This crispy, smoky vegetable tart is the perfect way to use up your fresh produce in a quick and easy dinner. It's topped with tomato, zucchini, asparagus, bell pepper, and crunchy pine nuts with the addition of harissa, a North African paste. Harissa brings a smoky, woody depth of flavor along with a subtle hint of heat — perfect for a barbecue.
Smoky Harissa Vegetable Tart [Vegan]
For the Topping:
- 1 tablespoon olive oil
- 1 clove of garlic, crushed
- 1/2 zucchini, diced
- 1/2 yellow bell pepper, sliced
- 5 asparagus spears, chopped
- 8 olives
- 6 cherry tomatoes, halved
- 2 tablespoons tomato purée
- 1 teaspoon harissa paste
- 1 teaspoon dried mixed herbs
- A handful of pine nuts
- A pinch of black pepper
For the Pastry:
- 1 sheet of vegan pre-rolled puff pastry
- Soy milk, for brushing
- A handful of fresh basil leaves
- Preheat the oven to 390°F.
- In a pan, add the olive oil, garlic, zucchini, pepper, asparagus, olives, and cherry tomatoes. Cook over medium heat for 4-5 minutes, or until the vegetables have softened slightly. Add the tomato purée, harissa paste, dried mixed herbs, pine nuts, and black pepper, reduce the heat, and cook for a further 2-3 minutes, ensuring all the vegetables are coated in sauce.
- Place the pastry sheet onto greaseproof paper and position on a baking tray. Fold the edges of the pastry inwards, to form a crust. Brush the crust with soy milk, so it develops a golden color while cooking.
- Spoon the vegetable mixture onto the pastry, avoiding the crust. Bake in the oven for 15-18 minutes, until the pastry is golden and puffed. Remove from the oven and sprinkle with basil leaves.