Sunday, December 1, 2013

Turkey Tart

Do you still have Thanksgiving leftovers?  I imagine by this point you are looking for some variety to mix in with your turkey sandwiches.  One of my solutions was a tart with a puff pastry crust.

Turkey Tart

one sheet of puff pastry, homemade or storebought
leftover turkey
bread, torn into bite sized pieces
walnuts (optional)
stuffing seasoning (sage, parsley, thyme)
cranberry sauce
mashed potatoes
whatever other vegetables you have on hand

Chose your size of springform pan.  I suggest a 5" round pan for about 4 servings, or a 7" round pan for more like 6.  Butter the sides and bottom of the pan.  I lined the bottom with parchment paper to help the tart brown on the bottom.  Roll out your puff pastry and cut two rectangles half the circumference of your pan and as wide as the sides are tall.  Join them to line the sides of your springform pan.  Cut a circle to cover the bottom of the pan and join it in the pan as well.

Layer your ingredients starting with the bread on the bottom.  This will protect the bottom pastry layer from the moisture dripping down from your higher layers. Then add the optional walnuts and stuffing seasoning.  Next come the vegetables.  I used roasted root vegetables, including delicata squash, onions, garlic, and sweet potatoes.  Turkey is layered under the cranberry sauce and I found this keeps the turkey moist.  I added a layer of green beans between the cranberry and the mashed potato to avoid color seepage.  The potato layer goes in the center of the tart with about an inch around the outside.  I roughed up the top with a fork and added a little butter to the top to help the potatoes brown.  I then folded the side pastry down around the edges, folding it together to make the top look clean and neat.
Put your constructed tart in the refrigerator while your oven preheats to 425 degrees.  It is important that the tart get this time in the refrigerator before baking.  Bake the tart about 40 minutes or until the top is golden brown.  Carefully remove the springform pan and allow to cool at least 30 minutes before serving.

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