Stuck for ideas on what to do with your leftover Christmas food? Struggling to finish your roast turkey, glazed ham and all those trimmings? Then why not make use and give this ham, stilton and cranberry tart a go? Packed with all the same ingredients used on Christmas Day, follow the recipe below for this festive leftover dish.

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Ham, Stilton & Cranberry Tart

Ingredients

Tart Filling:

• 300g leftover Christmas ham chopped into small pieces
• 100g Stilton (crumbled)
• 75g roasted cranberries
• 1 handful kale (cooked or raw)
• 300ml double cream
• 3 eggs
• Salt & pepper

Tip: For roasted cranberries, coat a lined baking tray with olive oil, 2 tbsp sugar and salt then place 150g frozen/fresh cranberries on top. Bake at 190°C for 15 minutes.

Pastry:

• 250g plain flour
• 150 g cold unsalted butter
• 4tbsp cold water

What You'll Need

• A fluted tart/quiche tin
• A measuring jug
• A whisk
• A rolling pin
• Baking parchment
• Baking beans/dried lentils

Step 1:

Weigh out the flour and the butter, place both in a mixing bowl and rub together until it resembles fine breadcrumbs.

Tip: Use a food processor to save time.

Step 2:

Add the water and bring the pastry together until it begins to form a ball of dough. Once the dough has formed, bring it together with your hands and cover with cling film. Leave the dough to rest in the fridge for 30 minutes. Pre-heat the oven to 180°, butter your tart tin and dust flour on top of your work surface.

Step 3:

Place the pastry onto the work surface and roll it out using a rolling pin. Keep turning the pastry every so often and dusting the work surface so that it doesn't stick.

Step 4:

Once the pastry is rolled as thick as a pound coin, lift it back over the rolling pin and place into the tart tin. Press the pastry firmly into the tart tin and prick the base with a fork. Line the pastry with baking parchment, filling with baking beans. Bake the pastry in the oven for 10 minutes before taking it out. Remove the paper and baking beans and cook for a further five minutes.

Step 5:

Fill the pastry case with a layer of ham, stilton, roasted cranberries and kale. Whisk the eggs, cream, salt and pepper together in a measuring jug, then pour the mixture over the tart filling.

Step 6:

Bake the tart on the oven for 35 minutes or until the tart begins to turn golden and has set in the middle (a little wobble is fine). Remove the cooked tart from the oven and trim off the excess pastry.

Enjoy either warm or cold with a simple salad or any leftover roasted potatoes.

Images c/o: How to Cook Good Food

Enjoyed this article? Then why not also check out this mini panettone recipe - perfect for Christmas brunch.