Easy Harissa Vegetable Tarts

 These easy harissa vegetable tarts are great hot or cold and super easy to make.

Easy Harissa Vegetable Tarts

My latest recipe for easy harissa vegetable tarts is rather versatile as it can be served hot for dinner with potatoes and veg or cold for lunch with salad.

It's easy to make and it's packed with veg and lots of flavour.

A real winner!

Puff pastry

These simple vegetable tarts or you may call them vegetable pies, are made with puff pastry.

Ready-rolled puff pastry is my go-to option when I'm making tarts as it cuts down on the work, but more importantly, it's rolled evenly in a perfect rectangle, which makes life much easier.

I don't know about you, but I am rubbish at rolling a perfectly even rectangle of pastry.

Vegan puff pastry

New vegans might wonder if puff pastry is suitable for vegans.

The good news is it usually is, from the supermarket brands to big brands.

Just avoid any puff pastry marked 'all butter', as it is exactly that and definitely not suitable for a plant-based diet.

If you're not sure, just check the ingredients.

Can you use frozen puff pastry to make a tart?

Yes, you can absolutely use frozen puff pastry.

Just take it out of the freezer the night before and pop it in the fridge to defrost overnight.

Also, try this delicious Asparagus Tart or use puff pastry for a sweet pastry. Try these vegan custard tarts with berries.

For more delicious puff pastry recipes, check out 50 BEST Plant-Based Puff Pastry Recipes for Vegans.

Lining your baking sheets so the puff pastry tarts don't stick

Ready rolled puff pastry comes wrapped in greaseproof paper that is suitable for baking tarts on.

I like to move the pastry tarts onto a large baking sheet covered with baking paper to give them room to expand as they cook.

Pre-cut baking paper (parchments sheets) are one of my top buys.

Make sure you are well-stocked with them if you buy them as you will use them for everything once you have them.

I buy a box of 100 sheets which are coated on both sides, so there is no chance of you using the wrong side and the pastry sticking (I learn from my mistakes like everyone else).

Just in case you are interested I buy Zezazu parchment sheets. They are 30.5 cm x 40.6 cm (12 x 16 inches), which fits a half-sheet pan. They are unbleached and I buy them from Amazon.

Which ingredients do you need to make a vegetable tart?

Here are the simple ingredients you need to make these individual vegetable pies.

• Puff pastry
• Olive oil
• Red pepper
• Butternut squash
• Carrots
• Baby corn
• Broccoli (or tenderstem broccoli)
• Vegan feta
• Harissa
• Red pepper paste (or sundried tomato paste)
• Mango chutney (optional)
• Dried oregano
• Chilli flakes
• Salt and pepper

Variations to the ingredients

Here are a few ideas for varying the ingredients.

• Red pepper - you could use different colours of pepper or swap them with courgettes (zucchini)
• Butternut squash - sweet potato would be a good swap
• Baby corn - you could use fresh, tinned or frozen sweetcorn instead, but don't need to roast these, just add to the tart before it is baked
• Broccoli - or tenderstem broccoli
• Vegan feta - this is added to the cooked tart before serving, you could add dollops of cream cheese or herb and garlic cream cheese instead
• Harissa - you could use vegan pesto instead
• Red pepper paste - or sundried tomato paste, or even just tomato puree
• Dried oregano - or dried basil
• Chilli flakes - chilli powder or paprika

If you love roast vegetables try this deliciously smooth vegan Boursin & roast veg pasta sauce.

Vegan feta cheese

Vegan feta cheese or vegan Greek cheese as it is sometimes known is added to this veggie tart before it is served.

If it was dairy feta, it could be added to the tart to bake, but unfortunately, vegan feta tends to melt and not in a good way, when baked.

It's not bad as a filling mixed with other cheeses, as it can make them oozier, but it doesn't work for this type of tart.

Just crumble some on once the veg tarts are baked and you'll have that lovely creamy and slightly salty flavour which works so well with roast vegetables.

What is harissa paste?

Harissa paste is used in the glaze or marinade for the roast vegetables.

This flavourful paste is made from chilli, spices and herbs mixed with oil.

It is popular in the Middle East and North Africa. In Persian cooking, rose petals or rose water is added to the harissa for a floral note.

Which vegetables can be used in a harissa vegetable tart?

You can see the vegetables I used (red peppers, butternut squash, baby corn and tenderstem broccoli) to make this tart, but you can vary the vegetables.

It's a great tart for using up veg.

Here's a list of vegetables that would be a tasty addition to these vegan pies.

• Aubergine (eggplant)
• Baby corn
• Bell peppers - any colour
• Butternut squash
• Broccoli 
• Carrots
• Courgette (zucchini)
• Mangetout
• Parsnips
• Red onions
• Sugar snap peas
• Sweet potatoes

Why roast the vegetables?

Roasting the vegetables give them a really intense, smoky flavour.

It's also a really easy way to cook the veg as they can all be thrown onto a tray, dressed with a marinade and cooked at the same time.

Only partially roast the veg

Don't roast the vegetables as long as you usually would as they will be cooked further when the tarts are popped in the oven to cook.

You are really just starting the cooking process and adding extra flavour.

How to serve harissa vegetable tarts

Here are a few ideas for serving these individual vegan pies both hot and cold.

Serving the pies hot:

1. With mashed potatoes, green veg and onion gravy
2. Served with a baked potato and salad
3. Or serve with baby potatoes and corn

Serving the pies cold:

1. On their own in lunchboxes
2. With a dressed salad
3. Served with potato wedges, salad and sweet chilli sauce

Remember to add fresh herbs

Adding a few sprigs of fresh herbs to these vegetable tarts before serving is a great idea.

It adds a splash of colour and a little pop of flavour.

You could add fresh coriander (cilantro), fresh basil, fresh parsley or fresh chives.

Remember, dried herbs when baking and fresh herbs when serving.

More vegan puff pastry recipes to try

Here are a few more rather fabulous vegan puff pastry recipes for you to try.

1. Butternut, Red Pepper & Potato Puff Plait
2. Chickpea & Vegetable Hand Pies
3. Easy Mediterranean Tart
4. Garlic Mushroom & Spinach Puff Tart 
5. Layered Veggie Burger Pies
6. Mini Tomato Pastry Bites
7. Mushroom & Chestnut Sausage Rolls
8. Pesto Cheese Swirls
9. Pizza Swirls
10. Spicy Lentil Vegan Sausage Rolls

WANT NEW RECIPES DELIVERED TO YOUR INBOX ?

Sign up for my Tinned Tomatoes newsletter for a selection of recipes delivered to your inbox each week or sign up for my email updates and don't miss out on the latest recipe. Check your spam folder they don't arrive.

Sign up for my Vegan Lunch Box newsletter for lunch ideas and recipes straight to your inbox when they are published.

pin it for later

Follow me on Pinterest, Facebook, Twitter and Instagram. 

Also, join my Facebook group Living on the Veg. It's a very friendly community with lots of recipes and chat. I'm in there every day chatting to group members.

Remember and say hi. I'm always happy to chat and answer questions.

How to Make Easy Harissa Vegetable Tarts

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF

Step 1

• Preheat the oven and prepare your veg and lay out in a single layer in one or two baking sheets.
• Next, make up the marinade (dressing) and drizzle it over the veg, then roast the veg until partially roasted.

Step 2

• While the veg is roasting, make up the sauce for the base of the tarts. Pop the ingredients in a bowl (full ingredient list and instructions in recipe card below), season and mix well.
• Carefully unfold your pastry and cut it into squares (I cut 4 but you could stretch to 6) and place on a baking sheet, with a space around each pastry square.
• Score a border around the inside edge of each square (don't cut all the way through) and rub the border with a little olive oil to help it turn golden as it bakes.

Step 3

• Spread a generous layer of sauce on each square of pastry, avoiding the border, then top with a generous layer of veg.
• Bake in the oven until golden.
• Before serving, crumble some vegan feta over each pie and add a few sprigs of fresh herbs.
• Serve hot or cold.
• Enjoy!

puff pastry tart, puff pastry pie, vegan puff pastry, puff pastry recipes, vegan vegetable tart, vegan vegetable pie, vegan pastry recipes

dinner

Mediterranean, vegan

Yield: 4-6 pies (depending on size)

Author: Jacqueline Meldrum

Easy harissa vegetable tarts

These easy harissa vegetable tarts are great hot or cold and super easy to make.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

roast vegetables

• 1 1/2 tablespoon olive oil
• 2 teaspoons harissa
• a generous pinch of chilli flakes
• 1 tablespoon water
• 1 red pepper, deseeded and cut into chunks
• 1/3 butternut squash, deseeded and cut into chunks
• 2 medium carrots, thickly sliced
• 12 baby corn
• 10 tenderstem broccoli (or broccoli florets)
• salt and pepper

Pie ingredients

• 325g (11 1/2 oz) puff pastry
• 1 teaspoon olive oil
• 5 tablespoons of red pepper paste (alternatives in notes below)
• 1 tablespoon mango chutney (optional, you can just add another tablespoon of red pepper paste)
• 1 teaspoon dried oregano
• salt and pepper
• 100g (3 1/2 oz) vegan feta cheese
• fresh herbs (corainder, basil, parlsey or chives)

Instructions

Roasting the veg

1. Preheat your oven to 180c/160c fan/350f/gas mark 4.
2. Lay your veg in a single layer on one or two baking sheets.
3. Mix 1 1/2 tablespoons of olive oil with the harissa, water, and chilli flakes and season with salt and pepper. Mix well, then drizzle over the vegetables.
4. Roast the veg for 10- 12 minutes, to start the cooking process but not completely cook them.

Preparing the pies (tarts)

1. In a bowl mix the red pepper paste, mango chutney, oregano, salt and pepper. See the notes section for alternatives.
2. Carefully unwrap the puff pastry and cut into 4 or 6 squares (or rectangles. place on lined baking sheets, leaving a space around each pie (tart).
3. Score a border inside the edge of each square, being careful not to cut all the way through. Brush the edge with a little olive oil. This will help the pastry to turn a wonderful golden colour.
4. Spread a generous layer of the sauce on each square, avoiding the border, then top with a generous layer of veg and bake for 20 minutes until golden.
5. Once they are out of the oven, crumble some vegan feta cheese over each pie and a few sprigs of fresh herbs.
6. Serve hot or cold with veg or salad.
7. Enjoy!

Notes:

Red pepper paste -  you can use sundried tomato paste, or even just tomato puree instead, I get red pepper paste from M&S

Mango chutney - is optional but adds a sweetness and tang, you can skip it and add another spoonful of red pepper paste or one of the alternatives above.

Harissa - you could use vegan pesto instead

Storing pies

Once cool these pies can be kept in the fridge for 3-4 days. They are great cold for lunch with salad or in lunchboxes as they are.

Calories

6 pies - 282 calories per pie

4 pies - 424 calories per pie

Nutrition Facts

Calories

423.77

Fat (grams)

26.95

Sat. Fat (grams)

6.77

Carbs (grams)

39.66

Fiber (grams)

4.72

Net carbs

34.94

Sugar (grams)

8.47

Protein (grams)

9.88

Sodium (milligrams)

454.39

Cholesterol (grams)

22.27

All Rights Reserved tinnedtomatoes.com