This lovely spring or summertime tart is perfect as an appetizer, placed atop lightly dressed greens for a salad, or as a side dish for fish, poultry, pork, or beef. Basically, it’s good anytime and anywhere! I created it while trying to use up things I had in my fridge (what’s new?) including the zucchini, caramelized onions, and blue cheese.  I always have Parmesan and puff pastry on hand, so this was a no-brainer. Feel free to add in whatever you have on hand as well; such as sun-dried tomatoes, capers, olives, or tapenade… the possibilities are endless. If you’re not the huge fan of blue cheese, that I am, substitute in another good melting cheese… say Fontina, or just use more Parmesan. Just get in that kitchen and create!

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