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Smoky Harissa Vegetable Tart
[Vegan]

KB By: Katy Beskow

Author Bio

Simple, modern, and seasonal vegan dinners. Katy Beskow is a food writer and cookery tutor with... Read More

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Harissa

Smoky Harissa Vegetable Tart [Vegan]

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... Read More

Ingredients You Need for 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

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How to Prepare Smoky Harissa Vegetable Tart [Vegan]

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.

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