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Harissa vegetable tart recipe

Harissa vegetable tart recipe

56 ratings

Topped with a drizzle of harissa, roasted vegetables, crumbly feta and peppery rocket, this crisp puff pastry tart makes a colourful vegetarian Sunday lunch idea. To give your tart a twist, replace the feta with vegetarian blue cheese or mozzarella. See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 569 calories / serving
  • Vegetarian

Ingredients

  • 1 x 475g pack Mediterranean roasting vegetables
  • 1 tbsp oil
  • 1 x 375g pack ready rolled light puff pastry
  • 2 tbsp harissa paste
  • 
150g reduced fat feta cheese, cut into chunks
  • 10g rocket

Each serving contains

  • Energy

    2380kj
    569kcal     28%

  • Fat

    30g 43%

  • Saturates

    15g 77%

  • Sugars

    11g 12%

  • Salt

    2.4g 39%

of the reference intake
Carbohydrate 56.8g Protein 16.3g Fibre 3.5g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C and put a baking sheet in the oven to heat up. Remove the sleeve and film lid from the Mediterranean vegetables. Drizzle with the oil and put on a separate baking tray in the oven. Roast for 15 mins.
  2. While the vegetables are roasting, unroll the pastry on its paper. Score a 1cm border around the edge and prick the middle with a fork. Once the 15 mins are up, remove the veg, stir and return to the oven. Remove the hot tray from the oven and slide the pastry, still on its paper, onto it. Return to the oven. Cook both for 10 mins.
  3. Meanwhile, mix the harissa paste with a splash of water, until it is thin enough to drizzle; set aside.
  4. Remove the veg and pastry from the oven then turn it down to gas 6, 200°C, fan 180°C. Gently flatten the puffed-up centre of the pastry, leaving the border intact. Spoon over the veg, keeping inside the border. Season, then scatter over the feta and drizzle with the harissa.
  5. Return to the oven for 10-15 mins, until crisp and golden. To serve, scatter with the rocket and cut into rectangles.

See more Vegetarian recipes

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