These upside-down puff pastry tarts are everything we want when fall rolls around: caramelized butternut squash, fresh herbs, funky cheese, buttery pastry, and a Pete & Gerry’s fried egg with a gloriously runny yolk on top. A generous drizzle of Mike’s Hot Honey brings sweet heat to all those savory fall flavors. They look impressive enough for weekend brunch, but store-bought puff pastry keeps them firmly within home-cook territory.

Instructions

1. Heat the oven to 425°F. Line a large sheet pan with parchment paper.
2. Toss the butternut squash with olive oil, salt, pepper, thyme, and rosemary. Spread it on the prepared sheet pan and roast for 10 to 12 minutes, just until it begins to soften. Transfer the squash to a bowl and let it cool slightly. Keep the oven on.
3. Unfold the puff pastry on a lightly floured work surface. Gently roll it just enough to smooth the seams, then cut into 6 equal rectangles. Keep the pastry refrigerated while you assemble the filling so it stays cold and puffs beautifully in the oven. Use a fork to poke holes in the pastry all over to prevent them from expanding too much in the oven. 
4. On the parchment-lined sheet pan, divide the roasted squash into 6 compact piles slightly smaller than your pastry rectangles. Sprinkle each with Gorgonzola (if using) and a few extra thyme leaves.
5. Place a puff pastry rectangle over each pile and gently press the edges down around the filling. Using a fork, crimp around the edges to help contain all that cheesy goodness.
6. Whisk 1 Pete & Gerry’s egg with 1 teaspoon water. Brush the exposed puff pastry generously with the egg wash.
7. Bake for 15 to 18 minutes, or until the pastry is deeply puffed and golden brown.
8. Let the tarts rest for about 10 minutes. Place another sheet of parchment over the tarts followed by a second sheet pan, then carefully flip everything over. Remove the top pan and gently peel away the parchment to reveal the caramelized squash and cheese.
9. While the tarts cool slightly, heat butter or olive oil in a large nonstick skillet over medium heat. Fry the remaining Pete & Gerry’s eggs until the whites are set and the yolks are still runny. (Need a helping hand for frying eggs? (Check out our guide to Perfectly Fried Eggs)
10. Top each warm tart with a fried egg. Drizzle generously with Mike’s Hot Honey, then finish with flaky salt, black pepper, and fresh thyme.