“Leftover cake”

Sometimes small leftovers accumulate in the refrigerator


This happens regularly to me. And to you?


There are cheese leftovers, ham leftovers, and above all some sauces that have been opened, like ajvar, pesto, and olive paste


I also found cream leftovers. I wanted to whip it yesterday, but it was too warm and just didn’t get stiff. I didn’t want to beat it all to butter and so it remained slightly crumbly.



And what do I do now with all the leftovers?


I am certainly not a brilliant 5-star chef.


But what I am particularly good at is cooking something tasty from everything that the kitchen and cellar can provide!


And so I made a savory onion tart from it. Together with a salad, this makes a full meal.


I always have eggs and onions in the house anyway, just like butter.


For the base, I chose a short pastry. And for the topping, I cooked fresh onions and added the grated cheese and ham leftovers, the sauces, an egg, and the cream.

And of course, everything is seasoned with my current favorite spice. At the moment this is the raclette mixture.


And then off to the oven with it.


The recipe is just an example. You can change the cake as much as you like, depending on what has accumulated in your fridge!


Torta riordino frigo, ingredienti

“Leftover cake”

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Servings 6 people


For the dough

  • 450 g flour
  • 150 g butter cold cut into small pieces
  • 1 pinch of salt
  • approx. 1 dl Ice cold water as much as necessary to form a ball of dough

For the filling

  • 1 tbsp olive oil
  • 5 medium-sized onions
  • Approx. 1 dl water
  • Approx. 4 tbsp of cheese grated
  • Approx. 2 tbsp of sauces like ajvar, pesto, olive paste, mustard
  • 1 egg
  • Approx. 2 tbsp diced ham or bacon
  • About 1 dl cream
  • About 2 tbsp of your favorite spice
  • salt and pepper to taste


  • Line the pie dish with a baking parchment
  • Preheat the oven to 250 °C

For the dough

  • Mix flour, salt, and butter well and "crumble" between your fingers.
    Pumpkin-pie dough
  • When everything is evenly crumbly, add so much ice water until a dough ball can be formed. Do not knead the dough, just join it together.
    Pumpkinpie dough ball
  • Flatten the dough between 2 baking sheets and refrigerate.
  • Roll out the dough and place it in the cake tin lined with baking parchment.
    Pumpkin-pie dough rolled out

For the filling

  • Chop the onions and fry them in oil. Then add the water and cook the onions on low heat.
  • Mix the cheese, sauces, egg, ham, cream, and spices and add to the onions.
  • Mix everything well and spread on the cake base.
  • Bake the cake for 10 minutes at 250°C, then reduce the temperature to 180°C and bake until golden brown (about 30 min)


For a round pie form of about 24 cm diameter
Keyword onion-tart

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