• 1 puff pastry sheet, defrosted
  • 1/3 cup crème fraîche
  • 3 tablespoons shredded gruyère cheese
  • 1 zucchini, thinly sliced lengthwise
  • 1 teaspoon chopped chives

Me and you, just us two.

The challenge in cooking for two is that there are always leftover ingredients. You put 3 or 4 mushrooms on a pizza – but what do you do with the leftover mushrooms in the box? Well, I suppose mushrooms are easy to use. But let’s say you follow a recipe that calls for an esoteric ingredient. You use half of the package and the rest is pushed to the back of the fridge, on track to spoil. But you’ve had enough of this particular dish and don’t want to repeat the recipe. A way to make use of these leftovers, without researching another recipe that calls for a slew of additional ingredients, is to simply remix the original dish. This is exactly what I did to create this vegetable tart.

All the ingredients, with the exception of the zucchini, was from the Bacon and Egg Breakfast Tart. I had bought an extra puff pastry package at the time and had leftover crème fraîche and chives. I thought of the tart like a pizza, where the toppings can vary. In this case, it just had to mesh with the nuttiness of the crème fraîche. Zucchini blends well and is in season currently. This simple adjustment changed the brunch dish to a seasonal dinner appetizer.

Directions

  1. Thaw the puff pastry dough according to the package instructions.
  2. Preheat oven to 425F. Lightly grease a baking sheet.
  3. On lightly floured surface, roll out the puff pastry to about a 10″ x 10″ square. Place the pastry on the greased baking sheet.
  4. Gently score a 1/2 inch border on the pastry. To prevent air bubbles during baking, lightly prick the pastry all over using a fork.
  5. In a small bowl, stir together the crème fraîche and shredded cheese, and season with salt and pepper.
  6. Spread the crème fraîche mixture on the pastry, keeping the border clean.
  7. Layer the zucchini slices, slightly overlapping, on top of the cheese mixture.
  8. Bake the tart until golden, about 14 – 16 minutes and rotating the baking sheet halfway through baking.
  9. Garnish with the chives and serve immediately.

Cook’s Notes

If you’re using leftover crème fraîche and shredded cheese, don’t worry if you don’t have the exact amount this recipe calls for. The point is to use up these leftovers! If you’re a bit low, you can add more zucchini layers to the tart so that the appetizer doesn’t look too bare.