Bread tart with greens, pine nuts and raisins recipe

I’ve made this tart case with white, sourdough and sliced seedy bread – each stale and recent. The kind and freshness will dictate how a lot water you want, so add it progressively.

Timings

Prep time: 25 minutes, plus cooling

Cook time: 45 minutes

Serves 

4-6

Ingredients

For the tart case

• olive oil, for greasing
• 150g leftover bread, together with crusts, torn
• 1 massive egg
• 40g Parmesan, grated
• ½ tsp dried blended herbs
• plain flour, for dusting

For the filling

• 115g cream cheese
• 40g Parmesan, grated
• 1 tbsp double cream, or extra as wanted
• finely grated zest of ½ lemon

For the greens

• 2 tbsp pine nuts
• 1 tbsp olive oil
• 2 tbsp butter, plus additional if wanted
• 200g cooked and raw greens (finely sliced kale, spring onions chopped into 3cm items, sliced chard, child spinach leaves, torn lettuce, sliced Brussels sprouts or cabbage)
• 30g raisins or sultanas
• a big handful of recent herbs (parsley, basil, tarragon)

Method

1. Preheat the oven to 180C/160C fan/gasoline mark 4. Place a baking sheet inside. Brush a 23cm loose-bottomed tart tin generously with oil.
2. For the tart case, put the items of bread, egg, Parmesan and herbs in a meals processor. Blitz to a smoothish sticky dough, progressively including 1-2 tbsp water (extra if wanted).
3. Scoop the dough on to a well-floured work floor. Briefly knead with calmly floured palms. Shape right into a disc. Re-flour your palms and place the disc within the centre of the oiled tart tin. Working from the centre, press the dough outwards to fill the bottom evenly. Press into the perimeters to make a slight ridge; it needn’t go all the way in which up the perimeters.
4. Bake on the preheated sheet for 25 minutes, or till the perimeters have browned a bit of and the center is dry – watch that it doesn’t burn. Transfer, nonetheless within the tin, to a wire rack to chill.
5. Meanwhile, beat collectively all of the filling elements with some salt and pepper. Add extra cream if wanted 
   to succeed in a spreadable consistency. Set apart.
6. For the greens, toast the nuts till golden in a big dry frying pan. Scoop right into a bowl. Return the pan to the warmth, and add the oil and butter. When melted, add harder raw greens like kale and spring onions. Fry for 3-4 minutes till nearly tender, including a bit of butter if the pan goes dry.
7. Now add softer greens and the raisins or sultanas. Fry over a medium warmth till all of the greens are tender. Stir within the nuts, cooked greens and herbs, and season. Set apart for 10 minutes to chill.
8. Spoon the filling into the case and unfold evenly. Top with the greens. Slide the tart again on to the baking sheet within the oven for 20 minutes, or till the greens are barely charred. Loosen the perimeters of the case with 
   a knife earlier than releasing from the tin. Serve heat.

Recipe from Second Helpings by Sue Quinn (Quadrille, £18.99)