Saw this recipe on Martha’s show, and immediately thought of a dozen other uses for this technique. Anna Kovel, her guest, made an easy and delicious looking Asparagus Parmesan Tart, but there are so many more possibilities using a puff pastry crust. My first thought was the Easter Pie I had made a while back – it looked beautiful, tasted great, but the crust was difficult to work with. Using puff pastry, I could have made the same dish a little lighter, and still do the latticework! Be careful with the fillings you use – anything creamy or liquid will not work with this technique. It might look pretty at first, but after the first slice, everything will sort of spill out . But then again, you can always use many smaller versions for individual servings – that way if it runs onto the plate, it is just a serving for one, and any “leakage” will look elegant.

Cheese that will bind the other ingredients together, custards that set – those will work wonderfully with a puff pastry shell!

For a sweet tart, after you brush the edges with butter, sprinkle a little sugar on them – a little extra crunch and sparkle for your final delight.