Ever wondered what to do with that roll of puff pastry neglected at the back of the freezer? Well here’s what to do with it! This quick and easy recipe is packed full of delicious roasted vegetables that are bursting with nutrients, plus there is the added blend of spices and heat from the harissa sauce that’s smothered all over the base.
Call me a complete weirdo (perhaps you’re not far wrong!), but I could easily eat a tray of roasted vegetables for lunch and dinner. Something magic happens in the oven when you slow roast vegetables and I love them! My favourite mix tends to be aubergines, butternut squash, red onions and courgettes and on a regular basis I will roast a huge tray up to add to salads, curries or simply to eat as they are.
- 1 roll of ready rolled puff pastry
- 1 cup roasted butternut squash
- 1 cup roasted aubergine
- 1 cup roasted courgette
- 1 cup roasted red onion
- 1 cup of kale
- 1/4 cup feta cheese
- Seeds of 1 pomegranate
- 1 egg
- 4 tbsp passata
- 3 tsp harissa paste
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Preheat the oven to 190 degrees and line a baking tray with greaseproof paper.
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Layout the puff pastry on the prepared baking tray. Fold in the edges by 0.5cm as this will form the crust of the tart.
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Mix together the harissa paste and passata and spread as evenly as possible across the base of the tart.
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Spread over the roasted vegetables so that they are in a single layer and then scatter over the fresh kale.
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Beat the egg and brush it over the crust to help it turn golden brown when baked.
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Cook in the oven for 15-20 minutes, until the pastry has risen and looks golden brown.
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To serve, scatter with crumbled feta cheese and pomegranate seeds.
Preparation time excludes chopping and roasting time for the vegetables.
Slow roasting vegetables simply with a splash of oil, salt and pepper really brings out the natural sweetness, which I think works well in so many different dishes. Take this tart for example, the spicy harissa sauce is the perfect match to the sweetness of the vegetables and then topped with salty feta cheese, yum – I could do with a slice right this minute!
We’ve all had that random packet of frozen puff pastry in our hands that we had major plans for, but they never quite came into fruition. This tart literally took minutes to throw together once all the vegetables were roasted and the sauce is a stir together job. I’m all about no-faff cooking and this tart definitely lives up to that, another reason why I really like this recipe.
I got 6 decent portions out of this for a light lunch to serve with a salad and I may have gone back for a sneaky extra slice. However, if you wanted to have it for an easy week night dinner I would suggest dividing it into 4 for a larger serving.
Oooh this looks delicious! Definitely giving this a try 🙂
Thank you! It’s a lovely combination.
This looks absolutely lovely, ive never thought to use kale in this way.
It goes well with so many different things!
If you are a wierdo for eating roasted vegetables all day then so am I. 😀 We can be friends…
So glad that I’m not on my own there! 🙂
Goodness me what a gloriously healthy looking dish. I might have to make this up at my cafe!
Thanks Urvashi, such a lovely compliment too. 🙂
This is one beautiful looking tart, and perfect for a harissa obsessed person like me. I am always looking for new ways to use it!
Thanks Dannii! You will love this then!
This looks so nice and super easy to make. I always have some of that pastry too!
Thanks! Yes, we always have a roll at the back of the freezer too.
I use the puff pastry to make irish spring rolls. Basically reuben ingredients in a spring roll!
Those Irish rolls sound delicious! 🙂
Love the sound of this! Huge fan of harissa 🙂 And, I do indeed have a pack of puff pastry in the freezer!
Yay! Sounds like you’re all set to make this then. 🙂
This is absolutely stunning looking and the type of starter I normally go for in a restaurant. It just looks so Mediterranean!!
Thanks Zoe. It does have a Mediterranean feel about it doesn’t it.
Beautiful recipe! Love the colours x
Thanks Emily.
Oh Jemma it looks divine. I could pass it off as pizza to the kids couldn’t I?
Haha! I think that could work.
This looks so delicious! Right up my street! 🙂 We use Harissa in all sorts of things — I bet it’s lovely with all of the roasted veg and Feta. In fact, I think goats cheese would work really well with it too! Thanks for sharing!
Oh my goodness – this looks and sounds amazing. Right up my street! I love Harissa and pomegranate is one of my favourite things in the whole world x
Thanks! They go well with so many different things.
Oh this looks AMAZING! I loved roasted vegetables and I don’t think you are at all weird for eating a tray for lunch or dinner because I regularly do that. In fact, I did it today and yesterday! I make something similar with veg and pasty, but yours looks so tasty and lovely. x
Ha! Glad I’m not the only one who eats roasted vegetables alone – they’re just too good!
What a beautiful looking meal! I love roasted veg but I’ve never made anything like this before x
It’s such a nice way to use roasted veg! 🙂
Ooo this looks so delicious and colourful 😀
Thanks Nadia! 🙂
Looks delicious, can you tell me what Temp and for how long you slow roast the veg?
Thanks Rowan. I normally roast my veg at 190 degrees for about 30-40 minutes. This of course is heavily dependent on how small you chop the vegetables etc.