This Crisp, Cheesy Tart Is My Favorite Way to Turn Leftover Charcuterie Into a Meal

After parties, I often find myself in the very fortunate situation of having more leftover charcuterie than I can reasonably eat myself. I'm a little notorious in my family for being intolerant of leftovers; for that reason, I'm always looking for fun ways to transform them into something even more delicious to convince my brain it's new food. I like to give old charcuterie new life by using it to make a tart, and I rely on one of my favorite freezer staples—puff pastry—to do so. It's a clever way to transform leftovers, and it requires just a bit of prep and baking. You might end up looking forward to your tart even more than the party! The best part is that your guests are long gone, and you don't have to share. Here's how to do it.

Pick a Good-Quality Puff Pastry

For the most flavorful tart, I recommend using all-butter puff pastry. Many store-bought puff pastries are made with a blend of vegetable oils and/or shortening, which lack the rich, dairy-forward flavor of those made with butter.

Build, Then Bake

The magic in this tart happens when the cheese and charcuterie bake and meld together, so it’s best to build the tart first, then bake in a 425ºF (220°C) oven for 15 to 20 minutes. To prepare the puff pastry, roll it into a 9-by-12-inch rectangle on a lightly floured surface, then carefully roll it around your rolling pin before lifting it and transferring it to a 13-by-18-inch baking sheet lined with parchment. You can then top it with the ingredients of your choice.

Use Cheeses Strategically

A mild creamy or fresh cheese, such as goat cheese, burrata, ricotta, or Boursin, will work best when spread on the base of the puff pastry. Gorgonzola and blue cheese, while definitely creamy, have a strong flavor and are best reserved for crumbling on top, which you can do before or after the tart comes out of the oven. Similarly, hard cheeses like Comté, Gruyère, or even an aged cheddar are better grated, cut into small cubes (about 1/4 inch), or shaved on top to finish. These cheeses are usually sharper and nuttier, and best used sparingly.

Add Meat Sparingly

Cured meats like salami, prosciutto, chorizo, coppa, or soppressata are quite salty and can release a lot of fat when cooked, so they're best used as an accent to your tart rather than the star. Tear or roughly chop the meat into small pieces and dot them around the pastry. If you'd rather use larger pieces of meat, be mindful of other salty and oily elements, and/or wait to add the meat until after the tart has baked.

Rehydrate Your Fruits

Fruit and cheese are an iconic pairing, so I'm always determined to bring back dried fruit (think apricots, figs, or cherries) for round two. Because dried fruit is already quite chewy, it's crucial to rehydrate it before baking so it doesn't become tough and leathery. I like to do this by chopping up the fruit and simmering it in any leftover jam, thinned out with a bit of water. It will only take a few minutes for the fruit to plump back up, and once the mixture is back to a jam-like consistency, you can drizzle it artfully over the top of the tart before baking.

Incorporate a Fresh Element

Buttery puff pastry, creamy cheeses, and fatty meats are begging for a fresh, bright, acidic element to restore balance. I always reach for some peppery arugula and herbs, such as parsley, dill, and/or mint. After letting the tart rest for a few minutes, toss some greens with a splash of your favorite vinegar and olive oil and a pinch of salt. Scatter them across the top and garnish with some crunchy nuts, such as almonds, hazelnuts, and macadamia nuts.