How often do you throw out leftover bread? We used to be really guilty of this until a while ago when I did the Sainsbury’s advert and had to go through my freezer and explain why things were in there, and there, nestled at the back were some breadcrumbs I’d made and forgotten about.
I started to do it much more often after that – the last couple of less-than-fresh slices, and the ends of the baguette that nobody eats, get whizzed in the food processor and popped into the freezer. I use them to make crunchy toppings for things like macaroni cheese (add in some chopped herbs or grated cheese), coatings for chicken goujons or fried halloumi (try it- it’s so good), and they’re great for adding to meatballs and burgers too – plus they can be used straight from frozen.
Of course, that’s not the only way you can use up leftover bread: think gorgeous Italian panzanella, or what about bread pudding, or a tart like my golden syrup tart shown here?
Anyhoo, the lovely chaps at Love Food Hate Waste want to encourage us all to make more of our leftover bread with their Use Your Loaf campaign. They’ve teamed up with GBBO champion, Nancy Birtwhistle, to help us all use up our leftovers rather than chucking them away. There are some great tips and tricks and there’s even a competition, so if you’ve got a great way of using up your bread, why not enter? Your recipe could be featured as part of the campaign and you could win a sandwich maker too.
Apparently this tart was originally made with black treacle, but I would imagine that was a bit less pleasant. Some people, including Nigel Slater, still do add a little black treacle, but I’ve gone with the more modern alternative, 100% golden syrup. The breadcrumbs are about the equivalent of two slices of bread.
For the shortcrust pastry:
200g plain flour
100g cold salted butter
1 heaped tbsp caster sugar
For the tart filling:
225g golden syrup
To make the pastry, weigh the flour out into a bowl and add in the cubed butter. With your fingertips, gently rub the butter into the flour until it resembles breadcrumbs, then add in the sugar and stir together
Crack the egg into a small jug and add a splash of milk, now use just enough of this liquid to bring the mixture together into a soft dough. You won’t need all of it so reserve the rest for washing the pastry before it goes into the oven.
Wrap the pastry in some clingfilm and pop into the fridge while you make the filling.
For the filling, warm the syrup in a saucepan over a low heat. Add the zest of the lemon and half the juice. Finally, stir the breadcrumbs in and set aside to cool.
Now, roll out the pastry to about 1/2 cm thickness and line a loose-bottomed tart tin (mine was a 25cm one). Pop it back into the fridge until the filling is cool.
Preheat the oven to 190 degrees C. Pour the filling into the chilled tart case and spread so it’s even. Pop on some decoration if you like and give all the exposed pastry a brush with your leftover egg/milk mixture.
Bake for around 15 – 20 minutes. This will depend on how wide your tart tin is – the smaller the tart case the deeper the filling.
And that’s it! So next time you’ve got leftover bread, #useyourloaf and give it a whizz before popping it in the freezer!