Leftovers Tart

You know how all of us support no-waste cooking. There are many ways to incorporate leftovers in your meals. Yes, leftovers can be tricky sometimes. But not if you have a few clever ideas up your sleeve.

In the past, we have used our intense truffle butter to transform leftover mash potatoes or our aromatic walnut oil to roast various leftover veg and chickpeas.

This week we have a new idea for you! Make a tart. Tarts and pies are good that way. You see, if you make say a spinach pie, you can use whatever greens you have available, wilted or not. If you make a tart, you can use it as your basis for whatever ingredients you have laying around in your fridge.

We took the idea from Bon Appetit, which is the writer’s favourite cooking magazine. So for this tart we used puff pastry (but you can make your own if you want, and a feta cheese/yogurt base. Then you can really use whatever ingredients you have around. For example, I had a few sun dried tomatoes and marinated artichokes that we did not use at our last cooking class and wine tasting. These keep perfectly in the fridge covered in olive oil. But the time comes when one wants to clear their fridge. Enter tart idea.

 

Serves 4 as main:

1 sheet of puff pastry (approx. 300g)
100g whole milk
150g feta cheese
150g Greek yogurt
100g sun-dried tomatoes
100g marinated artichokes

Preheat your oven at 180C.

In a small pot and over medium-low heat, warm up your milk. Crumble the feta cheese in the pot and stir well until feta cheese melts and there are no lumps. Remove from the heat and let it cool down a bit. Fold in the yogurt and stir until well combined.

Roll out your puff pastry and place it on a baking sheet. You can use greaseproof paper, or make sure to oil the baking sheet so that your tart doesn’t stick to the bottom.

Using a fork, pierce the puff pastry across all of its surface. Put the puff pastry in the oven and bake for 5 min, until light golden. Remove from the oven and let it cool. Leave the oven on.

Spread the feta/yogurt mixture on the puff pastry, leaving a few cm on each side. Scatter the sun-dried tomatoes and artichokes all around. Drizzle some of their oil if you wish.

Place back in the oven and bake for 20-25 min, until the puff pastry is golden. Now, this is what we call cooking with leftovers!

 

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