Serves 3-4

If you’ve a packet of ready-rolled puff pastry and a few leftovers in the fridge you have always got a meal. There cannot be a real recipe for this dish but here’s the basic idea …. It’s like a left-overs pizza on a pastry base. Be creative!

Ring the changes with this tart according to the leftovers in your fridge.

• 320g pack ready-rolled puffed pastry

• 4-5 tbsp chutney, passata, sauces (e.g pesto) or cream cheese

• left-over minced meat sauce (e.g. chilli or Bolognese) or stew

• left-over vegetables

• 75-100g grated cheese

1. Remove the pastry from the fridge and leave for 20 minutes – this prevents it cracking when you unroll it. Meanwhile, preheat the oven to gas mark 7, 220°C.

2. Unroll the pastry and use to line a Swiss roll tin, twisting the corners together to make a pastry base that will hold the filling.

3. Spread the base of the pastry with cream cheese, pesto or a mix of chutneys and sauces – I used a spicy African chakalaka sauce and mango chutney in the tart above but anything will do. Scatter any left-over meat sauce, bolognese or even a little chopped stew or casserole over the base then add diced cooked vegetables. Season well and then top with grated cheese.

4. Bake the tart for 20-25 minutes until the pastry is golden brown. It’s a meal in itself if you add enough veg.

Top Tips:

• Remember to take the pastry out of the fridge 20 mins before making the tart – it unrolls better and will not crack if you do this.

• Sometimes the puff pastry rises up during cooking in a bubble if there is air trapped underneath it. It happens to us all! I usually just pierce the bubble with a sharp knife and everything settles down again. You can prick the pastry all over with a fork before adding the base and toppings if you wish.

• Serve this with some salad or just as it is for a sofa supper.

• We find that a quarter of the tart each, or just a little more, usually suffices, leaving some for a cold lunch the next day.

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