Jamie Oliver's showstopper veg tarte tatin uses leftover Christmas food

26 December 2023 , 13:01

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The vegetarian dish is a real show stopper (Image: Jamie Oliver)

Legendary TV chef Jamie Oliver has shared the ultimate vegetarian go-to recipe for Boxing Day to help make the most of your leftovers.

As many are feeling the post-Christmas Day slump, it's certain cooking isn't something anyone will want to be doing much of today - but this easy dish that uses leftover Christmas food is a real show stopper.

So whether you're having Christmas Day part two, or more of a relaxed day in front of the television with loved ones, why not give this festive delicious meal a whirl - and it will definitely impress your hungry diners.

"I've put a savoury twist on the classic tarte tatin to turn humble leftovers into something really special. Shop-bought puff pastry, tangy cheese and a marmalade glaze bring bags of festive flavour in no time at all," Jamie Oliver stated on his website as he shared the hearty dish.

The vegetarian dish will take an hour and 20 minutes to make, and it will be a guaranteed popular dish for the family between Christmas and New Year. The recipe can be found below.

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Ingredients:

• Two red onions
• olive oil
• 80 g vac-packed chestnuts
• 500 g leftover roast root veg, such as carrots or parsnips
• two tablespoons of orange marmalade
• a few sprigs of fresh thyme
• two fresh bay leaves
• one x 320 g pack of all-butter puff pastry
• 50 g Stilton or goat’s cheese, to dot over the top (you can use any leftover cheese)

Method:

1. To start with, preheat the oven to 190°C/375°F/gas 5 and place a 28cm non-stick frying pan on a high heat and add one tablespoon of olive oil
2. Peel the onions and chop them into sixths and cook for five minutes until caramelising at the edges, then crumble in the chestnuts and tip in the roast veg. Add the marmalade in and cook until glossy. Tear the fresh thyme leaves and add in with the bay leaves too.
3. Turn the heat off and arrange the wedges of onion and leftover roast vegetables in an even layer on the pan. Now, working quickly, unroll the puff pastry and lay it over the top of the pan, pushing down into the edges and trimming off any excess.
4. Bake for 20 to 25 minutes, or until golden and cooked through. Carefully turn out the hot tart onto a board, crumble over the cheese and serve in slices as part of your Betwixtmas spread. Enjoy!

Niamh Kirk