For regular readers of this blog, you all know that Friday night is “snack night”. We pretty much just clean out the fridge and make yummy appetizers “snacks” out of its contents. It’s our own way of honoring meals of days past in new and bite-sized ways. Our mom used to call it “clean out the fridge night.” But, whatever your moniker for this kitchen chore – meets – culinary gold…leftovers rule!
My own fridge reveals some random-cool ingredients, well on their way to refrigerator sadness – a single sheet of [partially crumbling] puff pastry, a half of a yellow squash and a small handful of asparagus. Hmmmm….sounds like a really fast veggie tart to me!
Asparagus and Yellow Squash Tart
1 sheet puff pastry, defrosted but cold
¼ cup flour for rolling
2 tablespoons melted butter
½ yellow squash, sliced thinly
12 +/- thin asparagus spears
1 teaspoon garlic powder
½ teaspoon dried basil
¼ teaspoon dried thyme
1 cup freshly grated parmesan cheese
Pinch of fresh ground black pepper
Preheat oven to 425 degrees. On a lightly floured board, roll sheet of puff pastry out thinly and place on a cookie sheet or pizza pan. Brush with melted butter. Sprinkle with garlic powder, basil and thyme. Top with squash slices and asparagus. Top with Parmesan. Sprinkle with black pepper.
Bake 15-20 minutes, or until pasty is golden and veggies are cooked.