Christmas leftover veggie tart
Reduce your food waste with a tart that you can make with any veggies you have left over from your roast dinner. This is also a delicious dish that you can share with your neighbours.
Ingredients
- 500g block of shortcrust pastry
- Plain flour (for dusting)
- 350g cooked vegetables (carrots, parsnips, sprouts – whatever you have leftover), roughly chopped
- 100g mature cheddar cheese, coarsely grated
- 3 medium free range eggs
- 225ml single cream
- 150ml whole milk
- ¼ x 20g pack thyme, leaves only
Method
Start by preheating the oven to 180˚C, gas mark 4. Roll the pastry on a floured surface to the thickness of roughly a £1 coin
Place a 23cm x 4cm loose-bottomed tart tin on a sheet of baking parchment and line with the pastry, pressing it tight into the corners. Leave the edges of the pastry overhanging, prick the base and leave to chill for 20 minutes
Line the pastry case with parchment and baking beans and place in the oven to bake for 20-25 minutes until the edges are golden brown
Remove the baking beans and cook for another 10 minutes or until the base is a light golden colour. Leave to cool for a few minutes and then use a serrated knife to trim off the overhanging pastry
Spoon the leftover veggies and most of the grated cheese into the pastry case until filled
Whisk up the eggs, cream, milk and thyme leaves together until smooth, season well and pour in the tart case
Scatter the rest of the cheese and bake for 30-35 minutes, or until it has just set in the middle. Cool for 5 minutes, remove from the tin and then pop it on a cooling rack. You can serve this tart at room temperature or chilled with whatever you fancy
