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!