Roasted veggie & harissa tart
Course: Lunch Servings: 4
Prep time: 10 min Cook time: 40 min
Difficulty level: Easy
VEGAN
CAN BE GLUTEN FREE
Author: Jennifer Sargison
This super quick lunch is great to make when you have friends and family over but want a really tasty lunch that everyone will enjoy!
The veggies can be roasted before you’re ready to use them and simply topped onto the pastry just before you wish to cook them, which will halve the cooking time, making it better when you want to spend more time with friends and family.
Ingredients
1 courgette
1 aubergine
1 pepper
6 sun dried tomatoes, chopped in half
10 olives, chopped in half
1-2 tbsp harissa paste
1 packet ready rolled/ready made puff pastry - check the ingredients for vegan and G/F options
Tahini to drizzle
Method
Preheat the oven to 180C and add a glug of olive oil to a baking tray
Chop the courgette, aubergine and pepper into small chunks and toss in the olive oil and bake for 15-20 minutes
Whilst the veggies are cooking remove the pastry form the fridge and allow to warm to room temperature before unrolling.
Once the veggies are cooked add the tomatoes olives and harissa and stir until combined
Cut the pastry into quarters, add the veggies and bake according to the pasty instructions (mine took 15 minutes)
Drizzle the tart with some tahini before serving.
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)