Store-bought puff pastry can fancy up any sweet or savory filling. This asparagus and cheese tart has less than a handful of ingredients, and never fails to impress!
For her outstanding vegetarian dish, chef Suzanne Goin combines creamy polenta, sautéed mushrooms and greens with a garnish of garlicky, tangy gremolata.
Serve the tart as is, or go for broke and top with a bit of unsweetened whipped cream or very, very lightly sweetened Greek yogurt. Click here to visit the new home of KitchenDaily!