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Harissa, Kale & Roasted Vegetable Tart
Cook Time
20 mins
Total Time
30 mins
 
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 on the base.
Servings: 6
Author: Jemma Andrew-Adiamah
Ingredients
  • 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
To make the sauce
  • 4 tbsp passata
  • 3 tsp harissa paste
Instructions
  1. Preheat the oven to 190 degrees and line a baking tray with greaseproof paper.
  2. 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.
  3. Mix together the harissa paste and passata and spread as evenly as possible across the base of the tart.
  4. Spread over the roasted vegetables so that they are in a single layer and then scatter over the fresh kale.
  5. Beat the egg and brush it over the crust to help it turn golden brown when baked.
  6. Cook in the oven for 15-20 minutes, until the pastry has risen and looks golden brown.
  7. To serve, scatter with crumbled feta cheese and pomegranate seeds.
Recipe Notes

Preparation time excludes chopping and roasting time for the vegetables.