A Savory Tart for a Fickle Season

The weather can be capricious this time of year, but this savory tart, adapted from the food writer Anna Jones’s new vegetarian cookbook, “The Modern Cook’s Year” (Abrams, 2019), suits any shade of spring. Store-bought puff pastry is topped with mustard-spiked crème fraîche, swirls of zucchini, custardy eggs and an abundance of fresh greens. A…

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