This is a beautiful tart for special occasions, but to enjoy it more casually just bake the toppings on pizza dough instead of puff pastry. There is a good deal of room for substitution here to include your favorite veggies. Kale, fiddleheads, dandelion greens, broccoli rabe,and radishes are just a few examples.
1 sheet frozen puff pastry, thawed
2 tbsp olive oil
1 red onion, quartered and thinly sliced
4 cloves garlic, minced
1 red bell pepper, cut into thin strps
1 bunch asperagus spears, bottoms trimmed, cut into 2-inch sections
4 ounces baby bella, cremini, or portabello mushrooms,stemmed and sliced
8 oz baby spinach, fresh or frozen
1/3 cup thinly sliced sun-dried tomatoes(oil-cured or not)
2 tsp Italian seasoning blend (combo of oregano, thyme, and basil)
salt and pepper to taste
4 oz shredded non-dairy cheese
Heat the oil in a large skillet. Add the onion and saute over medium heat until translucent. Add the garlic and continue to cook until the onion turns golden. Add the bell pepper, asparagus, and mushrooms to the skillet. Cover and cook for 2-3 minutes, lifting the lid to stir occassionally, just until the asparagus turns tender-crisp. Add the spinach and sun-dried tomatoes. Cover and cook just until the spinach wilts, about 1 minute. Remove from the heat and add seasonings, salt, and pepper. Taste and adjust. Arrange puff pastry on a parchment-lined baking sheet. Sprinkle on shredded cheese, then distribute the vegetable mixture evenly over the surface. Create a little lip by folding all four edges over 1/2″. Bake at 400* for 15 minutes, or until puffed and golden. Allow to stand for 5 minutes before slicing and serving.