Recipes
Roasted harissa veg tart with feta yoghurt
Season :All
Servings :3-4
Diet :Vegetarian
Time :55 minutes
Difficulty :Easy
Spring has finally begun! This veg tart is super easy to make!
INGREDIENTS
- Roll of puff pastry
- 1 aubergine
- 1 courgette
- 1 red bell pepper
- 250 gr. cherry tomatoes
- 1 red onion
- 2 large tbsp. rose harissa
- 75 ml. Greek or Turkish yogurt
- 150 gr. feta
- Handful of rocket
- 1-2 wedges of preserved lemon
- Olive oil
- Salt and pepper
PREPARATION
- Preheat the oven to 200 degrees.
- Roll out the puff pastry on baking paper on a baking tray and score all around with a knife, about 1 cm. from the edge. Prick holes in the centre with a fork and put in the oven for 20 minutes. Let the base cool slightly.
- Meanwhile, dice the aubergine, courgette and pepper and cut the red onion into wedges. Spread on a baking tray and mix with the rose harissa, a dash of olive oil and a generous pinch of salt and pepper and mix well. Place in the oven for 30 minutes. Add the cherry tomatoes for the last 10 minutes.
- Mix the feta, yoghurt, a tablespoon of olive oil and a pinch of salt and pepper with a hand blender until smooth.
- Chop the preserved lemon very finely and mix in a bowl with the rocket, a small dash of olive oil and salt and pepper.
- Spread the feta cream over the puff pastry base. Divide the roasted vegetables on top, finish with the dressed arugula and serve.
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