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It’s no secret we love store-bought puff pastry. It makes quick work of appetizers, doubles as pie crust and can even shortcut a batch of palmiers. (Fancy, right?) This wild mushroom, potato and onion tart (from Melina Hammer’s new cookbook, A Year at Catbird Cottage) proves the freezer staple is essential for quick—not to mention elegant—dinners.
“This tart can serve as breakfast, lunch or dinner and can be eaten hot or room temperature,” she writes. “Good all-butter store-bought puff pastry is something I keep in my freezer so I can throw together a meal just like this without much notice.”
Reprinted with permission from A Year at Catbird Cottage: Recipes for a Nourished Life. Copyright © 2022 by Melina Hammer. Photography Copyright © 2022 by Melina Hammer. Published by Ten Speed Press, an imprint of Penguin Random House.
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