One way to use the leftovers up is to make an upside down tart. Ham, mushrooms and more are caramliased up under a sheet of feathery, pastry and servesd topped with pesto or gravy – it’s a great way to get the fridge empty!

Ingredients

• 1x quantity Parmesan Cheese Pastry, chilled (see recipe on this website) or use 200 grams defrosted puff pastry
• 2 tablespoons butter
• ½ onion, peeled and finely chopped
• 1 teaspoon minced fresh garlic
• 4 rashers bacon, diced
• 1 tablespoon fresh, chopped thyme
• 1 tablespoon flour
• 8-10 large flat mushrooms

Method

1. Preheat the oven to 200ºC. Set the oven rack in the centre.
2. Melt the butter in a heavy-based 23cm, ovenproof frying pan. Add the onion, garlic, bacon and thyme and cook for 8-10 minutes until the onion is tender but not brown.
3. Scatter the flour over the pan and arrange the mushrooms in an overlapping spiral manner on top of the onion mixture, face side down. Cook for a further 5 minutes.
4. Working quickly, roll out the chilled pastry on a lightly floured bench to a 24cm circle. Drape over the rolling pin and unroll over the mushrooms then tuck the excess pastry on the inside edge of the frying pan.
5. Bake in the preheated oven for 25-30 minutes until the pastry is golden brown and crisp. Remove from the oven and allow to stand for 5 minutes before carefully inverting on to a plate. Serve garnished with more freshly chopped thyme and a little chopped parsley.

Cooks Tips

Or you could scatter over a Tuscan-style crumble of diced sundried tomatoes, toasted pinenuts or pistachios, olives, capers, crumbled feta and chopped basil or parsley.