This supper tart from The Splendid Table’s How to Eat Supper is one of our go-to weeknight meals. Actually, I could say that about a lot of recipes in this cookbook. It’s one of my favorites. I love this recipe because it’s so good, it’s so easy, but mostly, I think I love it because it always seems to use up those last few lingering ingredients in the fridge that are slowly moving past their prime. One of my favorite things to do is sit down and evaluate the “what’s left” in the fridge before a particularly overdue grocery run. With a stack of my favorite cookbooks in front of me, I look for a few recipes that will sop up those extra ingredients. This one always fits the bill. With the previous weekend’s cupcake lemons and this week’s ice cream’s heavy creams and half-and-halfs, this tart is perfect. It also makes great use of those wilted salad greens that never seem to get eaten at the bottom of the carton, that other half of red onion sitting in tupperware, and those straggling grapes left behind when the nice big juicy ones are plucked from the bunch. The base is ready-made puff pastry, the filling is the greens, grapes, onion, a little garlic and lemon zest, some olive oil and salt and pepper. The topping at the end is heavy cream or half-and-half – whatever you are trying to get rid of, mixed with asiago (the best), but really any leftover grated cheese works fine. I no longer measure for this recipe, I just clean out the fridge and pile everything up that will fit, and less than twenty minutes later we’re digging in.