I had some pastry left over from the asparagus and Parma ham tart so made 2 savoury tart cases from it, cooked them and froze them. I then filled and baked these whilst frozen and they turned out really well!
The filling was made from the egg yolks leftover from the meringues mixed with double cream, a little parmesan and white pepper, hot smoked salmon, broccolli and dill.
I’m really happy with these – so delicious and another no waste meal!
Gemma cooks - 24 weeks of Leith's 