Yon Veggie Tart O' Flett

There wis a veggie tart o' flett

Whaes appetite wis hard tae whet.

Nae meat would pass her lips

e'en wi a poke o' chips

for her morals are intact, dinnae fret.

No not really a post about double entrende limericks, but a recipe of my invention. And not even a vegetable tart recipe. This is based very loosely on the French dish tartiflette with a Scots influence...

Veggie Tart O' Flett

Ingredients:

1 x 450g vegetarian haggis (I use Simon Howie's or Halls (both often found in Morrison's in England, and in lots of places in Scotland) because Mrs Smellyhippy is allergic to nuts, but the more ubiquitous MacSween's would do for those not allergic to peanuts).

8 or so medium sized waxy potatoes, half of which are cut into chunks, the other half thinly sliced

2 medium onions, thinly sliced

A carrot or two, sliced, julienned, diced, whole (however you like, in other words)

A red pepper, cut into large chunks

1/4 jar of red pesto

Raclette cheese (or reblochon, if you want to stay authentic)

Double cream

Salt & Pepper to season

Method:

Pre-cook the haggis and allow to cool. I found slightly over-baking the haggis so it goes a bit dry, gave an extra texture to the meal, and allowed the haggis to soak up some of the potato juices.

Par-boil the chunks of potatoes. Meanwhile, saute the onions in some olive oil, and then add the sliced potatoes, the carrot and pepper. Saute until the potatoes soften. Add the par-boiled potatoes, and mix in the pesto. Season with salt & pepper.

Transfer the onion & potato mixture into a casserole, adding layers of haggis and raclette. Ensure the top layer is cheese. Pour the double cream over the whole mixture and pop into the oven (gas mark 4) for 40 minutes or so.

I'll post a picture the next time I make this beauty.

Smellyhippy

P.S. I'm a cook who doesn't measure things. Hence the vagueness in the ingredients list. I much prefer guidelines on how to make a dish work, and adapt it myself depending on the tastes I'm in the mood for. If, however, you prefer a less fluid approach to recipes, try the one over at BBC Good Food and replace the bacon with a vegetarian equivalent.