Bread Tart with Greens, Pine Nuts and Raisins

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.