Bread Tart with Greens, Pine Nuts and Raisins
- For the tart case
- Olive oil, for oiling
- 150g leftover bread, including crusts, torn into pieces
- 1 large egg
- 40g grated Parmesan
- 1⁄2 tsp dried mixed herbs
- Plain flour, for dusting
- For the filling
- 115g cream cheese
- 40g grated Parmesan
- 1 tbsp double cream, or more as needed
- Finely grated zest of 1⁄2 lemon
- Fine sea salt and ground black pepper
- For the greens
- 2 tbsp pine nuts
- 1 tbsp olive oil
- 2 tbsp butter, plus extra if needed
- 200g (7oz) cooked and uncooked greens (finely sliced kale, spring onions chopped into pieces, sliced chard, baby spinach leaves, lettuce, sliced Brussels sprouts or cabbage)
- A large handful of fresh herbs such as parsley, basil, tarragon
- 30g sultanas
Preheat the oven to 180C/160C fan/350F/Gas mark 4 and place a baking sheet inside. Liberally brush a 23cm 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 one to two tablespoons of 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 (scallions). Fry for three to four minutes until almost tender. Add softer greens next and the sultanas (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.
