I’ve had an extra sheet of frozen puff pastry in the freezer for a couple of months now. Every time I open the freezer to fill a glass with ice I can feel it accusing me of murder. Somehow it knows that I throw out a freezer-burned puff pastry sheet every six months or so.
This morning I woke up in the mood for a fancy breakfast and thought of that puff pastry. Perhaps an asparagus tart with eggs? I began chopping a small onion and some garlic, but when I pulled the asparagus from the refrigerator I discovered the asparagus had taken a turn for the worst. Whoops!
I needed a new plan and a quick look through the refrigerator revealed mushrooms, zucchini and goat cheese. I still wanted to make a tart, but needed some guidelines to work from. I did a quick search on the wonderful world wide web and the first thing to pop up was this recipe for a Zucchini, Mushroom & Goat Cheese Tart. Perfect!
As my puff pastry thawed out I prepped the toppings. I cooked the zucchini for less time than recommended, added the small onion I had already diced to the mushrooms, used Marsala wine instead of Madeira and created a smaller puff pastry by scaling everything back for the two of us.
The tart had nice crispy edges and a delicious, earthy flavor from the mushrooms and thyme. The creamy goat cheese added a whole new dimension of flavor and I quickly scarfed mine down.
Easy, tasty and perfect for a Sunday morning!
So you murdered the asparagus instead of the pastry. Lol. I hate to think of what all I’ve “murdered” through the years!
Oh, the stories your refrigerator could tell :p