one sheet of puff pastry, homemade or storebought
bread, torn into bite sized pieces
stuffing seasoning (sage, parsley, thyme)
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.