Christmassy smashed potato leftover tart
A golden crispy potato case is the perfect base for this delicious leftover tart. Pile on the Christmas leftovers and bake until creamy and cheesy. Serve with a crisp green salad for a fabulous homemade lunch or supper with friends. Serves 4-6
Ingredients
For the potato base:
- 3 large whole potatoes (about 900g before cooking), skin on and boiled or baked (or for speed, cook in the microwave)
- Rapeseed oil
- Salt and pepper
Filling
- 300g turkey, cooked and shredded
- Pigs in blankets
- Sprouts
- Roasted parsnips or any other cooked leftovers
- 3 eggs
- 250ml crème fraiche
- 250ml double cream
- A pinch of nutmeg
- 50g caramelized onion marmalade or cranberry sauce
- 200g cheese, any leftovers will be delicious – I used cheddar and some brie
Method
- Use a medium-sized tart case or pie tin. Thickly slice the cooked potatoes into it and use the bottom of a glass to mash them into the pie tin. Once the base and the edges are completely covered with a layer of potato, drizzle with the rapeseed oil and season well with salt and pepper. Bake in a preheated oven at 200 degrees for about 30 minutes or until golden.
- Take the pie case out of the oven and spread the cranberry sauce to cover the base then sprinkle over about a third of the cheese, chopped or coarsely grated. Chop your turkey, pigs in blankets, sprouts, parsnip and any other leftovers and place on top of the cheese layer.
- In a jug beat together the eggs, crème fraiche, double cream and nutmeg and add a handful of the cheese. Stand the base in its pie dish on a whole sided baking tray (to catch the drips) and then pour over the egg and cream mixture. Sprinkle the remaining cheese on top and then put into the oven to bake for about 30 minutes.