Delicious Christmas Leftovers

Grease and line a tart tin. Line the base and sides with the thawed shortcrust pastry sheet, gently push the sides around the tat tine. If there’s a little excess pastry don’t worry at this point. With a fork indent the base 3-4 times and then place in the freezer for 20min.

Preheat oven 180°C.

Remove pastry/tart tin from the freezer. Line the inside with baking paper, allow extra to cover and overhang the edge completely.

Fill with baking beans or rice then bake for 15min. Remove the baking paper/beans and bake a further 5min. It should still be blonde in colour. While still warm trim the any excess edges.

While the pastry is baking prepare the spinach. If using fresh spinach, add 3-4tbsp Monini Classico Extra Virgin Olive Oil in a medium frypan on medium heat. Add the spinach and sauté until just wilted. Set aside to cool slightly.

Prepare the carrots. I had used leftover roasted carrots that already had gorgeous flavour and cut in small dice shape.

To assemble – spoon the spinach (dollop style) around the base of the tart. Add the diced carrots then the cheese. Gently pour the egg/cream mixture until ingredients are just covered. Top with whole cherry tomatoes.

Bake for approx. 30-35min until light golden.

Enjoy! Note: If using leftover roasted vegetables then seasoning may not be required.

If toasting bread – Preheat oven 180°C. Place bread on a baking tray, drizzle a little olive oil and toast in the oven until light golden, approx. 10 min; allow to cool slightly and process until crumbed.

Roughly mash by hand or a food processor (in pulse action) the roast potatoes and broccolini, until roughly mashed. Stir through the grated parmigiano cheese.

Shape into croquettes in any size you prefer. Place in the fridge to set slightly which will make it easier to crumb.

Assemble the crumb mix into the 3 bowls. Start with coating in flour, then dip/coat in egg and final coat in bread crumb.

Add a good amount of Monini Classico Extra Virgin Olive Oil in a deep saucepan on medium heat.

Shallow fry and turn until golden over around. As the ingredients have already been cooked frying will only take a few minutes until crumb is crispy.

Place all prepare ingredients into a large bowl.

Dress with lemon juice, Monini Classico Extra Virgin Olive Oil and add seasoning if required.

Toss gently and thoroughly. Note: If using leftover roasted meat and marinated sundried tomatoes then extra seasoning may not be required.