Name: These Harissa Veggie Tarts are bite-sized delights
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 250g peeled and diced butternut pumpkin (see tip); 1 small red capsicum, roughly chopped; 1 medium (150g) zucchini, roughly chopped; 1 small red onion, roughly chopped; 1½ tbsp Harissa Middle Eastern Spice Blend; 1 tbsp olive oil; 135g tub roasted red capsicum dip; 4 eggs; 150g fresh ricotta, crumbled; 100g Greek-style feta, crumbled; 3 sheets frozen shortcrust pastry, just thawed; Baby rocket, to serve (optional)

These Harissa Veggie Tarts are bite-sized delights

Grab your pie maker for these quick, easy and oh-so-tasty veggie pies with a Middle Eastern kick!

Makes 12

Prep

20M

Cook

40M

Total

Skip to Recipe

TIP: You’ll need about 350g pumpkin to yield 250g after peeling. Or use diced butternut pumpkin.

Ingredients

250g peeled and diced butternut pumpkin (see tip)

1 small red capsicum, roughly chopped

1 medium (150g) zucchini, roughly chopped

1 small red onion, roughly chopped

1½ tbsp Harissa Middle Eastern Spice Blend

1 tbsp olive oil

135g tub roasted red capsicum dip

4 eggs

150g fresh ricotta, crumbled

100g Greek-style feta, crumbled

3 sheets frozen shortcrust pastry, just thawed

Baby rocket, to serve (optional)

Method

Step 1.

Place pumpkin, capsicum, zucchini and onion on a large non-stick oven tray. Sprinkle with spice blend. Drizzle over oil. Toss to coat. Spread into an even layer.

Step 2.

Cook in a 220C preheated oven for about 20 mins, or until pumpkin is tender. Transfer vegetables to a bowl. Stir in 1 tbsp of the dip. Cool.

Step 3.

Whisk eggs and ricotta in a large jug until well combined. Stir in 50g of the feta. Season with salt and pepper.

Step 4.

Using the pie maker cutter, cut twelve 10.5cm rounds from pastry sheets. Lightly spray a 6-hole (¼-cup capacity) pie maker with oil. Press six pastry rounds into holes.

Step 5.

Divide half the egg mixture among pastry cases (about 1½ tbsp in each). Scatter over half the vegetable mixture and half the remaining feta. Spray tops with oil. Close lid. Turn on.

Step 6.

Cook for 8-10 mins, until pastry is golden and filling is set. Remove tarts. Turn off. Wipe out holes with paper towel. Repeat with remaining pastry, egg mixture, vegetables and feta to make 12 tarts in total.

Step 7.

Serve with remaining dip. Garnish with rocket.

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