Brie & Roasted Vegetable Tart
This is probably my all-time favourite way to repurpose leftovers. Chuck it on a sheet of puff-pastry and bake it either in the oven or air fryer and you’re good to go!
For the best results, try and get your hands on Carême Puff Pastry for the crispiest pastry.
THE RECIPE
SERVES 4-6
Ingredients
1 sheet puff pastry, thawed
3 tbsp of your desired spread (i.e. pesto, mustard, spicy mayo)
~2 cups of leftover roast vegetables (e.g. aubergine, pumpkin, capsicum, caramelised onion, fennel artichokes, carrots, etc)
Leftover cheese (I used about ¾ a standard brie wheel)
Black pepper
2-3 sprigs of fresh oregano
Directions
Preheat oven to 200˚C
To make tarts, cut puff pastry into squares or triangles as you like, and place them on a baking tray lined with parchment paper.
Using a knife, lightly score a ¾-inch border around the edges of the puff pastry. Make sure not to cut the pastry all the way through.
Spread ½ tbsp of your desired spread (I used this chipotle mayo for mine) into an even layer.
Lay slices of your leftover cheese on the base, top it with the leftover roasted vegetables, and sprinkle some black pepper over it.
Bake for about 15-20 minutes, or until the pastry is puffed and golden. Garnish with fresh oregano, and serve with a fresh salad on the side.