Harissa, Feta and Tomato Tartlets
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
347 kcal
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Course
Main Course
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Cuisine
Vegetarian
Harissa, Feta and Tomato Tartlets
Description
The Harissa, Feta and Tomato Tartlets start with a homemade shortcrust pastry made from flour, cold butter, egg yolk, and water, producing a firm and flaky base. After blind baking the shells to a lightly golden finish, the filling combines eggs, Greek yogurt, milk, and harissa, together with crumbled Danish feta and thin slices of tomato arranged on top. Thyme adds herbal fragrance, and seasoning is adjusted with salt and black pepper.
The tartlets bake until the filling sets and the tomatoes soften slightly, creating a rich and creamy texture beneath a crisp crust. The harissa gives a moderate heat that pairs well with the salty feta and sweet tomatoes, providing layers of flavor. These tartlets can serve as an appetizer or light meal, showcasing a Mediterranean-inspired blend.
If store-bought pastry is preferred, it can replace homemade pastry for convenience, and harissa quantities may be adjusted for desired spiciness. Any type of feta can be used, though Danish feta contributes a creamier texture. Serving warm allows the filling to be at its creamiest and highlights the savory-spicy combination in the tartlets.
Ingredients
- Pastry
- 2 cups plain flour all purpose
- ¾ cup butter cold
- 1 egg yolk
- 2 tbsp water chilled
- FILLING:
- 3 tomato thinly sliced
- 3 oz feta cheese crumbled, Danish
- 1 tbsp harissa recipe link above, homemade, heaped
- 2 egg plus 1 yolk
- ½ cup Greek yogurt
- ¼ cup milk
- 3 tsp thyme pick, leaves
- salt to taste
- black pepper to taste
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
- Store-bought frozen pastry may be used instead of homemade for convenience.
- Adjust harissa quantity based on its strength; start with 2 teaspoons if using store-bought.
- Danish feta adds creaminess, but any preferred feta variety can be substituted.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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