- 6 slices of Allinson’s Scandalous Seeds Bread
- 4 tbsp olive oil
- You will also need 4 small to medium size ramekins to cook your tarts in
- 200g good ripe cherry or vine tomatoes, roughly but finely diced
- Quarter of a small red onion, finely diced
- 1 large clove of garlic, finely chopped
- 10 pitted kalamata olives, roughly chopped
- 1 tsp red wine vinegar
- 1 tsp lemon juice
- 1 big pinch of dried chilli flakes
- Pinch of flaked sea salt (optional)
- 1 tbsp baby capers, rinsed and drained
- 2 tbsp parsley, finely chopped
- 2 tbsp basil, finely chopped
- 1 tbsp mint, finely chopped
- Quarter and medium cucumber, peeled and very finely diced
- 2 tbsp olive oil
- Half tsp flaked sea salt
- Preheat the oven to 220C.
- Cut the crusts from 4 slices as close to the edge as possible and cut each in half lengthways.
- Take your small ramekin and heavily indent two circles into each of the other two slices.
- Cut out the discs a little smaller than the imprint. You should get two discs per slice
- Press flat the rectangular pieces.
- Pour the olive oil on a side plate and dip the bread on both sides to soak up the oil.
- Lay two rectangular pieces around the interior of the ramekin first and make sure they overlap slightly to avoid having any gaps.
- Press the bottom disc down between the edge and using your fingers squash the corner in all the way around. NOTE: Do not put base in first as the crispy tarts will not hold together.
- Bake for approximately 25 minutes until golden and almost totally crisp.
- Tip them carefully out of the ramekins and return them to the oven upside down for five minutes.
- While the bread cases crisp, combine all the ingredients for both the green and red sauces in two separate bowls.
- After the last five minutes, take the ramekins out of the oven and allow to cool.
- When cooled put each of the cases onto a small plate and then spoon in the tomato mix with lots of juice.
- Artfully add a green spoonful of the herb and cucumber mix on top of each.
Top tip: Never throw away your crusts! Chop leftover crusts up into 1cm squares and bake, before storing as croutons or leave to dry out to make breadcrumbs.