Broccoli Walnut Blue Cheese Croustade

Always keep a package of puff pastry in your freezer. As soon as you use it, replace it immediately, even if you have no idea how you will use it - I swear it will come in handy. Need an appetizer? Scatter a few nice savories and cheese about a puff pastry sheet and - viola! You have appetizer.1 cup walnuts
3 cloves garlic
3 cups broccoli flowerets, chopped to 1/2-inch pieces
About 12-15 grape tomatoes, sliced in half lengthwise
1 small jar marinated artichoke hearts, chopped coarsely
1 Tbsp olive oil
1 tsp dried rosemary leaves
1/2 cup grated Fontina cheese
1/2 cup crumbled blue cheese
1/2 cup coarsely grated Parmesan cheese
2 12x12-inch squares of puff pastry, thawed

Preheat the oven to 375F. Toss the walnuts into a single layer on a baking sheet. Toast the walnuts in the oven about five minutes, or until they are very aromatic, being very careful not to burn them. Tip the walnuts into a small food processor. Add the garlic to the walnuts, and grind only just to a coarse meal, being careful not to grind too much to form a paste.

Spread the walnut-garlic meal about the two pastry squares. Toss the broccoli and tomatoes in a bowl with the oil and rosemary. Salt and pepper to taste and mix well. Spread veggie mixture eveny on top of the walnut spread. Scatter artichokes about other veggies. Finally, top the veggies with the fontina and blue cheeses, then the Parmesan cheese. Bake about 20 minutes, watching carefully towards the end, until the cheese is bubbly and browned, but not burnt. Makes 2 tarts, enough for appetizers for 6.