Christmas Leftovers Galette Recipe | olivemagazine
Looking for a new way to serve your Christmas leftover trimmings? Pile the pigs-in-blankets and veg into a golden pastry tart and serve with cranberry sauce
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 320g roll ready-made shortcrust pastry
- 100g pickled onions thinly sliced
- 75g left-over cooked pigs in blankets halved
- 75g left-over roast carrots
- 75g left-over roast parsnips
- 75g left-over cooked brussels sprouts
- 75g left-over roast potatoes chopped
- 50g blue cheese (such as stilton or danish blue) crumbled
- 1 egg beaten
- cranberry sauce to serve
- 50g unsalted butter
- 50g plain flour
- 300ml whole milk
- 150g hard cheese (such as cheddar, comté, gruyère or edam) plus a little extra
- 50g goat’s cheese crumbled
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