Leftover Tart

Sunday night suppers are always difficult for me. Firstly because I have pre-Monday blues, and secondly I always have small bits of left overs which are too big (or unappealing) for one and too small for two. I hate the thought of throwing it away, but feel pressurized by the fact that Monday is garbage day and if I don't I'll be stuck with them for another week.

This Crustless Savoury Tart is perfect for Sunday nights (or just lazy nights) and left over magic! I'm going to give you the original recipe but I am also going to give you a few ideas on what you can add or leave out (there really are no rules on this). You can serve it hot or cold, you can make it as a whole or in muffin cups.

Crustless Savoury Tart

3 Eggs
½ Cup Milk
1 Onion Chopped
1 Tomato Chopped
1½ cup of grated cheese
1 Tsp of Garlic
1 tin Corned Meat chopped into pieces
200g Viennas (Hot dogs) sliced into pieces
1 Tsp Thyme chopped
10ml Mustard
2 TBSP Flour
60g Bacon
Salt and Pepper

Pre-heat oven to 180°C.
In a bowl beat eggs, milk,cheese, garlic, parsley, mustard, salt and pepper together.
Saute onion and meat for a few minutes until onion is soft and the meat is slightly browned.
Add the flour and fry for another minute.
Grease a large glass dish - which is suitable for oven to table (or you can use muffin tins).
Place the meat mix in the baking dish and pour over the egg mixture - mix to combine.
Bake in the oven for about 25-30 minutes until cooked and browning.

Now for the things you can add or leave out :
Sweetcorn
Courgettes
Asparagus
Mushrooms
Smoked Snoek or Salmon (I would then leave out the corned meat and hot dogs)
Cut down on the amount of cheese
Chili
Paprika
Wholegrain mustard
Use Chorizo instead of hot dogs - or leave it out altogether - Last night I only had 2 hot dogs in the freezer, and it worked well.
Use any leftover cold meats you have on hand or make it vegetarian
Baked Beans
Tinned chickpeas
Cooked rice