Leftover vegetable tart with herby dressing

Steve Brown
30 - 45 mins

Pastry of all sorts (puff, shortcrust and filo) is a fantastic way to use leftovers. Just think of having a puree base, a chunky topping and a zingy dressing and you can build a masterpiece of your own creation; bursting with colour and flavour.

Puff pastry 1 sheet
Leftover veggies (of your choice) 3 big handfuls
Butter 25g
Garlic 2 fat cloves
Milk, stock or water around 150ml
Any cheese scattering
Chilli optional
Green herbs and/or rocket Handful
Mustard 1 tsp.
Honey 1 tsp.
Lemon juice 1 tbsp.
Good quality oil 4 tbsp.
Egg if you've got one
Start by heating the butter in a heavy based saucepan and add one handful of the leftover veggies. Add the peeled and finely sliced garlic and cook over a moderate heat until the veggies start to catch a little on the bottom of the pan. Add the liquid (it shouldn't come any further than half way up the veggies) and bring to a simmer, cooking for a few minutes until the liquid thickens. Remove from the heat and blend to a puree with a hand blender and check whether or not you need to add any salt or pepper.
Spread the puff pastry out on a baking tray and spread the puree over the top, leaving a centimetre or so at the edge. Top with the remaining veggies and add some grated/broken up cheese. Add some slices of chilli if you like it spicy. If you like, you can beat an egg and brush the frame of the tart with it; it looks good but I prefer my eggs poached so it's up to you.
Bake at 200°C for 25 minutes until golden.
In the meantime, blend together the herbs, honey, mustard, lemon juice and oil. Taste and adjust to your liking.
Remove the tart from the oven, cut into pieces and finish with lashings of the dressing.