Bread Tart with Greens, Pine Nuts and Raisins

by Sue Quinn, featured in Second Helpings: Delicious Dishes to Transform Your Leftovers

Published by Quadrille

Print me

Introduction

Here’s a beautiful way to use up surplus bread and vegetables. It’s miraculous how bread can be repurposed in such an elegant way. I’ve made this tart case with white bread, sourdough and a sliced seedy loaf — both stale and fresh — and they all work well. The type and freshness of your bread will dictate how much water you need, so add it gradually. You can top the tart with leftovers other than greens, too, such as roast squash/pumpkin, sweet (bell) pepper, red onion and root vegetables, or griddled/fried mushrooms, asparagus or courgettes.

As featured in

Second Helpings: Delicious Dishes to Transform Your Leftovers

Image of Sue Quinn's Bread Tart with Greens — Photo by Facundo Bustamante

Ingredients

Serves: 4-6

Metric Cups

FOR THE TART CASE

olive oil (for oiling)
150 grams leftover bread (including crusts, torn into pieces)
1 large egg
40 grams grated Parmesan
½ teaspoon dried mixed herbs
plain flour (for dusting)

FOR THE FILLING

115 grams cream cheese
40 grams grated Parmesan
1 tablespoon double cream (or more as needed)
finely grated zest of ½ lemon
fine sea salt and ground black pepper

FOR THE GREENS

2 tablespoons pinenuts
1 tablespoon olive oil
2 tablespoons butter (plus extra if needed)
200 grams cooked and uncooked greens: finely sliced kale, spring onions chopped into 3cm (1¼in) pieces, sliced chard, baby spinach leaves, lettuce, sliced Brussels sprouts or cabbage
A large handful of fresh herbs such as parsley, basil, fresh tarragon
30 grams sultanas

FOR THE TART CASE

olive oil (for oiling)
5½ ounces leftover bread (including crusts, torn into pieces)
1 large egg
½ cup grated Parmesan
½ teaspoon dried mixed herbs
all-purpose flour (for dusting)

FOR THE FILLING

½ cup cream cheese
½ cup grated Parmesan
1 tablespoon heavy cream (or more as needed)
finely grated zest of ½ lemon
fine sea salt and ground black pepper

FOR THE GREENS

2 tablespoons pinenuts
1 tablespoon olive oil
2 tablespoons butter (plus extra if needed)
7 ounces cooked and uncooked greens: finely sliced kale, scallions chopped into 3cm (1¼in) pieces, sliced chard, baby spinach leaves, lettuce, sliced Brussels sprouts or cabbage
A large handful of fresh herbs such as parsley, basil, fresh tarragon
3 tablespoons golden raisins

Method

Bread Tart with Greens, Pine Nuts and Raisins is a guest recipe by Sue Quinn so we are not able to answer questions regarding this recipe

Preheat the oven to 180°C/160°C fan/350°F/Gas mark 4 and place a baking sheet inside. Liberally brush a 23cm (9in) loose-bottomed tart tin with oil. (The tart will be tricky to remove if the tin isn’t thoroughly coated, including fluted edges, so be generous.)
For the tart case, put the bread, egg, Parmesan and herbs in the bowl of a food processor. Blitz to a smoothish sticky dough, gradually adding 1–2 tablespoons water (or more if needed). Scoop the dough onto a well-floured work surface and briefly knead with lightly floured hands. Shape into a disc. Re-flour your hands and place the disc in the centre of the oiled tart tin. Working from the centre, press the dough outwards so it fills the base of the tin evenly. Press into the edges to make a slight ridge — it doesn’t need to go all the way up the sides.
Bake for 25 minutes or until the edges have browned a little and the middle is dry — watch that it doesn’t burn. Transfer the tart case, still in its tin, to a wire rack to cool.
Meanwhile, beat together all the filling ingredients and set aside. For the greens, toast the pine nuts until golden in a large dry frying pan (skillet). Scoop into a bowl.
Return the pan to the heat, and add the oil and butter. When melted, add tougher uncooked greens like kale and spring onions. Fry for 3–4 minutes until almost tender. Add softer greens next and the sultanas (sultanas). Fry over a medium heat until all the greens are soft. Stir in the pine nuts, any cooked greens and herbs. Taste and adjust the seasoning if needed. Set aside for 10 minutes to cool.
Spoon the creamy filling into the tart case and spread to cover the base evenly. Top with the cooked greens. Slide the tart back onto the baking sheet in the oven and bake for 20 minutes or until the tops of the vegetables are slightly charred. Loosen the edges of the tart case with a knife before releasing from the tin. Serve warm.

Preheat the oven to 180°C/160°C fan/350°F/Gas mark 4 and place a baking sheet inside. Liberally brush a 23cm (9in) loose-bottomed tart tin with oil. (The tart will be tricky to remove if the tin isn’t thoroughly coated, including fluted edges, so be generous.)
For the tart case, put the bread, egg, Parmesan and herbs in the bowl of a food processor. Blitz to a smoothish sticky dough, gradually adding 1–2 tablespoons water (or more if needed). Scoop the dough onto a well-floured work surface and briefly knead with lightly floured hands. Shape into a disc. Re-flour your hands and place the disc in the centre of the oiled tart tin. Working from the centre, press the dough outwards so it fills the base of the tin evenly. Press into the edges to make a slight ridge — it doesn’t need to go all the way up the sides.
Bake for 25 minutes or until the edges have browned a little and the middle is dry — watch that it doesn’t burn. Transfer the tart case, still in its tin, to a wire rack to cool.
Meanwhile, beat together all the filling ingredients and set aside. For the greens, toast the pine nuts until golden in a large dry frying pan (skillet). Scoop into a bowl.
Return the pan to the heat, and add the oil and butter. When melted, add tougher uncooked greens like kale and scallions. Fry for 3–4 minutes until almost tender. Add softer greens next and the golden raisins (golden raisins). Fry over a medium heat until all the greens are soft. Stir in the pine nuts, any cooked greens and herbs. Taste and adjust the seasoning if needed. Set aside for 10 minutes to cool.
Spoon the creamy filling into the tart case and spread to cover the base evenly. Top with the cooked greens. Slide the tart back onto the baking sheet in the oven and bake for 20 minutes or until the tops of the vegetables are slightly charred. Loosen the edges of the tart case with a knife before releasing from the tin. Serve warm.