5 from 12 votes
Harissa, Feta and Tomato Tartlets
These tartlets feature a crisp pastry shell filled with a creamy mixture of eggs, yogurt, milk, harissa, crumbled feta, and sliced tomatoes. The harissa adds a spicy, aromatic kick while Danish feta gives a creamy and salty contrast. The thyme in the filling contributes herbaceous notes, resulting in a savory tartlet that balances heat, creaminess, and fresh tomato flavor.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
8
servings
Calories:
347 kcal
Course:
Main Course
Cuisine:
Vegetarian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 347
% 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.