|Nutritional Guidelines (per serving)|
|Servings: One 8-inch tart (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||48%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The vegetables can easily be swapped out, too. If you happen to have leftover peas from your Thanksgiving feast, then great! If not, you can use frozen peas, or any other vegetable or combination thereof. Just adjust the cooking time as necessary based on whether or not you are using pre-cooked vegetables.
- 1 (9-inch/23 cm) round sheet puff pastry (defrosted)
- 2 tablespoons olive oil (extra-virgin)
- 2 tablespoons unsalted butter
- 2 large shallot (peeled and finely diced)
- 2 cups/283 g roasted turkey (cubed or shredded)
- 2/3 cup/100 g cooked peas
- 1 dash sea salt (to taste)
- 1 dash freshly-ground black pepper (to taste)
- 3 eggs
- 1/3 cup/80 ml light cream
- 50 g freshly grated Parmigiano-Reggiano
Gather the ingredients. Preheat the oven, with rack in the middle position, to 395 F/200 C.
Place the olive oil and butter in a large skillet over medium-low heat.
When the butter has melted and foaming has subsided, mix them together with a wooden spoon and add the shallot.
Saute until the shallot is softened and transparent, 3 to 4 minutes.
Add the cubed or shredded turkey and the peas and continue cooking for 3 to 4 minutes (longer if the peas were frozen or uncooked). Season to taste with salt and pepper, remove from heat, and set aside to cool.
In a small mixing bowl, beat the eggs together with the cream and a pinch of salt. Stir in the cream and Parmigiano and mix well.
When the turkey-and-pea mixture has cooled enough to avoid curdling the eggs, stir it into the eggs and cream and mix well.
Roll up the puff pastry sheet around a rolling pin, place the rolling pin over one side of an 8-inch tart pan, and unroll the dough over the pan.
Press it gently down into the edges of the pan using your fingertips.
Transfer the egg-and-turkey mixture into the tart pan and put the pan to the oven.
Bake for about 30 minutes or until the top is golden brown and the center is firm.
Serve and enjoy!