an easy tart, with lots of possible toppings
Home Made Christmas Hampers
Competition - Mliter Digital Food Dehydrator

I was musing about the lovely summer dish that is a tomato panzanella and wondered if anything could be made in another season. Then lo & behold, I was reading the completely glorious book Salt, Fat, Acid, Heat and there was a recipe for just that. This isn’t that recipe, but it was certainly inspired by it

A panzanella is great for using up stale bread

What else can go in a panzanella?

It was really delicious! The almonds are the expensive things here, so the cost could be reduced by reducing the quantity of almonds, leaving them out altogether. Or perhaps using value salted peanuts or cashews instead.

Swap the carrots for parsnips, which go really well with apple. But I’m already thinking of a winter version that will feature parsnips, sweet potato, sage and walnuts

Which just leaves spring. For that I’m thinking maybe asparagus, tiny peas and mint

Have you tried alternative panzanella flavours?



autumn panzanella

red pepper and walnut tart

Red Pepper and Walnut Tart

an easy tart, with lots of possible toppings
0 from 0 votes
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Dinner, Lunch
Cuisine: English
Keyword: budget meals, cheap family recipes, vegetables, vegetarian
Dietary Requirements: Vegetarian
Servings: 4 people
Cost per portion 52p
Calories: 689kcal
Author: Thrifty Lesley
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  • 250 g puff pastry £1/500g, 50p
  • 125 g soft cheese value, 74p/300g, 25p
  • 2 red peppers from a jar, £1.45/480g, 72p
  • 50 g walnuts £1.79/150g, 60p
  • black pepper
  • fresh or dried herbs

Winter Coleslaw

  • 200 g white cabbage
  • 200 g red cabbage
  • 1 stick celery
  • ¼ red onion sliced into crescents


  • 4 tblsp mayonnaise
  • 4 tblsp thick Greek yogurt
  • 1 tsp Dijon mustard
  • ¼ tsp black pepper
  • 1 tsp dark brown sugar



  • Roll the pastry out really thin
  • Put the pastry on a baking tray
  • Spread the soft cheese all over the pastry, gong right up to the edges
  • Chop the red peppers up small and sprinkle over the pastry
  • Chop the walnuts and sprinkle those over the peppers
  • Ground over some black pepper and a good pinch of dried herbs. I used parsley
  • Cook in the oven at 180°C Fan / 200° / Gas Mark 6 for about 30 minutes until the pastry is golden and puffed
  • Click here to start a 30 minute timer


  • Chop the vegetables up small. Use a processor if you have one, it's much faster
  • Mix the dressing ingredients together
  • Mix the vegetables and dressing together
  • Serve it all straight away


Nutrition Facts
Red Pepper and Walnut Tart
Amount Per Serving
Calories 689 Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 15g94%
Cholesterol 41mg14%
Sodium 398mg17%
Potassium 504mg14%
Carbohydrates 44g15%
Fiber 6g25%
Sugar 10g11%
Protein 11g22%
Vitamin A 2935IU59%
Vitamin C 124mg150%
Calcium 100mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThriftyLesley or tag #ThriftyLesley !





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Home Made Christmas Hampers
Competition - Mliter Digital Food Dehydrator