Vegetable Bread Tart

I had about half a loaf of good whole grain bread that needed to be used up and was tired of the usual bread upma, or sandwich or making croutons and this tart seemed like a good idea.

The filling can be anything like for spring rolls (cabbage, carrots, spring onions) or samosa (potatoes, peas, carrots). However, I had some leftover mixed vegetables I had steamed for the kids - corn kernels, green beans, peas and carrots - so, I used that instead. Spinach or other greens would be a good filling too. Or, can use any mince meat or even TVP if preferred, for the filling.

We usually have Neufchatel, Jarlsberg, Parmesan, Mozzarella and Colby-Jack cheese handy at home, so, I use a combination of whatever I am in the mood for while cooking.

Ingredients
2-3 cups steamed vegetables
½ cup Neufchatel cheese
salt and spices to taste
6-8 bread slices
freshly grated Parmesan , or Jarlsberg cheese if handy

rolling pin
cooking spray

Preparation

1. Heat the oven to 400°F
2. Prepare the filling: combine the vegetables, Neufchatel cheese and spices, adjust to taste, keep handy
3. Flatten the bread slice, one at a time, with the rolling pin and use a jar lid or cookie ring or something round to cut circles out of the flattened bread, save the edges of the slice after cutting
4. Combine some of the cut away edges of the bread and some grated cheese in a blender or food processor and pulse a few times to break it down a bit, keep handy
5. Spray some cooking spray into muffin pan, place the flattened bread circles carefully into each mold and push down gently, allowing the edges to form a nice flower-like lip
6. Add the filling, and cover with the bread+cheese mixture that was pulsed down coarsely
7. Spray some cooking oil on top and bake in the 400°F oven for about 12-18 minutes, checking to make sure it doesn't char and burn
8. Remove from oven, serve warm with dips or chutneys or simply enjoy it as-is