HARISSA VEGETABLE TART
Make and share this Harissa Vegetable Tart recipe from Food.com.
Provided by hectorthebat
Categories Savory Pies
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to gas 7, 220C, fan 200C and put a baking sheet in the oven to heat up. Remove the sleeve and film lid from the Mediterranean vegetables. Drizzle with the oil and put on a separate baking tray in the oven. Roast for 15 minutes.
- While the vegetables are roasting, unroll the pastry on its paper. Score a 1cm border around the edge and prick the middle with a fork. Once the 15 minutes are up, remove the veg, stir and return to the oven. Remove the hot tray from the oven and slide the pastry, still on its paper, onto it. Return to the oven. Cook both for 10 minutes.
- Meanwhile, mix the harissa paste with a splash of water, until it is thin enough to drizzle; set aside.
- Remove the veg and pastry from the oven, then turn it down to gas 6, 200C, fan 180°C Gently flatten the puffed-up centre of the pastry, leaving the border intact. Spoon over the veg, keeping inside the border. Season, then scatter over the feta and drizzle with the harissa.
- Return to the oven for 10-15 minutes, until crisp and golden. To serve, scatter with the rocket and cut into rectangles.
Nutrition Facts : Calories 647.3, Fat 47.2, SaturatedFat 15.1, Cholesterol 33.4, Sodium 653.8, Carbohydrate 44, Fiber 1.4, Sugar 2.3, Protein 12.3
KIDS CAN MAKE: BAKED EGG-AND-HARISSA TARTS
These little egg boxes make breakfast or brunch special with a nudge of heat from the harissa, a Tunisian roasted red pepper paste. For little kids: Let them help with measuring and pressing down the baked puff pastry. For big kids: Let them score the dough and crack the eggs into each square.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Unfold the puff pastry, and cut it into 4 equal squares (you don't have to roll the dough out). Arrange the squares, evenly spaced, on the prepared baking sheet. Measure about 1/4 inch in from one side of each square, and score the dough all down that side almost all the way through with a sharp knife. Repeat with the remaining 3 sides, making sure the cuts meet in the corners (you're making a square within a square). Poke each inner square several times with a fork.
- Bake the dough until puffed and lightly golden, 15 to 20 minutes. Let cool for a few minutes, then press on the center of each puff with the bottom of a measuring cup to make a well. Let cool completely. (These shells can be made up to 3 days in advance and stored in an airtight container at room temperature.)
- Crack 1 egg directly into the well of each pastry shell. Dividing evenly, arrange the tomato halves cut-side up on the egg whites. Sprinkle the egg and tomato with salt and pepper. Bake until the egg whites are just set but still slightly jiggly and the yolk is still runny, 15 to 20 minutes.
- Meanwhile, whisk together the harissa, 1 tablespoon water, 1 teaspoon of the oil and a pinch of salt in a small bowl. Toss the herbs, feta, scallions, lemon juice, the remaining 1 teaspoon oil and a pinch of salt in another small bowl.
- Drizzle each baked tart with some of the harissa sauce, and top with a little mound of the herb salad.
HARISSA, GOAT CHEESE, AND HERB TART
Creamy goat cheese is just the thing to temper the sweet heat of harissa in this easy appetizer made with frozen puff pastry.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. On parchment, roll puff pastry to 16 by 10 inches. Trim edges. Score a 1-inch border; prick inside with fork. Place on a baking sheet. Mix harissa and oil; spread inside border. Bake 15 minutes. Top with goat cheese. Bake 5 minutes. Top with sea salt and herbs.
ROASTED HARISSA VEGETABLES WITH KALE & GINGER PILAF
Oven bake butternut squash, peppers and onions in North African spice then serve with superhealthy greens and basmati rice
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 45m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the squash, onion and pepper on a large baking tray or 2 smaller ones. Toss them with the harissa and season. Roast for 30 mins or until golden and tender.
- Meanwhile, make the pilaf. Heat the olive oil in a saucepan over a medium heat and add the onion, garlic, ginger and chilli. Season and cook for 5 mins or until the onion is translucent. Add the kale, rice and stock. Bring to the boil, reduce the heat to low, cover with a lid and cook for 10-12 mins or until tender. Serve with the roasted vegetables and some yogurt.
Nutrition Facts : Calories 371 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
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