Christmas leftover tart recipe
This versatile tart will work with whatever vegetables you have left over from the big day. You could swap the cheddar for any firm or semi-soft cheese, including goat’s and blue cheese.
Ingredients
- 500 g block of ready-made shortcrust pastry
- 1 handful plain flour, for dusting
- 350 g mixed cooked vegetables (carrots, parsnips, sprouts etc), roughly chopped
- 100 g mature cheddar, coarsely grated
- 3 eggs
- 225 ml single cream
- 150 ml whole milk
- 5 g thyme, leaves only
- 17.6 oz block of ready-made shortcrust pastry
- 1 handful plain flour, for dusting
- 12.3 oz mixed cooked vegetables (carrots, parsnips, sprouts etc), roughly chopped
- 3.5 oz mature cheddar, coarsely grated
- 3 eggs
- 7.9 fl oz single cream
- 5.3 fl oz whole milk
- 0.2 oz thyme, leaves only
- 17.6 oz block of ready-made shortcrust pastry
- 1 handful plain flour, for dusting
- 12.3 oz mixed cooked vegetables (carrots, parsnips, sprouts etc), roughly chopped
- 3.5 oz mature cheddar, coarsely grated
- 3 eggs
- 1 cup single cream
- 0.6 cup whole milk
- 0.2 oz thyme, leaves only
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 65 mins
- Serves: 6
Step-by-step
- Preheat the oven to 180°C (355°/Gas Mark 4).
- Roll the pastry on a floured surface to a thickness of 3mm (0.1 inch). Place a 23cm x 4cm (9in x 1.5in) loose-bottomed tart tin on a baking sheet and line with the pastry, pressing it right into the corners. Leave the edges overhanging, prick the base and chill for 20 minutes.
- Line the rested pastry case with parchment and baking beans. Bake for 20–25 minutes until the edges are golden brown. Remove the baking beans and cook for a further 10 minutes or until the base is a light golden colour. Cool for a few minutes then use a serrated knife to trim off the overhanging pastry.
- Fill the pastry case with the leftover vegetables and most of the cheese. Whisk the eggs, cream, milk and thyme leaves together until smooth, season well and pour in the tart case. Scatter over the remaining cheese and bake for a final 30–35 minutes, or until just set in the middle.
- Cool for 5 minutes, remove from the tin and then transfer to a cooling rack. Serve at room temperature or chilled with some mixed leaves.
This recipe is courtesy of Waitrose. You can find more Christmas recipe inspiration on the Waitrose website.
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