One of the most frequent comments I hear in my cookery classes is how difficult pastry is to make. It does take a little practice to get it right but can be so rewarding when it turns out well.
But, at this busy time of the year, with lots of family to cook for and a fridge full of food, making pastry may not be on the top of your priority list. But that’s fine. What I wanted to share with you today is a recipe I developed for Wayfair. It’s a ham, Stilton and cranberry tart that can just as happily be made with shop bought shortcrust pastry.
The recipe I chose to make is one that uses up lots of your Christmas leftovers. The ham, Stilton and cranberries that form such an important part of Christmas day sometimes seem a little less appealing once they have been sitting in the fridge for a day or two. But this tart is a really good way of putting together a collection of ingredients and turning them into something that would make a tasty lunch or simple supper for you, your family and any friends that might be joining you over the Christmas break.
The recipe is simply a guideline, so feel free to swap the ham for turkey and the kale for broccoli or roasted sprouts. Any cheese would work here if you aren’t a big Stilton fan and remember that you can make this tart in next to no time if you keep a packet of ready rolled shortcrust pastry in the fridge.
If you like the sound of this lovely leftover tart then you can find the recipe for it below.
I also have a few other Christmas leftover recipes from my site which you might like:
Ham Stilton & cranberry tart
A recipe that makes great use of all your Christmas leftovers.
- 200 g plain flour, sifted
- 125 g cold unsalted butter
- 4 tbsp cold water
- 100 g leftover ham
- 50 g Stilton, crumbled
- 25-30 fresh cranberries OR 2tbsp cranberry sauce
- 50 g blanched kale, seasoned with olive oil, salt & pepper
- 50 g grated Gruyere & mature Cheddar
- 3 medium eggs
- 150 ml double cream
- 150 ml creme fraiche
- salt & pepper
For the pastry
Place the flour and the butter in a large mixing bowl and blend the butter into the flour using your fingertips until the mix resembles fine breadcrumbs
Add in the water and bring the pastry into a ball by sqeezing it together with your hands. You might need to add one more spoon of water but no more than that
Put the pastry onto a work surface and knead it for a few seconds until it forms a ball of dough
Wrap the pastry in cling film and chill for 30 minutes
Pre heat the oven to 170 degrees and place a large baking tray into the oven to heat up
Butter your tart tin then line it with baking parchment and baking beans and place it onto the pre-heated baking tray and bake in the oven for 15 minutes
Take the tin out of the oven, remove the baking beans and parchment and place the pastry back in the oven for a further 5 minutes
Remove the pastry from the oven and allow it to cool a little before filling
For the tart
Place the cooked ham in the base of the tart tin, followed by the kale, Stilton and cranberries/cranberry sauce
Place the eggs, cream, creme fraiche, salt & pepper in a measuring jug and whisk until combined
Pour over the tart filling and finish off by sprinlking the grated Gruyere and Cheddar over the top of the tart
Place the tart into the pre-heated oven at 180 degress on the pre-heated baking tray and bake for 30-35 minutes until golden.
This tart can be kept in the fridge for up to three days. You could also replace the leftover ham with turkey, sausagemeat, stuffing, sprouts, broccoli or any other cooked leftovers from Christmas.