Name: Vegetable Tart
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Ingredients: 500 g block shortcrust pastry; Plain flour (for dusting); 350 g mixed cooked vegetables (carrots, parsnips, sprouts etc, roughly chopped); 100 g mature cheddar cheese (coarsely grated); 3 medium eggs; 225 ml single cream; 150 ml whole milk; ¼ x 20g pack thyme (leaves only)

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Christmas leftover vegetable tart — Picture: Courtesy of Waitrose & Partners

Do something yummy with all that leftover veg from Christmas lunch — or any leftover veg — with this delicious tart.

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Vegetable Tart

Allow extra time for cooling and chilling after preparation to make this tart turn out perfect.

Prep Time20 mins

Cook Time1 hr 5 mins

Total Time1 hr 25 mins

Course: Main Course

Keyword: Christmas

Ingredients

500 g block shortcrust pastry
Plain flour for dusting
350 g mixed cooked vegetables carrots, parsnips, sprouts etc, roughly chopped
100 g mature cheddar cheese coarsely grated
3 medium eggs
225 ml single cream
150 ml whole milk
¼ x 20g pack thyme leaves only

Instructions

Preheat the oven to 180˚C, gas mark 4. Roll the pastry on a floured surface to the thickness of a £1 coin. Place a 23cm x 4cm 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 veggies 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.

Notes

Recipe and image courtesy of Waitrose & Partners

Planning

Preparation time: 20 minutes + cooling and chilling
Cooking time: 1 hour 5 minutes
Total time: 1 hour 25 minutes + cooling and chilling
Serves: 6 – 8

Ingredients

500g block shortcrust pastry
Plain flour, for dusting
350g mixed cooked vegetables (carrots, parsnips, sprouts etc), roughly chopped
100g mature cheddar cheese, coarsely grated
3 medium eggs
225ml single cream
150ml whole milk
¼ x 20g pack thyme, leaves only

Method

Preheat the oven to 180˚C, gas mark 4. Roll the pastry on a floured surface to the thickness of a £1 coin. Place a 23cm x 4cm 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 veggies 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.

Recipe and image courtesy of Waitrose & Partners

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