick the pastry with fork. Brush the pastry with the egg wash.

Spread single slices of squash onto the pastry with just a slight overlap, leaving a 1"-border. Brush the tops with the olive oil and season with salt.

Place in Convection Steam Oven and select More > Auto-Steam Bake > Puff Pastry. Bake for 25-35 minutes until the pastry puffs turn golden brown.

Meanwhile for the chile-infused honey, combine honey in a saucepan with 2 Tbsp of water and sliced Fresno pepper.

Bring to a simmer for 5 minutes until slightly reduced.

Remove tart from oven and slice.

Arrange shaved Parmesan on top, drizzle with chile-infused honey.