Harissa, Feta and Tomato Tartlets

Name: Harissa, Feta and Tomato Tartlets
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: Pastry; 2 cups plain flour; ¾ cup butter; 1 egg yolk; 2 tbsp chilled water; FILLING:; 3 tomatoes; 3 oz Danish feta; 1 tbsp heaped of homemade Harissa; 2 eggs, plus 1 egg yolk; ½ cup Greek yogurt; ¼ cup milk; 3 tsp thyme leaves; salt and pepper

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
8 servings
Calories
347 kcal
Course
Main Course
Cuisine
Vegetarian

Harissa, Feta and Tomato Tartlets

Omar Parker

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These Harissa, Feta and Tomato Tartlets are a delicious vegetarian appetizer. Packed with flavor, wrapped in a homemade pastry crust, and baked to a golden perfection. #vegetarian #appetizers #harissa

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Ingredients

Servings

Pastry
2 cups plain flour all purpose
¾ cup butter cold
1 egg yolk
2 tbsp chilled water
FILLING:
3 tomatoes thinly sliced
3 oz Danish feta crumbled
1 tbsp heaped of homemade Harissa recipe link above
2 eggs, plus 1 egg yolk
½ cup Greek yogurt
¼ cup milk
3 tsp thyme leaves pick
salt and pepper to taste

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Instructions

Begin by making the pastry. Place the flour and butter in a food processor and process until the mixture resembles bread crumbs. Add the egg yolk and water and pulse until the mixture begins to come together to form a ball. Remove from the food processor and place onto plastic wrap and shape into a disc. Refrigerate for 30 minutes.
Remove the pastry from the refrigerator and roll out the pastry on a lightly floured bench or silicone baking mat until approximately 5mm thick. Line a 8 small loose bottomed tart tin with the pastry, making sure to press into the sides, and trim the excess. Refrigerate for 15 minutes.
Preheat the oven to 180 celsius (355 Fahrenheit) and line the tart with baking paper and fill with baking weights or beans. Bake for 10 minutes before removing the baking paper and weights and baking for a further 5 minutes or until the base is lightly golden. Set aside to cool.
In a bowl add the eggs and egg yolk along with the yoghurt and milk and whisk to combine. Add the harissa and season to taste.
Crumble the feta into the bottom of each tart and top with tomato slices, layering each slice in a circular pattern (about 4 or 5 slices, depending on the size of your tomatoes). Pour the egg mixture over the top and sprinkle with the thyme leaves. Bake for 8 to 10 minutes or until the filling is just set.

Notes

If you don't feel up to making your own pastry use store bought frozen pastry such as a Careme. If using a store bought Harissa you might need to adjust the quantity of Harissa used. Start with 2 tsp and adjust as necessary. Danish feta is a creamy style of feta, which I prefer, but feel free to use whichever feta you have on hand or prefer.

Nutrition Information

Show Details

Calories 347kcal (17%) Carbohydrates 27g (9%) Protein 8g (16%) Fat 22g (34%) Saturated Fat 13g (65%) Cholesterol 123mg (41%) Sodium 318mg (13%) Potassium 184mg (5%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 1125IU (23%) Vitamin C 7.1mg (8%) Calcium 94mg (9%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 347 kcal

% Daily Value*

Calories	347kcal	17%
Carbohydrates	27g	9%
Protein	8g	16%
Fat	22g	34%
Saturated Fat	13g	65%
Cholesterol	123mg	41%
Sodium	318mg	13%
Potassium	184mg	4%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	1125IU	23%
Vitamin C	7.1mg	8%
Calcium	94mg	9%
Iron	1.9mg	11%