SUPPER TART OF RED ONIONS, GREENS, AND GRAPES
- 1 light-packed cup mixed salad greens (spring mix or baby romaine)
- Generous ½ cup good-tasting seedless grapes
- 1 medium red onion, sliced into ¼-inchthick slivers
- Shredded zest of ½ large lemon
- 1 large garlic clove, fine chopped
- Leaves from 5 fresh thyme sprigs
- 1 tablespoon good-tasting extra-virgin olive oil
- Generous ¼ teaspoon salt
- â…› teaspoon fresh-ground black pepper
- 2 sheets frozen puff pastry, defrosted (one 17.3-ounce package)
- ¼ cup heavy cream
- 1 cup shredded Asiago cheese
Instructions:
Garlic, greens, and onions are spread on puff pastry and gilded with cheese and cream.
- Set one oven rack as low as possible. Preheat the oven to 500°F. Tear the greens into bite-sized pieces as you add them to a large bowl. Toss them with the grapes, onion, lemon zest, garlic, thyme, olive oil, salt, and pepper.
- On a large ungreased cookie sheet, lay out the pastry sheets side by side so they overlap by ¼ inch. Press the overlapping edges together to seal. Create a rim by folding the pastry edges up and over on themselves and pinching them together. You’ll end up with a rectangle that is about 7½ x 17 inches.
- Fill the center of the tart with the vegetable-grape mixture, spreading it out so there is space between the pieces. Slip it onto the bottom rack of the oven, and bake for 15 minutes. As the tart bakes, blend the cream and the cheese in a small bowl.
- Remove the cookie sheet from the oven. Spoon the cheese mixture over the tart, spreading it out. Slip it back into the oven and bake for another 6 minutes, or until the cheese is melted and barely picking up color. Pull the tart from the oven. Let it stand for a few minutes, and then cut it into 8 squares. Serve it right away or at room temperature.