This free-form tart combines three alliums (scallions, garlic, and onion) for maximum flavor and crispy-jammy texture. And I'd happily eat it for breakfast, lunch, or dinner.

The key to the flaky crust is to move fast! Rolling and folding the dough while the butter is still cold creates distinct layers of butter and flour that will steam apart during baking, making the crust light and flaky.

read more about making the dough here