This savory cranberry and cheese tart is a great way to use Thanksgiving leftovers in a delicious new way – sweet and savory, it’s easy and so good.
So Thanksgiving is over and you are probably still recovering. But when you do get round to eating again, you may well be looking to use up some of those leftovers. I don’t know about you, but I find there are a ton of recipes for leftover turkey, but not so many for other things. This savory cranberry and cheese tart helps solve the “what do I do with…” question in a delicious way. Not only do they use up some cranberry sauce, fresh breadcrumbs and cheese you might have got for a cheeseboard, but they are easy to make. They are also nicely different from your Thanksgiving meal itself. In fact I would even make extra cranberry sauce just to make these.
I know there is of course a deeper reason to celebrate Thanksgiving, but for many it’s really all about the food. Apparently my husband and his brother used to have eating competitions on Thanksgiving when they were younger. They would weigh in at the beginning and end of the day. Thankfully they are both pretty healthy the rest of the time and have stopped doing that, but we do still enjoy having a great big meal. But I also love having leftovers.
Leftovers are great anyway to make an easier lunch or second dinner, but there’s something particularly special about Thanksgiving or Christmas leftovers. Somehow those festive flavors and dishes we wouldn’t have so much otherwise are so enjoyable. Although that said, I can only cope with a couple days of turkey. Even varying the dishes, after that, I need to freeze any more to save getting bored.
This cranberry and cheese tart is a great way to enjoy some festive flavors in a very different way to avoid that boredom. Plus they use up a bunch of things and are really easy. They are based on the caramelized onion and goat’s cheese tartlets I shared before, with a bit of variation. And I have to say I wish I had tried something like cranberry sauce in underneath the cheese filling before. It’s both so easy and adds delicious flavor. It also goes perfectly with the cheesy topping.
How they’re made
This savory cranberry and cheese tart is easy to make, as you simply mix the breadcrumbs with melted butter, press the crumbs into the mould and bake until gently brown. While it’s crisping, mix up the cheesy topping. Then once the base is ready, add in your cranberry sauce and pour over the topping. Bake until it is gently browned on top and enjoy.
While this savory cranberry and cheese tart is a great way to use up Thanksgiving leftovers, it’s really so good that I’d happily make some more cranberry sauce just to make these. In fact I conveniently have some cranberries in the freezer to do just that. They make a delicious lunch, brunch or any excuse. So once you’ve recovered, get on to making one of these soon.
Savory cranberry and cheese tart
- 2 1/2 tbsp butter 25g
- 1.75 oz fresh breadcrumbs
- 2 oz soft goats cheese 55g
- 2 oz brie 55g, or similar other soft cheese
- 1 egg
- 2 tbsp plain yogurt
- 4 tbsp cranberry sauce homemade/store bought
- Preheat oven to 375F/190C.
- Lightly grease two small tartlet moulds (2 3/4-3in diameter) and melt the butter.
- Add the breadcrumbs to the butter and stir. Divide the crumbs between the two pans and press the crumbs down and gently up the sides. Place on a baking sheet then bake the crusts for around 10-12mins until just starting to brown.
- While the bases are cooking, make the filling by mixing together the goats cheese and brie/other cheese, egg and yogurt until smooth. If you roughly dice the brie, you can do this by hand but you can also use a blender/food processor.
- Once the bases are lightly brown, carefully spread over 2 tbsp cranberry sauce into each tart. Be careful not to spread it round but more dab it in, as otherwise it will pick up the crumb base. Then spoon the cheese mixture on top and put back in the oven to cook for around 12 minutes until slightly brown and mixture is set.
- Once they are ready, leave the tartlets to rest a minute before removing from the moulds (or eat from the mould). Best served warm but works room temperature as well.
Try these other great ways with leftovers:
Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:
- Cranberry Apple Sauce from Cooking With Carlee
- Cranberry Bliss Bars from Palatable Pastime
- Cranberry Cheesecake Brownies by The Bitter Side of Sweet
- Cranberry Cheesecake Dream Bars from Life Currents
- Cranberry Grains Power Bowl from Cindy’s Recipes and Writings
- Cranberry Streusel Bread from Hostess At Heart
- Maple Cranberry Sauce from Cricket’s Confections
- Pumpkin Dump Cake with Cranberries from A Day in the Life on the Farm
- Roasted Cranberry Bourbon Crush from Take Two Tapas
- Savory Cranberry and Cheese Tart from Caroline’s Cooking (you’re here!)
- Tuna Salad with Cranberries from Sew You Think You Can Cook