Ever wondered what to do with that roll of puff pastry neglected at the back of the freezer? Well here’s what to do with it! This quick and easy recipe is packed full of delicious roasted vegetables that are bursting with nutrients, plus there is the added blend of spices and heat from the harissa sauce that’s smothered all over the base.
Call me a complete weirdo (perhaps you’re not far wrong!), but I could easily eat a tray of roasted vegetables for lunch and dinner. Something magic happens in the oven when you slow roast vegetables and I love them! My favourite mix tends to be aubergines, butternut squash, red onions and courgettes and on a regular basis I will roast a huge tray up to add to salads, curries or simply to eat as they are.
- 1 roll of ready rolled puff pastry
- 1 cup roasted butternut squash
- 1 cup roasted aubergine
- 1 cup roasted courgette
- 1 cup roasted red onion
- 1 cup of kale
- 1/4 cup feta cheese
- Seeds of 1 pomegranate
- 1 egg
- 4 tbsp passata
- 3 tsp harissa paste
Preheat the oven to 190 degrees and line a baking tray with greaseproof paper.
Layout the puff pastry on the prepared baking tray. Fold in the edges by 0.5cm as this will form the crust of the tart.
Mix together the harissa paste and passata and spread as evenly as possible across the base of the tart.
Spread over the roasted vegetables so that they are in a single layer and then scatter over the fresh kale.
Beat the egg and brush it over the crust to help it turn golden brown when baked.
Cook in the oven for 15-20 minutes, until the pastry has risen and looks golden brown.
To serve, scatter with crumbled feta cheese and pomegranate seeds.
Slow roasting vegetables simply with a splash of oil, salt and pepper really brings out the natural sweetness, which I think works well in so many different dishes. Take this tart for example, the spicy harissa sauce is the perfect match to the sweetness of the vegetables and then topped with salty feta cheese, yum – I could do with a slice right this minute!
We’ve all had that random packet of frozen puff pastry in our hands that we had major plans for, but they never quite came into fruition. This tart literally took minutes to throw together once all the vegetables were roasted and the sauce is a stir together job. I’m all about no-faff cooking and this tart definitely lives up to that, another reason why I really like this recipe.
I got 6 decent portions out of this for a light lunch to serve with a salad and I may have gone back for a sneaky extra slice. However, if you wanted to have it for an easy week night dinner I would suggest dividing it into 4 for a larger serving.