Chef Adrienne Cheatham grew up in the restaurants. Her mother managed around Chicago. But her dad, a Mississippi native, also wanted her to experience the South, so each spring and summer break, she went to live at her great aunt Ruby’s house in Jackson. “There was always food everywhere,” says Cheatham, now a chef in New York City and the author of the cookbook Sunday Best. “But literally nothing went to waste. Chicken bones, turnip greens, everything had a use whether it was on our table or feeding the neighbor’s pigs.”
Honoring that ethos, one of her go-to ways to use what she has on hand is to create a tart with puff pastry dough. “I always have it in my freezer, no matter what,” she says. “If you get a last-minute call to visit friends, or are having people over, you can throw together a main course or an appetizer or dessert with it using whatever you have at home.”
Find recipes for tarts that work perfectly with this pastry recipe.