Any vegetable tart
Makes: 8 servings Total time: 1 hour, plus cooling
½ cup shredded Gruyère or cheddar (optional) 1 large egg, at room temperature 2 tablespoons grated Parmesan 1 teaspoon finely grated lemon zest or finely chopped rosemary
1 garlic clove, finely grated or crushed to a paste (optional) Kosher salt and black pepper
¾ cup crème fraîche or mascarpone All-purpose flour, for dusting the work surface 1 (14-ounce) package puff pastry, preferably made with butter, thawed if frozen, but still cold 2 to 3 cups sliced vegetables (see note) 4 scallions, white and light green parts, thinly sliced (reserve the dark green parts for garnish, if you like) 4 thyme or rosemary sprigs Extra-virgin olive oil Microgreens, torn soft herbs or baby lettuces, for serving Lemon or lime wedges, for serving
1. Put a rack in center of oven and heat oven to 425 degrees. Line a baking sheet with a silicone liner or parchment paper. If you like, you can sprinkle Gruyère or Cheddar onto center of the liner or paper in an approximate 10-by-13-inch rectangle.
2. In a medium bowl, whisk together egg, Parmesan, lemon zest or rosemary, garlic (if using) and a pinch of salt and pepper until smooth. Beat in the crème fraîche until smooth.
3. On a lightly floured surface, roll out puff pastry to form a 10-by-13-inch rectangle, about ⅛-inch thick. Transfer the dough to prepared baking sheet. (Place directly on top of the grated cheese, if applicable.) With a sharp knife, lightly score a ¾-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
4. Spread crème fraîche mixture evenly inside the scored border. Arrange vegetables in an even layer, using just enough to cover the surface in one layer. Scatter scallions and thyme or rosemary sprigs on top. Lightly drizzle with oil, and sprinkle with salt and pepper.
5. Bake until pastry is puffed and golden, and the vegetables are cooked through, about 25 to 35 minutes. Transfer the pan to a wire rack to cool for at least 15 minutes before serving. Serve topped with microgreens, herbs or baby lettuces, and accompanied by lemon or lime wedges, for squeezing.
Note: You can use almost any raw, quick-cooking or precooked vegetables here. Raw, quick-cooking vegetables include broccoli and broccolini, cut into ½-inch-thick florets; cherry tomatoes, halved and drained on paper towels; thinly sliced sugar snap peas; thin asparagus cut into 2-inch lengths (on a bias is nice); corn kernels cut off the cob. Or use precooked vegetables, such as roasted or grilled sliced onions, fennel, eggplant, zucchini or peppers; marinated artichokes; roasted roots like potatoes, sweet potatoes, parsnips or carrots; sautéed mushrooms; or greens like spinach, chard, pea shoots, cabbage and kale.