Roast dinner tart

Roast dinner tart
  • Serves: 4
  • Prep: 10mins
  • Cook: 30mins


  • 1 sheet of puff pastry
  • Butter for greasing
  • Leftover meat, vegetables and stuffing
  • 1 small red onion, sliced
  • 2 large British Lion eggs
  • 150g cream cheese
  • Salt and pepper


  1. Roll out the pastry into a rectangle that would cover a baking tray with raised sides.
  2. Lay a sheet of baking paper onto the baking tray and grease with butter.
  3. Lay the pastry sheet onto a tray, making sure that the pastry reaches up the sides of the tin.
  4. Prick the base of the pastry with a fork and bake in a preheated 200C oven for approximately five minutes.
  5. Cut the leftovers into bitesize pieces and scatter over the pastry with the onion slices.
  6. Beat the eggs and cream cheese together and season to taste.
  7. Pour the egg mixture over the vegetables and return to the oven for 20-25 minutes until golden brown.

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