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92dae861 d61c 4194 9b73 d50d1a65c5c0  2016 03 30 17 32 55
Food52
Food52

Yowza! This tart is ready for its close up. ? Phyllis Grant oh-so-casually recycled poached asparagus and pickled red torpedo onions from Easter by laying them out on a slab of puff pastry that she pulled from the freezer. The border got a dose of crème fraîche, Parmesan rained down on the middle, and then it baked in the oven at 350F for 25 mins.