Rather than simply reheating leftovers, I love to make a whole new meal that’s different to the original dish.
This tasty tart, with filo pastry as a base, is a great way to use up the roast meat (chicken, turkey or ham) that was left from Christmas Day.
- 6 sheets filo pastry
- 40g butter, melted
- 1½ cup ham off the bone, diced
- ½ wheel of brie, diced
- 1 bunch asparagus spears, halved and blanched
- 4 eggs
- 1 cup cream
- Sea salt and cracked pepper
- Radishes and summer greens, to serve
- Drizzle of flavoured oil
1 Preheat oven to 170oC. Brush one sheet of filo with butter and lay another on top so you have a double sheet. Repeat this with the remaining layers. Lay the double sheets inside a 24cm loose-base tart tin, overlapping them and folding the excess over the sides so the tin is evenly covered.
2 Arrange the diced ham over the base, then dot with brie and decorate the top with the asparagus spears. Whisk the eggs, cream and seasoning together and slowly pour it over of tart ingredients.
3 Place the tart on a heavy baking tray and bake for 30-40 minutes. Remove from the oven and leave to cool for 15 minutes.
4 Serve with sliced radishes and greens. Drizzle the tart and salad with flavoured oil.