Harissa Tomato Tarts

Harissa tomato tarts combine flaky puff pastry with ripe tomatoes and spicy harissa paste, offering a vibrant blend of North African and Mediterranean flavors. Perfect for various occasions, these tarts are visually appealing, easy to prepare, and can be enhanced with cheese and fresh herbs for added richness and color.

Prep Time 15

Cook Time 20

Total Time 35

Servings People

Ingredients

180 g Greek yogurt 0% fat plus 4tbsp to serve
180 g self-raising flour plus 2tsp for dusting
1/2 small red onion thinly sliced
4 large tomatoes thickly sliced
4 tsp harissa paste
2 tsp red wine vinegar
1 tsp olive oil
1 tbsp parsley fresh flat-leaf chopped
rocket arugula, to serve

Instructions

Preheat the oven to 200°C, 400°F, Gas Mark 6, and line 2 baking trays with baking paper.
Put the yogurt and the flour into a mixing bowl and season well. Mix until a soft dough forms.
180 g Greek yogurt, 180 g self-raising flour
Dust a work surface with the flour.
Divide the pizza dough into 4 pieces and roll out each piece to a 15cm circle. Transfer to the prepared baking trays, scatter over the onion then top with the tomato slices.
4 large tomatoes, 1/2 small red onion
In a small jug, combine the harissa paste, vinegar and oil, then season well. Drizzle or brush the harissa mixture over the tomato slices, then bake the tarts for 20 minutes until the dough is crisp and golden.
4 tsp harissa paste, 2 tsp red wine vinegar, 1 tsp olive oil
Spoon over the yogurt, scatter over the chopped parsley and serve with the rocket on the side.
1 tbsp parsley, rocket

Nutrition