Tag Archives: vegetarian

Ratatouille Tart with Polenta Crust

Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}If you’re searching for a plant-based summer recipe that is as visually striking as it is delicious, look no further. This Ratatouille Tart with Polenta Crust combines two of my favorite things—simply-prepared vegetables and soft corn polenta—and elevates them into one magnificent main. Did I mention that it’s naturally gluten-free and vegetarian?*

*I wrote vegan swaps in the recipe, too.Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}While this recipe takes some time to prepare, none of the steps are difficult and the results are more than worth the effort! You can make things easier for yourself by preparing the polenta and forming the crust a day ahead.Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}When you’re ready to bake, spread on some tomato sauce and slice up a bunch of summer produce. If you’re a little fancier than I am and have a mandoline, this would be a great time to use it.Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}Assemble the tart by arranging the sliced vegetables in concentric circles and finishing them off with olive oil and fresh thyme. Cover the whole thing with a parchment round to ensure that everything cooks evenly. And then…Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}…well, let’s just say I’ll pray for you during the thirty minutes between baking and slicing. I promise it’ll be worth the wait. I mean, when are polenta and ratatouille not worth the wait?!Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}I love this tart when it’s fresh, but you should know that it slices particularly well at room temperature and cold, meaning this is a great make-ahead option. The tart pictured here was made on a Monday and reheated by the slice for lunches all week long.Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}It was exactly as wonderful as it looks.Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}

Ratatouille Tart with Polenta Crust
ratatouille adapted from Deb Perelman
makes 1 9-inch round tart, 4-6 servings

Polenta Crust:
2 cups water
1 cup whole milk (or unflavored, unsweetened plant milk)
1/2 teaspoon Kosher or sea salt
1 cup coarse ground cornmeal
2 tablespoons unsalted butter or olive oil
1/2 teaspoon prepared dijon mustard
few grinds freshly ground black pepper

Ratatouille:
1/4 cup tomato sauce
2 cloves garlic, minced
1/2 shallot, minced
1/2-1 teaspoon Kosher or sea salt (based on your taste), divided
~1/2 small, thin eggplant, 1/8 inch slices
~1/2 medium zucchini, 1/8 inch slices
~1/2 medium yellow squash, 1/8 inch slices
~1/2 long, thin red bell pepper, seeded, 1/8 inch slices
~1 1/2 roma tomatoes, 1/8 inch slices
1 tablespoon olive oil
few grinds freshly ground black pepper
1 1/2 teaspoons fresh thyme leaves

For assembly:
9-inch round piece of parchment paper

For serving (optional):
fresh parsley or other herbs
feta or goat cheese

Grease a 9-inch round springform pan or tart pan with removable bottom. Set aside.

Make polenta. Bring water and milk to a simmer. Keep an eye on it, as milk can boil over dramatically without much notice. Add 1 teaspoon salt. Whisking constantly, add polenta in a thin stream. Reduce heat to medium-low, whisking very frequently for 25-30 minutes, until thick. Remove from heat. Whisk in butter, dijon, and black pepper. Transfer to prepared pan and use a silicone spatula or wooden spoon to spread it to the edges. Let sit for 15 minutes.

Using the back of a wet spoon, press the polenta from the center toward the edges of the pan to create a rustic crust. Set aside. At this point, the crust may be covered and refrigerated for up to 24 hours.

Preheat oven to 375F. Prepare the ratatouille filling. Spread tomato sauce on the bottom of the tart. Scatter minced garlic and shallot over the top, along with 1/4 teaspoon of salt. Starting from the outer edge and working in a concentric circle to the center, arrange sliced eggplant, zucchini, yellow squash, red bell pepper and tomato in an overlapping pattern. Drizzle with olive oil and top with 1/4-1/2 teaspoon salt, black pepper and fresh thyme.

Cut a piece of parchment to fit over the pan, covering all exposed tart. Gently lay it in the pan. Bake tart 45-55 minutes, or until vegetables are tender. Remove and discard parchment. Let tart cool at least 30 minutes before slicing. Serve with fresh herbs or cheese, if desired.

Slices will be neatest at room temperature, but tart may be served at any temperature. Leftovers will keep covered in the refrigerator for up to three days.Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}

Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}

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15 Minute Stovetop Mac & Cheese

15 Minute Stovetop Mac & CheeseWhen I first moved to New York and was in grad school, I spent a lot of time on student film sets. It didn’t take long for me to get bored with that situation because it turns out that I find the repetitive hurry-up-and-wait of being on set to be utterly dull. I like screenwriting and production design, but with the way the course (and life) worked, I couldn’t be in charge of those things on every shoot.15 Minute Stovetop Mac & CheeseUnfortunately though, I’m not gifted with much else in that realm. I’m not confident enough to direct. I like to act, but was/am too timid to pursue it in any real way. My hearing is terrible, so sound is out. My arms aren’t strong enough to hold the boom mic for very long. Editing is just a “no.” The list of disqualifications goes on and on, save for one notable exception: I can cook. And so it was that the majority of my production course credits came from being craft services, a.k.a. the on-set caterer.15 Minute Stovetop Mac & CheeseNow, being “crafty” for a student film isn’t the same as what you see when you spot film shoots on the streets of New York. Not even close. I didn’t have a truck or a crew; there was no oven or microwave. I was limited to what I could make in my Upper West Side apartment and transport in a cooler and what I could prepare on-set on a single electric burner. Oh, and it had to be cheap. Options were extremely limited—there were a lot of prepared salads and sandwiches—but my 15 Minute Stovetop Mac & Cheese was always a crowd pleaser.15 Minute Stovetop Mac & CheeseI mean, what’s not to love? This macaroni & cheese has all the cheesy flavor and creamy texture you want, but is less than half the work of most traditional recipes. Where those often require a pot, a pan, a roux, making a mornay sauce, and probably an oven, this recipe requires almost none of that…but it still delivers big-time.15 Minute Stovetop Mac & CheeseIt also requires just six ingredients (seven, if you want to garnish with parsley) and two of them are salt and pepper. Whaaaaat. Since 15 Minute Stovetop Mac & Cheese is a from-scratch recipe, it will cost a few dollars more than the stuff in the blue box, but it’s also infinitely tastier. I’ll take real melted cheese over reconstituted powdered cheese any day. It’s not even a contest.15 Minute Stovetop Mac & Cheese15 Minute Stovetop Mac & Cheese15 Minute Stovetop Mac & Cheese15 Minute Stovetop Mac & CheeseThis recipe really does comes together in fifteen minutes, so it’s ideal for busy weeknights or filling a craving or feeding a bunch of student filmmakers on the fly.

  • Set a pot of water to boil.
  • Grate the cheddar and cut the cream cheese into pieces.
  • Boil and strain the macaroni. Return it to the pot.
  • Stir in the cheeses, a touch of dijon mustard, and salt & pepper. Loosen the sauce up with a little pasta water if you like.

That’s literally it. The entire recipe. Boom. Done. Finito.15 Minute Stovetop Mac & CheeseRight now, you’re just one pot, four steps, six ingredients, and fifteen minutes away from diving fork-first into a bowl of creamy, cheesy magic. What are you waiting for?!15 Minute Stovetop Mac & Cheese

15 Minute Stovetop Mac & Cheese
makes 6-8 servings

16 ounces (1 pound or 4 cups) dry elbow macaroni noodles
12 ounces freshly grated cheese of choice (I like extra sharp cheddar)
6 ounces (3/4 brick) full-fat brick-style cream cheese, cut into pieces
1/2 teaspoon prepared dijon mustard
1/2-1 teaspoon freshly cracked black pepper, to taste
1/4-1/2 teaspoon fine sea salt, to taste
parsley, to garnish (optional)

Bring 6 quarts of water to a boil in a large pot over high heat. Season well with salt. Prepare elbow macaroni according to package directions. Drain, reserving 1 cup of the starchy cooking liquid.

Return cooked macaroni to the pot. Fold in grated cheese. Add cream cheese, stirring until melted. Add splashes of reserved starchy pasta cooking liquid until desired consistency is reached. Stir in dijon mustard, salt and pepper. Taste for seasoning. Garnish with parsley, if desired, and serve.

Mac & Cheese is best fresh, but leftovers may be refrigerated in an airtight container for up to 3 days.15 Minute Stovetop Mac & Cheese15 Minute Stovetop Mac & Cheese15 Minute Stovetop Mac & Cheese

Spinach-Artichoke Twice-Baked Potatoes

Spinach-Artichoke Twice-Baked PotatoesFor weeks, I have been eagerly waiting to share this recipe with you. I’d love to say that I feel this way with every single recipe in my archives, but that would be a lie. I only post recipes that I like and believe in, of course, but it’s rare that I get all kid-on-Christmas about one.Spinach-Artichoke Twice-Baked PotatoesSo, what’s so special about this recipe? Well, for one, it’s a vegetarian main (or hearty side), and I can never have too many of those. And two, it’s for twice-baked potatoes that are filled with the flavors of my favorite hot, cheesy dip. Need I say more?!Spinach-Artichoke Twice-Baked PotatoesThese Spinach-Artichoke Twice-Baked Potatoes are so delicious, y’all. They’re soft and creamy on the inside and brown and crispy on the outside. Oh, and there’s melted cheese involved. And a serving of vegetables. Yesssss.Spinach-Artichoke Twice-Baked PotatoesIf, by chance, you’ve never heard of or eaten a twice-baked potato…well, I’m sorry that you’ve been deprived for so long. Luckily, you can remedy that today! Let me give you a quick rundown.Spinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesAs their name states, twice-baked potatoes are potatoes that have been baked two times. The first time, they are rubbed down with oil and salt and baked until tender.Spinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesNext the potato innards are scooped out, leaving behind four potato skin “boats.” The potato flesh is mashed with other ingredients to create a filling.Spinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesTraditionally, those include sour cream, bacon, cheddar, and scallions, but this recipe deviates from the norm in favor of lemony sautéed spinach, chopped artichoke hearts, butter, cream cheese, and monterey jack cheese. YUM.Spinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesThe filling is then spooned back into those potato skins, topped with more cheese, and baked a second time, until golden and a bit crispy ❤ Spinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesI prefer to serve Spinach-Artichoke Twice-Baked Potatoes as a main, but they also work well alongside chicken or pork. However you serve these potatoes though, they’re guaranteed to leave you wishing you’d doubled the batch.Spinach-Artichoke Twice-Baked Potatoes

Spinach-Artichoke Twice-Baked Potatoes
makes 4 servings

2 medium-large russet potatoes (about 1 pound total)
1 1/2 teaspoons olive oil, divided
1 1/4 teaspoons Kosher salt, divided
5 ounces fresh baby spinach leaves
juice of 1/2 lemon
1/2 13.5 ounce can artichoke hearts in water, drained
2 ounces full-fat cream cheese (1/4 brick)
2 tablespoons unsalted butter
1/2 teaspoon freshly-cracked black pepper
1 cup (about 4 ounces) shredded Monterey Jack cheese, divided

Preheat oven to 400F. Line a baking sheet with parchment paper.

Scrub and dry potatoes. Prick each several times with a fork. Massage 1/2 teaspoon each olive oil and salt onto potato skins. Place on prepared pan and bake about 1 hour, or until I small knife meets no resistance when inserted. Let potatoes cool 7-10 minutes, or until they can be handled.

While potatoes are baking, prepare the filling ingredients. Heat 1 teaspoon olive oil in a skillet over medium heat. Add spinach by the handful, wilting it as you go so as not to overload the pan. Season with 1/4 teaspoon salt. When all spinach has wilted, remove pan from heat. Squeeze in lemon juice and give another stir. Set aside.

Use a large, sharp chef’s knife to cut artichoke hearts into a 1/2-inch dice. Set aside.

When you can handle the potatoes (they should still be very warm), remove them to a cutting board. Slice them in half lengthwise and use a spoon to scoop out the flesh, leaving behind the potato skin “boats.” Set the skins aside.

Make the filling. Place potato flesh in a medium mixing bowl. Use a potato masher (or two forks) to break up the large pieces. Add cream cheese, butter, 1/2 teaspoon salt and black pepper and continue to mash just until combined. Do not over-mash. Use a silicone spatula or wooden spoon to fold in spinach, artichokes, and 1/2 cup shredded Monterey Jack. Taste a small bite of filling and adjust seasoning as needed.

Place potato skins on a parchment-lined baking sheet. Divide filling mixture among skins (1/2-2/3 cup each); they will likely be heaping a bit. Top each with 2 tablespoons shredded Monterey Jack cheese. Bake for another 20-25 minutes at 400F, or until the cheese is browning in places. Let potatoes cool a few minutes before serving.

Twice-Baked Potatoes are best eaten the day they are made, but leftovers can be draped with a damp paper towel and reheated in the microwave, if desired. I’m sure they can also be reheated in a toaster oven or oven, although I have not tried it myself. Leftovers will keep covered in the refrigerator for up to 3 days.Spinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked PotatoesSpinach-Artichoke Twice-Baked Potatoes

Roasted Butternut Squash Soup with Maple-Chile Butternut Seeds

Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsI love January on this blog. It’s not that I’m not into making desserts all the time—and you know I can’t quit baking completely—but it’s really fun to share recipes that are part of my everyday life. The sorts of things that I make on the weekends and then delegate as lunch or dinner for the next four days. #singlelady Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsI’ve been making this Roasted Butternut Squash Soup for the last few months and I can’t get enough. It’s super simple to put together and very wholesome and comforting.Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsDid I mention that it’s made almost entirely of vegetables and contains zero dairy? This soup’s creamy, velvety texture comes from one unsuspecting secret ingredient: a turnip.* It’s diced up and roasted with the butternut squash until everything is golden and sweet. Yum.

*Yes, the turnip pictured is comically large. That’s what I get for shopping ten minutes before close on a Friday night.Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup with Maple-Chile Butternut SeedsThe roasted vegetables are then combined with some softened aromatics and stock (chicken or vegetable, whatever you have on hand), simmered for a few minutes, and puréed into a thick, rich, nutritious soup.Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup provides a great blank slate for any number of garnishes. I was tempted to go with crispy bacon or even a wintry pesto, but decided instead to make something out of the seeds from my butternut squash!Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup with Maple-Chile Butternut SeedsWhile the vegetables were roasting, I rinsed the seeds to remove the fibrous squash innards. Then I toasted them in a dry pan just until they started to pop. After that, I added some olive oil, maple syrup, ancho powder, cayenne and salt, and stirred until they were brown and crispy.Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup with Maple-Chile Butternut SeedsThe results are spicy, salty, sweet Maple-Chile Butternut Seeds, perfect for garnishing soup. Or eating by the tiny handful while you wait for your subpar Chinese takeout to arrive, which is exactly what happened to these. Ah, well.Roasted Butternut Squash Soup with Maple-Chile Butternut Seeds

Roasted Butternut Squash Soup
makes 4-6 servings

1 2 lb butternut squash
1 large or 2 medium white turnips
3 tablespoons olive oil, divided
1 large or 2 small Spanish onions, 1/2-inch diced
3-5 cloves garlic, crushed
4 cups chicken or vegetable stock
2 cups water
2 bay leaves
1/2-3/4 teaspoon fine sea salt
1/4-1/2 teaspoon freshly cracked black pepper

Preheat oven to 425F.

Peel butternut squash and use a large, sharp chef’s knife to cut it into 1-inch chunks. Reserve seeds for Maple-Chile Butternut Seeds (recipe below).

Peel turnip(s) and cut into 1-inch chunks. Place turnip and butternut squash pieces on 2 dry rimmed baking sheets. Drizzle each pan with 1/2 tablespoon (1 1/2 teaspoons) olive oil and toss to coat vegetables. Roast 50-60 minutes, tossing every 25 minutes. They should be soft and caramelized in places. (The roasting time is a good time to make Maple-Chile Butternut Seeds.)

Heat remaining 2 tablespoons of olive oil in a 6-quart soup pot over medium heat. Add diced onion and crushed garlic cloves and cook, stirring frequently, until onion has softened. Stir in roasted vegetables. Add stock, water, and bay leaves. Turn heat to high. Bring to a boil, reduce to a simmer, and cook for 15 minutes.

Remove pot from heat. Discard bay leaves. Use a stick-blender to purée soup. Season with salt and pepper, as desired.

Serve soup with butternut seed garnish. Leftovers will kee in an airtight container in the refrigerator for up to 4 days.

Maple-Chile Butternut Seeds
makes about 1/3 cup

~1/3 cup butternut squash seeds (from 1 butternut squash)
1 teaspoon olive oil
1/4 teaspoon ground ancho, chipotle or other chile powder
pinch of ground cayenne pepper
pinch of fine sea salt
2 teaspoons pure maple syrup

Place squash seeds in a small mixing bowl and cover with water. Use your fingertips to remove pithy squash innards from seeds, discarding them as you go. Pour seeds through a colander and remove any remaining pith.

Place seeds in an even layer on a clean, dry kitchen towel (or double layer of paper towels). Blot dry with another kitchen towel (or paper towel).

Heat a medium heavy-bottomed skillet over medium-low heat. Add squash seeds and toast, stirring every minute or two, until they start to pop. Do not burn.

Reduce heat to low. Stir in olive oil. Return heat to medium-low and cook, stirring frequently, until they begin to darken and pop again. Do not burn.

Mix in chile powder, cayenne, salt, and maple syrup. Stir constantly for 1-2 minutes, until the seeds clump. Remove from heat.

Transfer seeds to a plate and let cool completely. Serve with Roasted Butternut Squash Soup.Roasted Butternut Squash Soup with Maple-Chile Butternut SeedsRoasted Butternut Squash Soup with Maple-Chile Butternut Seeds

Tomato Pesto Tart

Tomato Pesto TartI can’t believe it’s taken me so long to post this Tomato Pesto Tart. I’ve been thinking about it for years!Tomato Pesto TartI always intend to bake something savory during the summer, but I inevitably become consumed with berries and cherries and peaches, and before I know it, I’m cracking open a can of pumpkin. I’m in my third year as a blogger and I’m pretty sure that this is my very first savory, summery baked main course!Tomato Pesto TartThis Tomato Pesto Tart is basically everything you love about caprese salad, wrapped up in crazy-flaky Rough Puff Pastry and baked until bubbly.Tomato Pesto TartThere’s a layer of basil pestoTomato Pesto Tarta layer of torn fresh mozzarella cheese…Tomato Pesto Tartand a layer of sliced fresh tomatoes.Tomato Pesto TartI used some vine-ripened tomatoes that looked good at the green market, but feel free to use heirloom tomatoes, cherry tomatoes, or any other variety you like! Just make sure to drain them on paper towels so they don’t make the tart too wet.Tomato Pesto TartDrizzle the tart filling with olive oil and give it a good sprinkle of salt and pepper before baking for about half an hour. You’ll know it’s ready when the filling is a little bubbly and the crust is golden.Tomato Pesto TartLet the tart cool for a few minutes before slicing it up. Add a side salad and you’ve got a great weeknight meal! This would also be a good dinner party option.Tomato Pesto TartTomato Pesto TartOooh, or a garden party! I don’t have a garden, nor do I throw very many parties, but I could see this being absolutely perfect for a garden party.Tomato Pesto TartI also don’t know anyone who throws garden parties (because New York), but if you have a garden and want to throw a party in it (or if you are buddies with the garden party queen, Ina Garten) please make this tart and invite me so I can live out my Tomato Pesto Tart fantasy, okay? Okay.Tomato Pesto Tart

Tomato Pesto Tart
makes one tart, about 6-8 servings

Rough Puff Pastry:*
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

For assembly:
5-6 vine-ripe tomatoes, 1/4-inch slices
1/2 cup Basil Pesto (homemade or prepared)
8 ounces fresh mozzarella, torn
1 tablespoon olive oil
freshly cracked black pepper, to taste
pinch of Kosher or sea salt, optional
1 large egg
1 teaspoon water
torn fresh basil, for garnish (optional)

Make Rough Puff Pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed quarter-sheet pan or jelly roll pan with parchment.

Drain tomatoes. Place tomato slices on triple-layers of paper towels. Let sit 10 minutes before gently flipping. Let sit another 5-10 minutes, or until you are ready to use them. Do not skip this step.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Transfer dough to the prepared pan. Trim any overhang to 1 inch. Dock center of the dough with a fork. Refrigerate for 15 minutes if dough becomes too sticky.

Spread basil pesto over the docked dough. Scatter torn mozzarella over the top. Remove tomato slices from paper towels and arrange them over the mozzarella, slicing them to fit, if necessary. Drizzle olive oil over the top and sprinkle with salt and pepper. Fold overhang over the edges of the filling. Refrigerate for 15 minutes if dough becomes too sticky.

Make an egg wash. In a small bowl, use a fork to whisk together egg and water. Use a pastry brush to apply egg wash over any exposed crust.

Bake 28-30 minutes, until edges are puffed and golden brown. Large bubbles may form during baking. Pop them with a fork or sharp knife, as needed.

Let tart cool completely in the pan on a rack. Use parchment to remove tart to a cutting board. Remove parchment. Scatter with torn fresh basil, if desired. Slice tart into pieces. Serve immediately.

Tart is best eaten the day it’s made, but may be refrigerated for up to three days. If stacking slices, use wax paper as a barrier.

Note:

If you do not wish to make the Rough Puff Pastry, you may use one sheet of frozen all-butter puff pastry that you have thawed according to package directions.

Tomato Pesto TartTomato Pesto Tart