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Oyster Mushroom and Corn Tart
Oyster Mushroom and Corn Tart Photo courtesy of Matt Armendariz

We’re not gonna lie. When we are cooking for one and want to get some veggies in our system, we’re more apt to top some sautéed broccoli with a fried egg than do anything truly remarkable. Fortunately, Joe Yonan’s Eat Your Vegetables has opened our eyes to a new world of vegetarian recipes for solo cooks. Yonan filled his new cookbook with bold dishes like a kale and mango Niçoise salad, spinach enchiladas and this seasonal tart, which piles onions, corn and mushrooms atop a puff-pastry crust.

Makes one 5-inch-square tart

1 tablespoon extra-virgin olive oil

½ small yellow onion, thinly sliced

One 5-inch-square frozen store-bought puff pastry, preferably an all-butter brand (such as Dufour), defrosted but still cold

⅓ cup fresh corn kernels (from about ½ ear) or thawed frozen corn

½ cup oyster mushrooms, cleaned and cut into ½-inch pieces

Sea salt

Leaves from 1 sprig of thyme

1 tablespoon soft goat cheese

1. Preheat the oven to 425° and line a small baking sheet with parchment paper. Set aside.

2. In a small skillet set over medium heat, warm the olive oil. Add the onion and sauté, stirring frequently, until it is soft and lightly browned, about 5 minutes. Remove from the heat and set aside.

3. On a clean, lightly floured work surface, roll out the puff pastry slightly until it is about 6 inches square. Pierce the dough every half inch with a fork. (This helps the pastry rise more evenly.) Transfer the dough to the prepared baking sheet.

4. Gently spread the reserved onions over the dough, leaving at least a 1-inch border around the edges. Sprinkle the corn kernels over the onions, then top with the mushrooms, a sprinkling of salt and the thyme leaves. (It may seem like too much filling, but the mushrooms will shrink as they cook.) Pinch off small pieces of the goat cheese and dot them on top of the tart.

5. Lightly moisten the edges of the dough with water, then fold in the edges to form a rim of pastry that slightly overlaps the filling. Using the tines of a fork, crimp the edges. Bake the tart for 20 to 25 minutes or until the pastry has puffed up and turned golden brown. Transfer the tart to a plate and serve immediately. 

Reprinted with permission from Eat Your Vegetables by Joe Yonan, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.

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