If you’re like me, you have a fridge full of holiday leftovers. A great use for many of those items, especially the vegetables is a savory tart. Use the 321 method for making a crust, place a layer if cheese in the bottom, add your leftover cooked veggies, and top with a custard. The custard is a few eggs and some milk or heavy cream seasoned with salt and pepper and any other herbs and spices that strike your fancy. I find a mild curry and a little cayenne go with a surprising amount of things. Bake at 350 degrees for about 40 minutes, or until your custard sets let cool at least 20 minutes and enjoy!