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.