mixed vegetable tart

Did you spend all day yesterday cooking for other people and not have a chance to eat anything? Only to wake up today and realize that you a) have nothing to eat and b) lack the will to make anything requiring more than an ounce of effort? Do you happen to have puff pastry and a random assortment of vegetables and cheeses in your fridge? If you answered yes to any or all of the above, this tart is the only thing between you and bad chinese take-out. Go gather your ingredients and make it. You won't be sorry, I promise. AND, you will have leftovers for lunch tomorrow. How could you say no!



As with most fridge clearing recipes, this is not the time for exact measurements. But here is how I assembled my flaky vegetable tart

1. Roll out your prepared puff pastry into a nice rectangle, fold the edges in about an inch and crimp with a fork.

2. Make a mixture of creme fraiche and grainy mustard (again, if you have it). I'd say about 1/4 cup creme fraiche and a tablespoon or so of mustard.

3. Finely slice and onion, and caramelize over medium heat. Throw in some thinly sliced zucchini and red bell peppers, maybe some mushrooms. Season with salt and pepper, sprinkle with fresh thyme, and saute until vegetables are soft but not mushy.

4. Smear the creme fraiche mixture on the puff pastry, staying inside the lines. Top with vegetables. Grate some gruyere over top (or maybe some parmesan, or any other cheese you might have).

5. Bake in a 400 degree oven for 20 to 25 minutes, until the pastry is puffed and golden brown. Sprinkle with a chiffonade of basil. Cut in quarters and serve.

- e