Harissa tomato tarts
prep: 15 minutes
cook: 20 minutes
serving: 4
Nutrition Facts
each serving
KCal
260
Carbs
48.1g
fiber
2.8g
Protein
14.4g
Fat
2.5g
Saturates
0.4g
Sugars
10.4g
Salt
0.67g
Fruit/Veg Portion
-
Ingredients
all 9 types- 180g 0% fat natural Greek yogurt, plus 4tbsp to serve
- 180g self-raising flour, plus 2tsp for dusting
- 1/2 small red onion, thinly sliced
- 4 tomatoes, thickly sliced
- 4tsp harissa paste
- 2tsp red wine vinegar
- 1tsp olive oil
- 1tbsp chopped fresh flat-leaf parsley
- Rocket, to serve
Directions
5 steps in totalStep 1
Preheat the oven to 200°C, fan 180°C, gas mark 6, and line 2 baking trays with baking paper.
Step 2
Put the yogurt and the flour into a mixing bowl and season well. Mix until a soft dough forms.
Step 3
Dust a work surface with the flour. Divide the pizza dough into 4 pieces and roll out each piece to a 15cm circle. Transfer to the prepared baking trays, scatter over the onion then top with the tomato slices.
Step 4
In a small jug, combine the harissa paste, vinegar and oil, then season well. Drizzle or brush the harissa mixture over the tomato slices, then bake the tarts for 20 minutes until the dough is crisp and golden.
Step 5
Spoon over the yogurt, scatter over the chopped parsley and serve with the rocket on the side.
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