Panzanella Bread Tarts

This recipe requires Scandalous Seeds Wholemeal

Panzanella Bread Tarts
  • Prep
    20 mins

  • Cooking
    30 mins

  • Makes


Tart Crusts:

  • 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

Red Sauce:

  • 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)

Green Sauce:

  • 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


  1. Preheat the oven to 220C.
  2. Cut the crusts from 4 slices as close to the edge as possible and cut each in half lengthways.
  3. Take your small ramekin and heavily indent two circles into each of the other two slices.
  4. Cut out the discs a little smaller than the imprint. You should get two discs per slice
  5. Press flat the rectangular pieces.
  6. Pour the olive oil on a side plate and dip the bread on both sides to soak up the oil.
  7. Lay two rectangular pieces around the interior of the ramekin first and make sure they overlap slightly to avoid having any gaps.
  8. 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.
  9. Bake for approximately 25 minutes until golden and almost totally crisp.
  10. Tip them carefully out of the ramekins and return them to the oven upside down for five minutes.
  11. While the bread cases crisp, combine all the ingredients for both the green and red sauces in two separate bowls.
  12. After the last five minutes, take the ramekins out of the oven and allow to cool.
  13. When cooled put each of the cases onto a small plate and then spoon in the tomato mix with lots of juice.
  14. 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.

have you tried?