Butternut Squash Upside-Down Tart

Ingredients:

• 1 sheet frozen puff pastry (from a 500g package), thawed
• 1/3 cup granulated sugar
• 2 butternut squashes, 1 kg each.
• 2 tbsp fresh thyme leaves, chopped
• 2 tbsp fresh sage leaves, chopped
• Freshly grated Parmesan, for serving

Preparation:

1. Place a rack in the middle of the oven and preheat to 200°C.
2. Place the puff pastry on a cutting board, place an inverted 25cm (10-inch) nonstick oven-safe frying pan on top, and use a knife to cut out a circle. Transfer the circle to a parchment-lined baking sheet and prick the entire surface with a fork. Refrigerate the dough until ready to use.
3. Sprinkle the sugar into the bottom of a 25cm (10-inch) frying pan. Heat over medium heat, shaking the pan frequently, until the sugar turns a deep caramel color, about 5 minutes. Let cool for 5 minutes.
4. Meanwhile, use a sharp knife to cut the pumpkin necks away from the round stems. Set the stems aside for another use. Remove the stems from the pumpkin necks and peel them with a vegetable peeler. Use a mandoline to slice the pumpkin as thinly as possible, keeping the slices round.
5. Begin by laying 1 layer of overlapping pumpkin slices in a circle on the bottom of the pan. Sprinkle with half the thyme, half the sage, and 0.5 teaspoon of salt. Add another layer of pumpkin and sprinkle with the remaining thyme, sage, and another 0.5 teaspoon of salt. Top with the remaining pumpkin slices and cover with a circle of puff pastry.
6. Transfer the pan to a baking sheet and bake the pie until golden brown, about 45 minutes. Let cool in the pan for 3 minutes and invert the pie onto a plate. Sprinkle with freshly grated Parmesan cheese.