Quick leftovers tart

This is a great way to use up leftover veges - particularly roast ones. Use them in a tart. All you really need is some eggs and cream (or a splash of milk) to create the custard, and then add whatever you have to hand. The recipe below starts with a few eggs and cream, but just alter this to fill the tin size that you have. In the notes at the bottom of the recipe, you can see some extra additions. Basically look in the fridge and see what you have in jars, like capers and olives or mustard (mix it into the eggs/cream), and add them to the filling. Dollop some pesto over the top and add some prosciutto. This is perfect for taking to a picnic.

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Quick and Easy Tart

Yield: 6

Author: Lucas

This is a great way to make a picnic style tart out of leftovers

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Ingredients

• Ready Rolled Pastry
• Eggs
• Cream
• Cheese - goats, cheddar, parmesan, haloumi, anything!
• Roasted veges - spare potato, pumpkin, zucchini, capsicum, etc
• Pesto

Instructions

1. Heat your oven to 180 degrees C
2. Beat the eggs with some cream
3. Line a greased tart/pie dish with pastry
4. Lay out all the veges evenly around the base
5. Pour the cream/egg mixture over the veges
6. Dollop some cheese and pesto all over the dish
7. Bake in oven until top has a nice golden colour, the tart has a slight wobble, but isn't pourable and pastry looks golden around the edges
8. Let sit for 10 minutes before taking it out of the tin

Notes

Variation

• Add in prosciutto, olives, sundried tomato
• Serve with hot sauce - sriracha or tabasco

Make it cheaper

• leave out the cream, but you might need to add more egg, and it will be more dense